Step 1

To your crockpot add in the cream cheese, chicken breasts, hidden valley ranch seasoning, and the jalapeno. Then, just pop the lid on the crockpot, set it to high, and let that cook on high for 3 hours.

Step 2

When that has almost reached 3 hours, get out a baking sheet and line it with some aluminum foil. Then, place a baking rack on top of the baking sheet with the aluminum foil and add the slices of bacon on top of the baking rack. Bake that in the oven at 400°F for about 20 minutes or until the bacon is crispy. Set it aside.

Step 3

Once it has been 3 hours, take the lid of the crockpot and shred up the chicken. Once the chicken is all shredded, add in the sliced green onions (save some for garnish. Then, take about 7 slices of that crispy bacon (save 2 pieces for the garnish), crush it up into bacon bits, and sprinkle them over the green onions. Lastly, sprinkle the freshly shredded colby jack cheese over the top (save some for garnish). Pop the lid back on the crockpot, and let that cook on high for about 20 minutes, so the cheese can get melty.

Step 4

Once that's done it's time to assemble our open face sandwiches! Line a baking sheet with aluminum foil and place a baking rack on top of it. Open your rolls and place them on the baking rack. Now, take that crack chicken mixture and add a heaping amount on top of each roll. Then, top them with the leftover shredded cheese, bacon bits, and sliced green onions. Place them in the oven at 400°F for just 5 minutes or until the cheese is melted and the bread is toasty. Serve & enjoy!