Step 1

Generously spray a 6 to 7-quart slow cooker with nonstick spray.

Step 2

Lay the chicken breast in the bottom of the prepared slow cooker.

Step 3

Top the chicken breast with the cubed cream cheese.

Step 4

Add the cream of chicken soup, half and half, rice, ranch dressing mix, black pepper, 1 cup of bacon and 1 ½ cups shredded Colby-Jack cheese to a large mixing bowl. Stir well to completely combine.

Step 5

Spread the soup mixture over the chicken breast and cream cheese. Cook on high for 2 hours or low for 4 hours.

Step 6

Once the dish has reached the end of the cooking cycle, remove the chicken breast. Using either tongs or 2 forks, shred the cooked chicken breast. Return the shredded chicken to the slow cooker. Stir to incorporate the shredded chicken breast into the soup and rice mixture.

Step 7

Sprinkle the remaining 2 cups of shredded cheddar cheese over the top of the chicken and rice. Sprinkle the remaining ½ cup of crumbled bacon on top of the cheese. Replace the lid and allow the cheese to melt, about 10 minutes. Sprinkle the thin sliced green onions and serve.