Hands down, this is the only thing we'll eat over the new year! We swear by this!

Place the chicken breasts in the bottom of your slow cooker.
Sprinkle the ranch seasoning mix evenly over the chicken.
Add the cream cheese on top of the chicken breasts.
Pour the chicken broth around the chicken.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and easily shredded.
About 30 minutes before serving, shred the chicken directly in the slow cooker using two forks.
Add the crumbled bacon and shredded cheddar cheese to the slow cooker. Stir everything together until well combined.
Continue to cook, covered, for an additional 20-30 minutes until the cheese is melted and the mixture is hot.
Serve the chicken bacon ranch mixture on sandwich rolls or buns.
Variations & Tips
For a lighter version, you can use Greek yogurt instead of cream cheese. If you prefer a bit of kick, add some diced jalapeños or a sprinkle of red pepper flakes when mixing in the bacon and cheese. Using a whole grain or gluten-free bun can cater to different dietary preferences. You can also switch up the cheese – try pepper jack for a spicy twist or mozzarella for a milder, gooey melt.