Place the 4 boneless, skinless chicken breasts into the bottom of a 6-quart slow cooker. Sprinkle 3/4 cup cooked bacon pieces evenly over the chicken.
In a saucepan, cook the package (8 oz) cream cheese, can (10.5 oz) unsalted cream of chicken soup, 1/2 cup low-sodium chicken broth, packet (1 oz) dry ranch dressing seasoning and 1 1/2 cups shredded cheddar cheese over medium heat until cheese has been completely melted, smooth and combined.
Pour the cream sauce over chicken and bacon. Cover slow cooker and cook on LOW 4 to 6 hours or until chicken is cooked through and tender.
Serve the tender, creamy chicken and sauce over your choice of pasta, rice or potatoes, ensuring that generous amounts of sauce are placed on each serving of starch.