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Place frozen hashbrowns in the Crockpot.
Add in the cream of potato soup, sour cream, cream cheese, cheddar cheese, most of the bacon bits (reserving some for topping), and a generous amount of pepper.
Pour chicken broth over the mixture and stir until combined.
Cover and cook on Low for 6 hours, until the cheese and cream cheese are fully melted and the soup is hot and creamy.
Before serving, stir well to blend everything together. Taste and adjust seasoning if needed.
Ladle into bowls and top with reserved bacon bits, extra cheddar cheese, sour cream, or chopped green onions if desired.