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
No nutrition information available
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.