Ingredients
Equipment
Method
Slow Cooker Base
- Place chicken breasts in the bottom of the slow cooker. Top with blocks of cream cheese and sprinkle the ranch seasoning evenly over the top.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender enough to shred easily.
Preparation of Toppings
- While chicken cooks, fry bacon in a skillet until it reaches a dark-red, crispy texture. Drain on paper towels and crumble.
Finishing Touches
- Remove chicken, shred with forks or a mixer, then return to the pot and stir into the cream cheese sauce until thick and combined.
- Top the chicken with shredded cheddar. Cover for 10-15 minutes until bubbly and orange. Garnish with bacon and green onions before serving.
Notes
Ensure you shred your own cheddar cheese for the best bubbly texture.
Keep cream cheese at room temperature before adding to prevent lumps.
Keep cream cheese at room temperature before adding to prevent lumps.
