Crock Pot Potato soup with hash-browns1 30 oz. bag of frozen shredded hash browns 3 14 oz. cans of chicken broth 1 can of cream of chicken soup 1/2 cup onion, chopped 1/4 tsp. ground pepper 1 pkg. cream cheese In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Easy and delicious!