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Ingredients
1 (20 oz) Bag shredded hash brown potatoes
1 (32 oz) Container chicken broth
1/2 Cup shredded carrots
7 Bacon slices, cooked & diced (reserve 2 slices for topping)
1 Cup water
1 Teaspoon salt
1/2 Teaspoon pepper
1/4 Cup onion, diced
2 Garlic cloves, minced
3 Tablespoon flour
1 Cup heavy cream
2 Cups shredded cheddar cheese
Instructions
Into a 4 to 5 quart crockpot, add potatoes, carrots, bacon, broth, water, onion, garlic, salt & pepper.
Cook on HIGH 3 hours, or LOW for 6 hours.
Once cooking time is done, whisk flour and cream together until smooth. Add to crockpot.
Cover and cook on LOW for 30 minutes. Add cheese and stir until cheese is melted.
Serve hot with cheese, sour cream, bacon and green onions.