- 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
- 1/2 c. frozen chopped onion (from 12-oz bag), thawed
- 1 med. stalk celery, diced (1/2 cup)
- 1 carton (32-oz) chicken broth
- 1 c. water
- 3 T. all-purpose flour
- 1 c. milk
- 1 bag (8 oz) shredded American - Cheddar cheese blend (2 c.)
- 1/4 c. real bacon pieces
- 4 med. green onions, sliced (1/4 c.)
1. In 3 to 4 quart crock pot, mix potatoes, onion, celery, broth and water.
2. Cover. Cook on Low for 6 to 8 hours.
3. In small bowl, mix flour into milk; stir into potato mixture.
4. Increase heat to High.
5. Cover. Cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted.
6. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
Happy Crocking
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
