Ingredients:
- 26 -30 ounces frozen hash browns (plain)
- 2 (14 ounce) cans nonfat chicken broth
- 1 (10 1/2 ounce) can 98% fat-free cream of chicken soup
- 1/4 cup chopped onion (I used a table spoon of Wild Tree Onion Onion Blend instead)
- 1/4 teaspoon pepper
- 1 (8 ounce) package low-fat cream cheese (1/3 less fat) (I used a tub of WW Whipped)
- 1 cup nonfat milk
Directions:
-
Add first 5 ingredients to crock pot and cook on high for one hour. Stir and then turn to low, cook for another hour.
-
Add cream cheese and cook another 30 minutes or until cheese can be stirred into mixture. Add milk and cook 10-15 minutes longer.
-
Optional: Garnish with chopped green onion and bacon bits (add 1 point for garnish).
-
Variation: Use frozen Country potatoes or Potatoes O’Brien in place of plain hash browns. (I used tater tots! I had a ton of them!)
SO Yummy and Filling!!!
WW Points:
3 1/2 WW points per 1 cup serving (+ 1 point for garnish)
