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How to Make


  • 30 oz frozen diced hash browns
  • 32 oz chicken broth
  • 10-oz can cream of chicken soup
  • 16 oz bacon, crumbled
  • 8-oz package cream cheese softened
  • 4 oz Smith’s French Onion Dip
  • 8 oz shredded cheddar cheese


  1. Mix first 4 ingredients in a large crock pot that has been sprayed with cooking spray.
  2. Cook on low setting for 8 hours or until potatoes are tender.
  3. Last hour, cut cream cheese into cubes and stir in.
  4. Stir in 4 oz of  Smith’s French Onion Dip.
  5. Serve topped with bacon bits and shredded cheddar cheese.


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