Grease the insert of your slow cooker.

Add the frozen hash browns, chicken broth, cream of chicken soup, cream of mushroom soup, bacon pieces, garlic powder, salt, and pepper to the slow cooker. Stir everything together.

Cover and cook on high for 3 hours or on low for 6 hours.

One hour before it's done, cut the cream cheese into small cubes. Add the cubes and the shredded cheddar to the slow cooker and stir to combine.

Replace the lid and cook for that final hour, stirring once or twice, until the cream cheese has completely melted in.

Serve in bowls topped with more shredded cheddar and bacon pieces.