Ingredients
1
bag (16 oz) frozen hash brown potatoes, thawed (4 cups)
1
can (15.25 oz) whole kernel corn, undrained
1
can (14.75 oz) cream-style corn
1
can (12 oz) evaporated milk
1
medium onion, chopped (1/2 cup)
8
slices bacon, crisply cooked and crumbled (1/2 cup)
1/2
teaspoon salt
1/2
teaspoon Worcestershire sauce
1/4
teaspoon pepper
Chopped fresh parsley, if desired
Preparation
In 3 1/2- to 6-quart slow cooker, mix all ingredients except parsley.
Cover and cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.
Sprinkle each serving with parsley.
