Add hashbrowns and cauliflower rice (both frozen) to crockpot.
Pour chicken broth, cream of chicken soup and pepper over top and stir.
Cover, set crockpot to low and cook for 6-8 hours.
1 hour before serving, add in cubed cream cheese to soup. Mix well.
Soup is ready when cream cheese is melted.
Serve loaded with veggies, bacon and shredded cheese.