Slow Cooker Crack Chicken

▢½ cup low sodium chicken broth
▢1 tablespoon ranch seasoning mix
▢4 boneless, skinless chicken breasts
▢1 block (8-ounces) cream cheese, at room temperature, cut up into 4 pieces for easier melting
▢2 cups shredded cheddar cheese, divided
▢6 slices bacon, cooked to a crisp and chopped
▢chopped green onions, for serving
▢chopped fresh parsley, for garnish

Pour chicken broth into slow cooker and stir in ranch seasoning mix.
Add chicken breasts to the slow cooker and stir around to coat chicken.
Cover with lid and set on LOW for 5 hours, or on HIGH for 2 to 3 hours.
When done, remove lid and shred chicken inside the slow cooker using two forks.
Stir in cream cheese and 1 ½ cups shredded cheddar cheese; stir until completely melted and combined.
Top with remaining cheddar cheese; cover with the lid and let the cheese melt.
Remove lid and sprinkle chopped bacon on top.
Garnish with green onions and parsley.
Serve in sandwiches, wraps, burgers, and/or lettuce cups.

You can make your own ranch seasoning mix by combining ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried dill weed, ½ teaspoon dried chives, and season with salt and pepper, to taste.