Spray the crock portion of a 7-quart slow cooker with cooking spray. Lay the chicken breasts in an even layer in the bottom of the slow cooker. Pour the chicken broth over the chicken breasts, then sprinkle the Ranch seasoning on top.
Add the lid, and cook on high for 2 hours or low for 4 to 5 hours. Do not remove the lid while the chicken is cooking.
After the chicken cooks, use two forks to shred the chicken. Add the softened cream cheese. Stir until creamy and the cream cheese is melted.
Next, add half the cheddar cheese, half the crumbled bacon, and half the green onion. Stir to combine. Top the crack chicken with the remaining cheese and bacon. Place the lid back on the slow cooker for 5 to 10 minutes, just long enough to melt the cheese. Remove the lid, and add the green onions.
Serve hot on slider buns, hamburger buns, in wraps, with crackers, or over rice.
Buns are not calculated into the nutritional info.
I like to use freshly shredded cheese but the pre-shredded works fine too.
You can easily double this recipe to serve more guests.
This is great as a sandwich but it also makes a great dip!
We use chicken breasts, but tenders or boneless skinless chicken thighs will work as well but you may need to cut back on cooking time slightly.
If necessary, this can be cooked on high for 2 hours.
If you want this less creamy, reduce your chicken stock amount to ¼ cup.
We use sharp cheddar in this recipe, you can use mild if you'd like or even switch it up to a Colby Monterey Jack cheese.