Step 1

Place chicken thighs in a single layer at the bottom of a slow cooker (mine is 7 qt).

Step 2

Sprinkle the top of the chicken with the ranch seasoning, then spread the soup on top then finally distribute the cubed cream cheese on top of it all.

Step 3

Cover and cook on low for 6-7 hours, or high 4-5 hours (times can vary--mine was done in 4 hours on high). Do not lift the lid until the minimum time is up.

Step 4

Shred the chicken--this can be done right in the slow cooker using 2 forks. Stir in the bacon then top with the cheese. Cover and cook about 10 minutes or until cheese is melted. Top with green onion and serve.