crankypickle
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In a 6 quart slow cooker, add hashbrowns, cream of chicken soup, ranch mix, broth, and 8 sliced of chopped bacon. Cook on low for for 4-6 hours or high for 3-4.
One hour before serving, stir in 1 cup cheddar cheese and the cream cheese.
Cover and allow the cheeses to mel.
Stir thoroughly to incorporate the cheese.
Serve with the remaining cheddar cheese and the chopped bacon.
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