Ingredients

• 1 , 28 ounce
• 1 , 10.5 ounce
• 3 cups chicken broth
• 1 , 1-ounce
• 1 , 3-ounce
• 1 , 8-ounce
• 1 cup shredded Cheddar cheese
• 2 greens onions , sliced
• salt and freshly ground black pepper to taste

Instructions

1. 1 Place frozen hash browns, cream of celery soup, broth, ranch packet, and 1/2 cup bacon bits in the slow cooker. Stir to combine. Cook on Low for 4 hours.
2. 2 Remove lid and mash potatoes to desired consistency (or leave them whole for a thinner chowder). Add cream cheese. Cover and cook for 1 hour more. Season with salt and pepper.
3. 3 Ladle into bowls and garnish with cheese, green onions, and remaining bacon bits.

Nutrition per serving