It has been rather chilly here in Tennessee. The temperatures have been in the single digits – lower than I remember ever seeing them. In an effort to keep warm, I whipped up this Creamy Crockpot Chicken Potato Soup. And, boy, did it ever hit the spot. Don’t believe me? Well, you’ll just have to try it for yourself.
Creamy Crockpot Chicken Potato Soup
30 oz. bag of frozen, shredded hashbrowns
3 14 oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 teaspoon ground pepper
1 pkg. cream cheese
Cooked chicken (shredded or cubed)
Excluding the cream cheese and the chicken, place all of the ingredients in your crockpot and cook on low for 6-8 hours. About 1 – 1 1/2 hours before it’s time to serve, add the cream cheese and chicken. Continue cooking until the cream cheese is melted.
Optional: Serve with sour cream, cheese, bacon bits, green onions or whatever else tickles your fancy! I sprinkled a bit of chili powder on top!
Note: Do not use fat free cream cheese because it won’t melt.
I love this recipe because it is super simple, only has seven ingredients, and I could have it cooking in less than 5 minutes.