In crockpot, combine hash browns, chicken broth, cream of chicken soup, and season to taste.
Use empty can and fill with water, add to crockpot.
Stir to combine.
Slow cook on low for four hours, until frozen hash browns are fully cooked and soup appears creamy.
Stir in cream cheese.
Add heavy whipping cream until desired consistency is achieved.
Season to taste. Top with shredded cheese, bacon crumbles, and any other toppings you choose.