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Prepare your slow cooker – a 4-6 quart model works best for this quantity.
Place the chicken breasts in the cooker, ensuring they lie flat without overlapping too much.
Sprinkle the ranch seasoning packet evenly over the chicken.
Add the softened cream cheese in dollops across the top of the chicken, followed by the chicken broth.
Cover with the lid and set to cook on Low for 6-7 hours or High for 3-4 hours.
When the chicken reaches 165°F internally and shreds easily with a fork, transfer it to a cutting board or large bowl.
Shred thoroughly using two forks or another preferred method, then return all the chicken to the crock pot.
Stir well to coat every piece with the creamy ranch sauce.
If using, add the crumbled bacon and let everything warm through for another 10-15 minutes before serving.