Wash and dice the Russet potatoes into bite-sized pieces, and place them into your slow cooker. Add the crispy bacon, cream of chicken soup, and low-sodium chicken broth. Stir until well combined.

Set crockpot to HIGH and cook for 4 hours or LOW for 7-8 hours until potatoes are tender.

Gently mash about a third of the potatoes with a potato masher for a thicker texture and add the cubed cream cheese in the last 30 minutes.

Stir in sharp cheddar cheese just before serving, and garnish with sour cream, extra cheddar, bacon crumbles, and sliced green onions.