1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed ½ cup chopped onion 1 medium stalk celery, diced 1 carton (32 oz) chicken broth 1 cup water 3 tbs. flour 1 cup milk 2 cups shredded cheddar cheese ¼ cup bacon pieces 4 medium green onions sliced
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In 4-quart slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on low heat setting 6 to 8 hours In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to high. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese and mix until melted. Garnish individual servings with bacon and green onions. If you want it a thicker consistency add a little instant mashed potatoes at the end. Sprinkle with pepper.