Step 1

In a 6 quart slow cooker, add hashbrowns, cream of chicken soup, ranch mix, broth, and 8 sliced of chopped bacon. Cook on low for for 4-6 hours or high for 3-4.

Step 2

One hour before serving, stir in 1 cup cheddar cheese and the cream cheese.

Step 3

Cover and allow the cheeses to mel.

Step 4

Stir thoroughly to incorporate the cheese.

Step 5

Serve with the remaining cheddar cheese and the chopped bacon.