Notes
- Hashbrowns – frozen hashbrowns to be exact! I bought the cubed kind instead of the shredded.
- Smoked Sausage – this is where a lot of the flavor will come from, diced.
- Onion – this always brings a subtle but impactful flavor to dishes.
- Cheddar Cheese – shredded. What a good combo!
- Homemade Cream of Chicken Condensed Soup – you can alternatively use canned cream of chicken soup. Just make sure to add in enough liquid to get yourself up to 2 cups. So can of soup + water/milk/liquid of choice equal 2 cups…make sense? To make the homemade kind you’ll need butter, flour, water, whole milk, chicken bouillon paste, thyme, poultry seasoning, salt, and pepper.
Ingredients
homemade cream of chicken condensed soup
- 1 tablespoon butter
- 2 tablespoons flour
- 1 cup water
- 1 cup whole milk
- 2 teaspoons chicken bouillon paste*
- 1/2 teaspoon thyme
- 1/2 teaspoon poultry seasoning
- salt & pepper to taste
plus:
- 32 ounces hash browns 1 bag defrosted
- 14 ounces smoked sausage diced
- 1 small onion diced
- 1 1/2 cups cheddar cheese grated
Instructions
- For the homemade condensed cream of chicken soup, melt butter in a small saucepan over low heat. Sprinkle in flour and whisk. Cook 1 minute. Stir in water and whisk to remove any lumps. Simmer until thick, then stir in milk and chicken bouillon paste plus the seasonings. The sauce should thicken slightly at this point. Taste and adjust seasonings. Set aside.
- Place the hashbrowns, smoked sausage, onion, and cheese together in a lightly greased crockpot. Pour over condensed soup and stir. Cover and cook on high for 3 hours or until potatoes are soft and sausages are hot. Serve.
- (Add a little more cheese to melt over the top once you’re ready to eat and that’s dinner!)
*Chicken bouillon paste is similar to bouillon cubes but in a paste form. It’s found in jars right next to the boxes of chicken stock. If you don’t have this ingredient, simply use either powdered or cubed bouillon {enough for 2 cups of liquid according to directions on the packaging} OR 1 cup of chicken stock instead of water and add an extra 1/2 teaspoon of poultry seasoning.