2 lbs of potatoes, cut into small bit sized pieces
1 32 oz box of chicken broth
1 can of cream of chicken soup (dairy free cream of chicken soup)
1 pkg. cream cheese (tofutti dairy free cream cheese)
3 oz bacon bits
1 cup shredded cheddar cheese
1/2 c green onions
salt and pepper to taste
1. Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 8 hours or until potatoes are tender.
2. An hour before serving, cut the cream cheese into cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving. Once the cream cheese is completely mixed in, it’s ready to serve.
3. Top with cheddar cheese, green onions and some additional bacon bits.
Tip: My crockpot has a removable ceramic liner and I will put everything in the crockpot the night before, that way in the morning I can slip it on and start it right before I leave for work.