You just need a package of frozen hashbrowns, chicken broth, onion, celery, flour, and milk.
For extra toppings you can use cheese, bacon bits, and green onions. Yum!
In a slow cooker, mix potatoes, onion, celery, and broth. Cover and cook on low for 6-8 hours.
In small bowl, mix flour into milk and stir into potato mixture. Increase setting to high and cook for 20-30 more minutes until mixture thickens. Stir in some cheese until melted. I also added some pepper, salt, and garlic powder for extra flavor.
Add your desired toppings and enjoy the yumminess!
32 oz. bag frozen, shredded hashbrowns
1/2 cup chopped onion
1 medium stalk of celery, chopped
32 oz. carton of chicken broth
1 cup water
3 Tbsp. flour
1 cup milk
Chopped green onion
In slow cooker, mix potatoes, onion, celery, and broth. Cook on low for 6-8 hours. In small bowl, mix flour into milk and then add to the potato mixture. Increase setting to high and cook for 20-30 more minutes. Add some cheese and cook until melted. Add salt, pepper, and garlic powder if desired. Stir, then serve with additional toppings.