Begin by setting your slow cooker on a flat surface. Add 4 cups of frozen corn to the slow cooker, ensuring it's evenly distributed at the base. Cut 8 ounces of cream cheese into small cubes and sprinkle them generously over the corn.

Melt 4 tablespoons of unsalted butter and pour it over the corn and cream cheese mixture. Add 1 cup of heavy cream, 1 tablespoon of sugar, 1 teaspoon of salt, and ½ teaspoon of pepper. Gently toss the mixture to coat.

Cover the slow cooker with its lid and set it to cook on high for 3-4 hours, or on low for 5-6 hours. Stir occasionally.

In the last 30 minutes, cook 6 slices of precooked bacon until crispy, then crumble it.

Once done, stir the creamed corn, taste and adjust seasonings if necessary. Serve warm, garnished with crumbled bacon and finely chopped green onions.