In a slow cooker, combine the frozen hash browns, cream of chicken soup, chicken broth, ranch seasoning, garlic powder, and onion powder. Stir to mix everything well.
Step 2: Cook Until Potatoes Are Tender
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes become soft and tender.
Step 3: Add Cream Cheese and Cheddar
Stir in the softened cream cheese and shredded cheddar cheese, allowing them to melt into the soup. Stir occasionally until the soup is smooth and creamy.
Step 4: Finish with Bacon and Seasonings
Add crumbled bacon and season with salt and pepper to taste.
Step 5: Serve and Garnish
Ladle into bowls and top with extra bacon, shredded cheese, and chopped green onions. Serve warm and enjoy!
Serving and Storage Tips
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