The inside of a 6-quart oval (ovoid) slow cooker should be sprayed with nonstick cooking spray. Spread the chicken breasts in a smooth layer beneath the slow cooker. Spill the chicken broth over the chicken breasts, next spray the Ranch seasoning atop.
Place the lid (cover) on top and cook at low temperature for 4-5 hours or high temperature for roughly 2 hours. Do not yank (remove) the lid while the chicken is on top of the stove.
Right after the chicken cooks, apply two forks to slice the chicken. Do not empty (drain) the broth. Combine the softened cream cheese. Stir very well till the creamy and the cream cheese is melted.
Subsequently, put in the half cheddar cheese, half the green onion, and half the crumbled beef bacon. Stir to combine. Garnish the crack chicken with the extra beef bacon and cheese.
Put the lid back on top of the slow cooker for about 5-10 minutes, enough time to melt the cheese. Pull the lid, and put in the green onions.
You can serve it hot on hamburger buns, slider buns, in wraps, with rice or crackers.
Notes
Important Notes
Buns are not computed into the nutritional info.
I do like to apply ripe (fresh) shredded cheese although the pre-shredded goes perfectly.
You can smoothly double this recipe to serve friends and families or even visitors.
This is sumptuous as a sandwich but it also makes a fantastic dip (condiment)
We use chicken breasts, though boneless or tender skinless chicken thighs will work quite well although you may need to reduce the cooking time to a small extent.
Just in case, this can be cooked at a high temperature for about 2 hours.
Apply as much or as little cheese and beef bacon as you want.
Just a head-up we use sharp cheddar in this recipe, you can use mild or even change it to a Colby Monterey Jack cheese.
On your own, you can make homemade ranch seasoning or apply packaged ranch mix.