2 cups Swanson® Chicken broth
1 1/2 cups shredded Cheddar cheese (about 4 ounces)
4 ounces cream cheese
8 ounces (about 8 slices) bacon, cooked, drained & crumbled
3 green onions, chopped
Place the potatoes into a 6-quart slow cooker. Add the broth.
Cover and cook on HIGH for 4 hours or until the potatoes are tender.