🛒 Ingredients (Serves 4–6)2 lbs boneless, skinless chicken breasts2 (8 oz) blocks cream cheese, softened1 (1 oz) packet ranch seasoning mix1 cup chicken broth1 ½ cups shredded cheddar cheese8 slices Turkey bacon, cooked and crumbled2 tbsp fresh parsley, chopped½ tsp black pepper👩🍳 InstructionsAdd the base.Place chicken breasts in the Crockpot. Sprinkle ranch seasoning and black pepper over the top.Add creaminess.Place softened cream cheese on top of the chicken. Pour in the chicken broth.Slow cook.Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.Shred the chicken.Use two forks to shred the chicken directly in the slow cooker. Stir everything together until creamy.Add cheese & Turkey bacon.Stir in shredded cheddar and half of the crumbled Turkey bacon. Cover for 5–10 minutes until melted.Finish & garnish.Top with remaining Turkey bacon and fresh parsley before serving.🍽 Serving SuggestionsSpoon over rice or mashed potatoesServe on toasted sandwich bunsUse as a dip with crackers or tortilla chipsStuff into baked potatoes