Add frozen diced hash browns (straight from the freezer), diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and black pepper to the slow cooker. Stir to combine so the seasonings are evenly distributed.

Cook on Low for 6-8 hours, or High for 3-4 hours, until the hash browns are very tender. Stir once during cooking if you notice dry pockets on the edges.

Mash the soup to your desired consistency using the back of a spoon or potato masher. Keep mashing until it thickens to your preferred texture.

Stir in cubed cream cheese, sour cream, and shredded cheddar until everything is melted and smooth. Continue stirring until no cream cheese streaks remain.

Taste and adjust seasoning with additional salt and black pepper if needed. Aim for a balanced, savory flavor.

Serve hot, topped with bacon, extra cheddar, and green onions. Add the toppings right before eating so they stay distinct.