1-1/2 pounds andouille sausage or smoked sausage, sliced
1 (30 to 32-oz) bag frozen shredded hash browns
3 (14.5oz) can chicken broth
1 (10.75-oz) can cream of chicken soup (I used 98% fat-free)
2 Tbsp minced onion flakes
3 Tbsp Cajun/Creole Seasoning
1 tsp pepper
1/2 tsp salt
1 (8-oz) package cream cheese
1. In a large skillet over medium heat, cook sausage until brown. About 5 minutes. Add to slow cooker.
2. Add everything except for the cream cheese to the slow cooker. Cook for 8-10 hours on low.
3. About 15 minutes before serving, add cream cheese. Stir until melted and thoroughly combined.