Slow Cooker Loaded Potato Chowder

Slow Cooker Loaded Potato Chowder

This slow cooker potato chowder is as easy as it gets – just toss in the ingredients and let it cook. The cream cheese adds a delicious creaminess, and the best part is it only takes 5 minutes to prepare!

Ingredients

• 1 (28 ounce) bag frozen O'Brien hash brown potatoes
• 1 (10.5 ounce) can cream of celery soup
• 3 cups chicken broth
• 1 (1-ounce) package dry ranch dressing
• 1 (3-ounce) bag bacon bits, divided
• 1 (8-ounce) block cream cheese
• 1 cup shredded Cheddar cheese
• 2 green onions, sliced
• salt and freshly ground black pepper to taste

Directions

1. Place frozen hash browns, cream of celery soup, broth, ranch seasoning mix, and half a cup of bacon bits into the slow cooker. Mix well to combine. Cook on low heat for 4 hours.
2. After 4 hours, remove the lid and mash the potatoes to your preferred texture (or leave them intact for a lighter chowder). Stir in the cream cheese, cover again, and let it cook for an additional hour. Add salt and pepper to taste.
3. Serve in bowls and top with shredded cheese, chopped green onions, and the rest of the bacon bits for a perfect finishing touch.