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32 oz frozen diced hash brown potatoes

4 cups chicken broth

1 packet ranch seasoning mix

8 slices cooked turkey bacon, crumbled

8 oz cream cheese, cubed

2 cups shredded cheddar cheese

Salt & black pepper to taste

Chopped green onions (optional)

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1. Add hash browns, chicken broth, ranch mix, and half the bacon into CrockPot.

2. Cook on low for 6–7 hours or high for 3–4 hours.

3. Add cream cheese and cheddar. Stir and cover again for 30 minutes.

4. Optional: Blend slightly with immersion blender for creamier texture.

5. Serve hot, topped with remaining bacon and green onions.

You can use fresh diced potatoes; just cook 1 hour longer.

Add rotisserie chicken for protein.

Freezes well up to 3 months.