Cut the chicken breasts into 1-inch chunks and place them in a bowl. In a small bowl, combine the ranch seasoning, onion powder, garlic powder, and pepper. Toss the chicken pieces with this seasoning mixture, coating evenly. Chop the cooked bacon into ½-inch bits and set aside. Cube the Velveeta cheese into ½-inch pieces so it will melt smoothly later. Soften the cream cheese to room temperature by leaving it on the counter for 15-20 minutes.

Pour the chicken broth into your slow cooker and add the seasoned chicken chunks from Step 1. Stir well to distribute the seasonings evenly. Add the frozen hash brown potatoes directly to the cooker without thawing. Stir everything together and set the slow cooker to LOW.

Cook on LOW for 7.5 to 8 hours, until the chicken is tender and the potatoes are softened. Transfer the shredded chicken pieces back into the slow cooker.

Pour the milk into the slow cooker and add the softened cream cheese in chunks, stirring constantly until it's fully incorporated. Add the cubed Velveeta cheese and stir until completely melted. Stir in the shredded cheddar cheese and the chopped bacon. Let it warm through for 15-20 minutes until creamy and all flavors are combined.