1 (30 to 32oz) bag frozen shredded hash browns
3 (14.5 oz) cans chicken broth
1 (10.75 oz) can cream of chicken soup
1 pound bacon, cooked and chopped
2 cups shredded cheddar cheese
1 (8oz) package cream cheese
1. Combine hash browns, chicken broth, cream of chicken soup, Ranch dressing mix, and bacon in a 6-quart slow cooker. Cover and cook on LOW for 8 hours.
2. 15 minutes before serving, stir in cheddar cheese and cream cheese until melted.
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