Slow Cooker Split Pea Soup with Bacon and Hash Browns

¼ pound bacon, chopped

1 pound split peas, rinsed

⅓ (20 ounce) package frozen southern-style hash brown potatoes (such as Ore Ida®)

1 onion, chopped

3 carrots, peeled and diced

3 ribs celery, diced

2 cloves garlic, minced

⅛ teaspoon ground black pepper

1 pinch red pepper flakes, or more to taste

8 cups chicken broth

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, about 5 minutes. Drain on paper towels.

Place bacon, split peas, hash brown potatoes, onion, carrots, celery, garlic, black pepper, red pepper flakes, and chicken broth in a slow cooker; stir to combine.

Cook on Low for 8 hours (or High for 6 hours).