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Add the frozen diced hash brown potatoes and drained canned corn to the slow cooker, spreading them out evenly.
Pour in the chicken or vegetable broth, then add the condensed cream soup. Stir everything together until the soup is mostly incorporated into the broth (it doesn’t have to be perfectly smooth).
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are very tender and the chowder has thickened slightly.
About 15 minutes before serving, stir in the shredded cheddar cheese until melted and smooth.
Taste and adjust seasoning with salt and pepper if desired (optional, not counted in the 5 ingredients).
Ladle into bowls and serve hot.
If you have them on hand, garnish with a little extra cheese, cracked black pepper, or chopped green onions.