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Add hash brown potatoes, cream of chicken soup, cream cheese, chicken broth, and ranch seasoning mix to the slow cooker.
Season with salt, pepper, garlic powder, and onion powder to taste.
Cover and cook on high for 4 hours.
Stir every hour to help the cheese melt and blend the flavors.
Once the soup is fully creamy, stir in half the bag of bacon bits and most of the shredded cheese, reserving some for topping.
Ladle the soup into bowls and top with extra cheese, bacon bits, and a dollop of sour cream.
Enjoy with crispy garlic bread or toasted baguette.