1. In your crockpot, toss in the shredded hashbrowns, cream cheese, cream of chicken soup, and chicken stock.
2. Season it up! I added an onion soup packet, some minced garlic, a sprinkle of mustard powder, celery salt, and pepper for flavor.
3. Cook it all on high for 6 hours, letting those flavors meld together into creamy goodness.
4. While the soup’s cooking, fry up some bacon until it’s nice and crispy. Save a spoonful of the bacon drippings to add extra flavor to the soup later.
5. Once the soup is done, stir in that delicious bacon and sprinkle in some cheddar cheese for an extra tasty finish. Enjoy!
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