Add the frozen hash browns to the Crock Pot.

Stir in the chicken broth, cream of chicken soup, and half of the bacon bits.

Cook on low for at least 7 hours, up to 8 hours, or until the potatoes are tender.

Add salt and pepper to taste.

About an hour before serving, add the cream cheese to the slow cooker.

Stir occasionally in the last hour to help incorporate the cream cheese.

Once the cream cheese is fully mixed in, the soup is ready to serve.

Top with shredded cheddar cheese, remaining bacon bits, and optional toppings.

If necessary, thin the soup with a little milk to reach desired consistency.

Enjoy!