Elizabeth Yarbrough, Peachtree City TC, Thursday Women B4
1 (30 oz.) bag frozen hash-brown potatoes
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
½ cup chopped onion
tsp. black pepper
1 ½ cups Greek yogurt
garnish – minced green onion
In a slow cooker, combine potatoes, broth, soup, onion, and pepper. Cover and cook on low for five hours (or overnight). Stir in Greek yogurt, cook 30 minutes, stirring constantly. Garnish with green onion. Top with shredded cheese if desired.
