Directions:
Step 1: Combine Ingredients
Lightly grease a 4–6 quart slow cooker. Add the frozen hash browns, chicken broth, and condensed soup. Stir gently to combine and break up any clumps.
Step 2: Add Cheese
Stir in 2 cups of the shredded cheddar cheese, saving the remaining 1 cup for later.
Step 3: Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the soup is hot and slightly thickened.
Step 4: Adjust Texture
Stir the soup well. For a thicker consistency, mash some of the potatoes with a spoon or potato masher.
Step 5: Finish and Serve
Sprinkle the remaining 1 cup of cheese over the top. Cover for 5–10 minutes until melted, then stir gently before serving.
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