Ingredients
Scale
- 3 cups shredded hashbrowns
- 4 cups chicken or vegetable broth
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 cup heavy cream or milk
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Place hashbrowns, broth, onion, garlic, butter, thyme, salt, and pepper into the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Stir in heavy cream or milk and cook for an additional 30 minutes.
- Serve hot, topped with crispy hashbrowns and fresh herbs.
Notes
- You can replace heavy cream with milk for a lighter version.
- For extra flavor, add cooked bacon or cheese on top.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow-cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal Kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg