01 -
Lightly spray a 5-6 quart slow cooker with cooking spray to prevent sticking.
02 -
Place chicken breasts in an even layer at the bottom of the slow cooker, then spread softened cream cheese evenly over the chicken.
03 -
Sprinkle ranch seasoning evenly over the cream cheese layer, then add the cream of chicken soup, spreading gently to cover.
04 -
Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken shreds easily with a fork.
05 -
Remove chicken from slow cooker and shred using two forks; return shredded chicken to the slow cooker and stir gently to combine with the sauce.
06 -
Stir uncooked rice and chicken broth into the slow cooker until rice is fully submerged and evenly distributed.
07 -
Cover and cook on high for 30-45 minutes, stirring occasionally, until the rice is tender and most liquid is absorbed.
08 -
Stir in shredded cheddar cheese and crumbled bacon until cheese melts thoroughly and the mixture becomes creamy and cohesive.
09 -
Serve warm, optionally garnished with chopped fresh green onions and reserved bacon crumbles.