I found this one on Pinterest (I know, you're shocked) and it seriously is a throw-it-all-in-the-crock-pot kind of recipe. And it was yummy! We like to serve it with some green onions, shredded cheese and crumbled bacon on top and had some warm rolls on the side.
1 (30 oz.) bag frozen hash-brown potatoes (I used the square/Southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup (don't judge!)
1/2 cup chopped onion
1/3 tsp. black pepper
1 (8oz) package cream cheese (softened to room temperature)
Garnish: minced green onion, cheese, crumbled bacon, etc)
In your slow cooker, combine potatoes, broth, soup, onion, and pepper. Cover and cook on low for 5 hours.
Stir in cream cheese and let cook for 30 minutes, stirring occasionally, until combined. As you stir you'll see the potatoes breaking up and the soup will thicken. You can thin it out with a little milk if it is too thick for you (but I liked it thick!). Garnish with whatever you choose.