Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, bacon bits, and cream cheese in slow cooker. Season with salt and pepper, then use a spoon to break up cream cheese and mix things together. Plac elid on slow cooker and cook on high for 3 hours, stirring occasionally, or until potatoes are tender. Taste and adjust seasoning, if necessary. Garnish with rosemary and/or more cheddar cheese and bacon bits. Serve hot and enjoy
|