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Place 2 pounds boneless skinless chicken breast into the bottom of a 4 to 6-quart slow cooker. Sprinkle with 2 tablespoons dry ranch seasoning. Slice 4 tablespoons salted butter and arrange slices over the chicken along with 8 ounces cream cheese.
Cover and cook on high for 4 to 5 hours or on low for 6 to 8 hours.
Once cooked, shred the chicken gently inside the slow cooker using a fork.
Sprinkle 1 cup cooked and crumbled bacon over the shredded chicken, followed by 2 cups shredded cheddar cheese.
Replace the lid and allow the cheese to melt, about 10 minutes.
Serve hot plain or as a sandwich and garnish with 2 tablespoons sliced green onion, if desired.