Place the frozen diced hash brown potatoes in the bottom of a 6-quart slow cooker.

In a medium mixing bowl, whisk together the cream of chicken soup, chicken broth, and ranch dressing mix until smooth.

Pour the soup mixture over the potatoes and stir to ensure even distribution.

Cover and cook on low for 6 hours or on high for 4 hours.

Approximately 30 minutes before serving, add the cubed cream cheese to the slow cooker and stir until fully incorporated and melted.

Stir in 1.5 cups of shredded cheddar cheese and 1/4 cup of bacon bits until the cheese is melted and the soup is thickened.

Serve hot, garnished with the remaining 0.5 cups of cheddar cheese, remaining bacon bits, and sliced green onions.