Prep the slow cooker: Spray the inside of a 5- to 6-quart slow cooker insert with nonstick cooking spray so the potatoes don’t stick and cleanup is easier.
Cook the bacon: In a skillet over medium heat, cook the thick-cut bacon until very crispy, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain, then crumble once cool enough to handle. Carefully reserve about 2 tablespoons of the bacon fat in the pan for later.
Mix the sauce: In a large mixing bowl, stir together the condensed cream of chicken soup, sour cream, salt, and black pepper until smooth and well combined. This will be your creamy binder for the potatoes.
Add potatoes and most of the cheese: Add the frozen diced hash brown potatoes directly to the bowl (no need to thaw). Add 1 1/2 cups of the shredded cheddar cheese, and about two-thirds of the crumbled bacon. Gently fold everything together until the potatoes are evenly coated in the creamy mixture.
Load the slow cooker: Spoon the potato mixture into the prepared slow cooker insert, spreading it into an even layer and pressing down lightly so it cooks evenly and gets those nice cheesy edges.
Slow cook: Cover and cook on HIGH for 3–4 hours or on LOW for 6–7 hours, until the potatoes are tender and the edges are bubbling. Try not to lift the lid too often, as that releases heat and slows down cooking.
Crisp the top with bacon fat and cheese: About 20–30 minutes before serving, drizzle the reserved 2 tablespoons bacon fat evenly over the top of the casserole. Sprinkle the remaining 1/2 cup shredded cheddar cheese and the remaining crumbled bacon over the surface. Cover and continue cooking on HIGH for the last 20–30 minutes so the cheese on top gets melty and golden in spots. If your slow cooker insert is oven-safe and you want an extra-crispy top, you can pop it (without the slow cooker base) under the broiler for 2–4 minutes, watching closely.
Serve: Once the cheese on top is melted and the edges look crisp and golden, switch the slow cooker to WARM. Give it about 5–10 minutes to settle, then scoop and serve straight from the insert. You should get a cheesy pull with each spoonful and a mix of creamy potatoes and crispy bits from the bacon and edges.
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