Crockpot Cheesy Corn Chowder

Comfort food 101 right here!  Whenever I post recipes like this (or sausage gravy), I know the photos aren't the prettiest, but the taste is just so good that I have to share.  We love throwing recipes in the slowcooker on Sunday morning and having them to eat while we watch football in the afternoon.  With Thanksgiving coming up next week, I definitely want to spend as little time in the kitchen this weekend (since it'll be all I'm doing in a few days), so I'm debating between this recipe below (even though I just made it two weeks ago - haha) or this easy taco filling/dip.  When we first made this soup, we ate it on Sunday, and then it lasted for 2-3 dinners during the week, so you know it makes a big batch.

Ingredients:
- 1 box (32 oz) low-sodium chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 chicken bullion cube
- 1 block (8 oz) cream cheese
- 3 cups shredded cheddar cheese
- 1/2 cup fried and chopped bacon
- 1 bag (about 30 oz) frozen, shredded hash browns
- 2 cans (15.25 oz each) corn, drained
- 1 tablespoon sriracha
- 1 teaspoon garlic powder
- pepper, to taste
Additional topping ideas: chopped bacon, parsley, sour cream, sriracha, shredded cheddar

Directions:
1. Combine all ingredients (except topping ideas) in a crockpot and set to low for 3 hours.
2. After one half hour, stir to ensure that all cheeses are melting and everything is combined.
3. After 3 hours, ladle the soup into a bowl and top with your favorites - I love extra sharp cheddar, a little more bacon, and a pinch of parsley.

What's your favorite comfort food?