Begin by coating the inside of a 6-quart slow cooker with nonstick spray to prevent sticking. Lay the chicken breasts evenly across the bottom, ensuring they are arranged in a single layer. Pour the chicken broth over the chicken, and sprinkle the Ranch seasoning mix evenly across the top.

Cover the slow cooker with the lid and cook the chicken for 2 to 3 hours on high or 4 to 5 hours on low. During cooking, keep the lid on to allow the steam to work its magic.

Once the chicken is tender and cooked through, use two forks to shred it into bite-sized pieces right inside the slow cooker. Do not drain the broth—it will help create the creamy texture. Add the softened cream cheese cubes and stir thoroughly until the cheese has melted and the mixture is smooth and creamy.

Next, incorporate half of the shredded cheddar, half of the crumbled bacon, and half of the sliced green onions into the chicken mixture. Stir gently to combine all the flavors. Sprinkle the remaining cheddar and bacon on top of the mixture without stirring.

Cover the slow cooker again and cook for an additional 5 to 10 minutes until the cheese on top has melted completely. Before serving, garnish with the remaining green onions for a fresh finish.

Serve this rich, flavorful crack chicken on hamburger buns, in wraps, with crackers, or spooned over rice for a complete meal. Enjoy warm!