In your crock pot, add the frozen hash browns, cream cheese, cream of chicken soup, chicken broth, cheddar cheese, ranch seasoning mix, garlic powder, and onion powder. Stir until everything is combined.
Cook:
Cover and cook on low for 4-6 hours, stirring halfway through if possible. The soup will thicken and become creamy as it cooks.
Add Bacon:
About 15 minutes before serving, stir in the crumbled bacon, and season with salt and pepper to taste. You can add more cheese at this point if you like it extra cheesy!
Garnish:
Ladle the soup into bowls, and top with chopped green onions for a fresh contrast to the creamy soup.
Serve:
Serve hot with a side of crispy bread, crackers, or even some extra bacon on top for crunch.
Serving and Storage Tips
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