Slow Cooker Split Pea Soup with Bacon and Hash Browns
This slow cooker split pea soup recipe is made with frozen hash brown potatoes and bacon instead of ham. It's a good winter comfort food and smells wonderful while cooking. It freezes well, so when my husband and I are busy all day, it's a quick dinner for us. I add a sprinkle of red pepper flakes to spice it up a bit. 
bacon, chopped
¼
pound
split peas, rinsed
1
pound
frozen southern-style hash brown potatoes (such as Ore Ida)
⅓
(20 ounce) package
onion, chopped
1
celery, diced
3
ribs
carrots, peeled and diced
3
garlic, minced
2
cloves
ground black pepper
⅛
teaspoon
red pepper flakes, or more to taste (Optional)
1
pinch
chicken broth
8
cups
 Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. Drain on a paper towel-lined plate.
  Place cooked bacon, split peas, hash brown potatoes, onion, celery, carrots, garlic, black pepper, and red pepper flakes in a slow cooker. Pour in chicken broth; stir to combine.
  Cook on Low for 8 hours or High for 6 hours.
