Slow Cooker Cheesy Potato Soup

I'm posting this today, in case I don't get on the computer tomorrow.  Since the weather is supposed to be a bit cooler, this sounded yummy!

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
 1/2 cup frozen chopped onion (from 12-oz bag), thawed
 1 medium stalk celery, diced (1/2 cup)
 1 carton (32-oz) chicken broth
 1 cup water
 3 tablespoons Gold Medal® all-purpose flour
 1 cup milk
 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
 1/4 cup real bacon pieces (from 2.8-oz package)
 4 medium green onions, sliced (1/4 cup)

Directions
In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.