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Place the diced potatoes in the slow cooker.
Add chicken broth, garlic powder, salt, and pepper. Stir gently to combine.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until potatoes are tender.
Using a potato masher or immersion blender, mash some of the potatoes to create a creamy texture, leaving some chunks for bite.
Stir in shredded cheddar cheese, sour cream, cooked bacon, and green onions until well combined and cheese melts.
Adjust seasoning if needed.
Serve hot, garnished with extra cheese or green onions if desired.
Serving and storage tips:
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