Add frozen diced hash browns, 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 frozen hash browns are evenly coated.

Cook on Low for 6-8 hours until the hash browns are very tender. Visual cue: look for grains that mash easily when pressed.

If you prefer faster cook time, cook on High for 3-4 hours until the hash browns are very tender. Visual cue: the soup thickens noticeably and the hash browns collapse when stirred.

Mash the soup to your desired consistency using a potato masher. Visual cue: leave some texture if you want it rustic, or mash more for a smoother, thicker bowl.

Stir in cubed cream cheese until melted and no streaks remain. Visual cue: the soup turns glossy and thick as the cheese dissolves.

Stir in sour cream until smooth. Visual cue: the mixture looks creamy and uniform, not curdled.

Stir in shredded cheddar and continue stirring until everything is melted and smooth. Visual cue: the surface becomes velvety and the cheese fully disappears.

Taste the soup and adjust seasoning with more salt and/or black pepper as needed. Visual cue: flavors should read fully balanced against the creamy base.

Serve hot, topped with bacon, extra cheddar, and green onions. Visual cue: the toppings sit mound-like on top for a loaded, hearty finish.