Place the boneless skinless chicken thighs in the bottom of the slow cooker. Sprinkle the ranch seasoning mix evenly over the chicken. Top the chicken and seasoning with the softened cream cheese, spreading it in dollops so it covers most of the surface.

Cover the slow cooker with its lid and cook the contents on LOW for 7 hours. Avoid opening the lid during this time to maintain an even temperature. This allows the chicken to become tender and the flavors to meld together.

After 7 hours, shred the cooked chicken directly in the slow cooker using two forks. Stir the softened cream cheese into the shredded chicken until fully combined. Add in the cooked and drained bacon, mixing well so the bacon is evenly distributed throughout the chicken mixture. I like to give everything a good stir at this stage to make sure the flavors are balanced.

Spread the chicken mixture out evenly in the slow cooker. Sprinkle the shredded cheddar cheese over the top. Cover the slow cooker again and let it sit for about 10 minutes so the cheddar cheese can melt beautifully over the mixture.

Serve the cheesy chicken mixture over rice, a baked potato, or sandwich rolls, as you like. Garnish with the sliced green onions just before serving to add a fresh, crisp touch. Personally, I love the pop of color and flavor green onions bring to this dish.