Place the 4 boneless, skinless chicken breasts into the bottom of a 6-quart slow cooker. Sprinkle the 3/4 cup cooked bacon pieces evenly over the chicken to ensure every bite gets some bacon flavor.

In a medium saucepan, combine the 1 package (8 oz) cream cheese, 1 can (10.5 oz) unsalted cream of chicken soup, 1/2 cup low-sodium chicken broth, 1 oz dry ranch dressing seasoning, and 1 1/2 cups shredded cheddar cheese. Cook over medium heat, stirring frequently, until the mixture is smooth, melted, and fully combined. I like to whisk the sauce thoroughly to make sure there are no lumps of cream cheese for a smooth finish.

Pour the prepared creamy ranch sauce (from Step 2) evenly over the chicken and bacon in the slow cooker (from Step 1). Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or until the chicken is fully cooked and tender. The sauce will blend into the chicken as it cooks, infusing it with flavor.

Once the chicken is done, serve the tender, creamy chicken and sauce over your choice of pasta, rice, or potatoes. Scoop plenty of sauce over each portion so the starch absorbs all that delicious flavor. For a more vibrant finish, I like to sprinkle some chopped fresh herbs or an extra handful of cheddar cheese on top before serving.