1 (30 oz.) bag frozen hash-brown potatoes (squared, southern style) 2 (14 oz.) cans chicken broth 1 (10.75 oz.) can cream of chicken soup 1/2c chopped onion 1/3 tsp. ground black pepper 1 (8oz) package cream cheese (softened) Garnish: minced green onion

1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper. 2. Cover, and cook on low for 5 hours. 3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined. 4. Garnish with green onion.