In a 6-quart crock pot, combine frozen hash browns, chicken broth, cream of chicken soup, diced onion, salt, garlic powder, thyme, and pepper.
Stir gently to mix ingredients.
Place cubed cream cheese on top of the mixture.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
About 30 minutes before serving, stir in the heavy cream.
Use a potato masher to slightly break up some of the potatoes for a creamier texture, if desired.
Serve hot with optional toppings and enjoy!
