Spray the inside of a 6-quart oval slow cooker with nonstick cooking spray. Lay 1 1/2 - 2 pounds boneless skinless chicken breasts in an even layer in the bottom of the slow cooker. Pour 1/2 cup chicken broth over the chicken breasts, then sprinkle 1 ounce packet Ranch seasoning mix on top.

Cover and cook on high for 2-3 hours or low for 4 to 5 hours. Do not remove the lid while the chicken is cooking.

After it is cooked, use two forks to shred the chicken. Don't drain the broth. Add 8 ounce package cream cheese, softened to room temperature and cubed. Stir until creamy and the cream cheese is melted and combined.

Next, add half of the shredded cheddar cheese, half of the crumbled bacon, and half of the sliced green onion. Stir to combine. Top the crack chicken with the remaining cheese and bacon.

Place the lid back on the slow cooker for 5 to 10 minutes, just long enough to melt the cheese. Remove the lid, and add the rest of the green onions.

Serve hot on hamburger buns, in wraps, with crackers, in quesadillas or over rice.