Slow Cooker Loaded Potato Chowder
Ingreadient
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1 (28 ounce) bag frozen O'Brien hash brown potatoes
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1 (10.5 ounce) can cream of celery soup
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3 cups chicken broth
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1 (1-ounce) package dry ranch dressing
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1 (3-ounce) bag bacon bits, divided
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1 (8-ounce) block cream cheese
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1 cup shredded Cheddar cheese
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2 green onions, sliced
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salt and freshly ground black pepper to taste
Direction
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Place frozen hash browns, cream of celery soup, broth, ranch packet, and 1/2 cup bacon bits in the slow cooker. Stir to combine. Cook on Low for 4 hours.
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Remove lid and mash potatoes to desired consistency (or leave them whole for a thinner chowder). Add cream cheese. Cover and cook for 1 hour more. Season with salt and pepper.
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Ladle into bowls and garnish with cheese, green onions, and remaining bacon bits.
