01 -
If you'd rather do this on the stove, toss the chicken breasts in a skillet on medium. Let each side cook six to seven minutes until they're cooked through. Shred 'em after. In that same skillet, stir together the softened cream cheese, ranch seasoning, onion powder, garlic powder, and black pepper till creamy. Toss back your shredded chicken, add the Pepper Jack and beef bacon, and stir to melt. Pile green onions on top before eating.
02 -
Just before you dig in, toss on green onions for brightness. It's best enjoyed warm.
03 -
Now stir in that Pepper Jack cheese and crumble in bacon. Mix it all up until the cheese goes gooey and everything's combined.
04 -
Pull out the chicken and shred with two forks. Stick it back in and mix it into the creamy sauce.
05 -
Put on the lid and cook on high for 2 to 3 hours or low for about 4 to 5 hours. You're waiting for the chicken to get tender and hit at least 165°F inside.
06 -
Drop chunks of the softened cream cheese over the chicken, spreading it around for easier melting.
07 -
Lay the chicken breasts at the bottom. Sprinkle on the ranch mix, onion and garlic powders, plus black pepper. If you want it a bit juicier, pour in a little broth.