### Instructions
1. **Prepare the Chicken:** Place the boneless, skinless chicken breasts in the bottom of your slow cooker.
2. **Add Flavor:** In a small bowl, combine the softened cream cheese, ranch seasoning mix, and chicken broth. Whisk until smooth and well combined.
3. **Combine and Cook:** Pour the cream cheese mixture over the chicken breasts in the slow cooker.
4. **Slow Cook:** Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shreddable.
5. **Shred the Chicken:** Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the creamy sauce.
6. **Add Cheese and Bacon:** Stir in the cooked and crumbled bacon (saving some for garnish) and the 1 cup of shredded cheddar cheese.
7. **Melt and Serve:** Cover the slow cooker again for about 15-20 minutes, or until the cheese is melted and bubbly.
8. **Garnish and Enjoy:** Serve hot, topped with additional shredded cheddar cheese, reserved crumbled bacon, and optional sliced green onions or chives.
### Short Tips
* **Serving Suggestions:** This crack chicken is incredibly versatile! Serve it on hamburger buns as sandwiches, over rice, on baked potatoes, with tortilla chips for a dip, or even in lettuce wraps for a low-carb option.
* **Spice it Up:** For a little kick, add a pinch of red pepper flakes to the cream cheese mixture.
* **Leftovers:** Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
* **Chicken Thighs:** Feel free to use boneless, skinless chicken thighs instead of breasts for an even more tender and flavorful result.
* **Make Ahead:** You can cook and crumble the bacon ahead of time to save a step on the day you plan to cook the chicken.
