Place chicken breasts in the bottom of a slow cooker.
Top with cream cheese and sprinkle the ranch seasoning mix over everything.
Cover and cook on low for 6-7 hours or high for 4 hours, until the chicken is tender.
Shred the chicken directly in the slow cooker using two forks.
Stir to combine with the melted cream cheese and add shredded cheddar cheese and crumbled bacon.
Continue cooking on low for another 15 minutes, until cheese is melted.
Top with green onions and serve warm on buns, over pasta, or as desired.