1 (30 oz.) bag frozen hash-brown potatoes (I used the squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2 c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese
Garnish: green onions, turkey bacon bits, red-fat sour cream, cheddar cheese
Combine broth, cream of chicken soup, and onions in crock pot. Add frozen hash-browns and black pepper. Cover and cook on low 5-6 hours. Put in block of cream cheese and let cook for 30 more min. Stir in cream cheese and garnish however you like!
Original recipe found here.