Place the chicken breasts in the slow cooker. Season them with salt, pepper, garlic powder, and onion powder.

Cut the softened cream cheese into cubes and place it on top of the chicken.

In a bowl, combine the ranch seasoning mix and chicken broth. Pour this mixture over the chicken and cream cheese.

Cover the slow cooker and set it to low for 4 hours or high for 2 hours.

Once the cooking time is up, use two forks to shred the chicken right in the slow cooker, stirring everything together until well mixed.

Stir in the crumbled bacon and shredded cheddar cheese. Cook for an additional 10-15 minutes until the cheese is melted and everything is combined.

Garnish with sliced green onions if desired, and serve over rice, pasta, or in a warm tortilla.

Season the chicken breasts with salt, pepper, garlic powder, and onion powder.

Set the Instant Pot to sauté mode. Add a splash of chicken broth and brown the chicken for about 2 minutes on each side.

Turn off the sauté mode. Add the cream cheese, ranch seasoning mix, and remaining chicken broth to the pot.

Seal the lid and cook on high pressure for 10 minutes. Ensure the pressure valve is set to sealing.

Once cooking is complete, perform a quick release of the pressure. Open the lid carefully.

Use two forks to shred the chicken and mix in the crumbled bacon and shredded cheddar cheese until the cheese is melted.

Garnish with green onions if desired, and serve with your favorite sides.