Place the chicken thighs in the bottom of a 4-quart or larger slow cooker. Sprinkle the ranch seasoning evenly over the chicken.

Cut the cream cheese into large chunks and distribute it on top of the chicken.

Cover and cook on low for 7 hours without lifting the lid.

After cooking, use two forks to shred the chicken directly in the slow cooker.

Stir the cream cheese into the shredded chicken until smooth and well combined.

Add the crumbled bacon and mix it in evenly.

Spread the mixture into an even layer, then top with the shredded cheddar cheese.

Cover and cook for an additional 10 minutes until the cheese is fully melted.

Serve hot, garnished with sliced green onions. This dish is great over rice, baked potatoes, or on sandwich rolls.