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Preheat oven to 375 degrees F. Spray a 2-3 quart baking dish with cooking spray. Place chicken in the prepared dish and season with salt and pepper, to taste.
In a separate bowl, whisk together condensed soup, milk and dry ranch seasoning. Spread over chicken.
Cover tightly with foil or lid and bake for 50-60 minutes if using chicken breasts, or 35-45 minutes if using thighs. The meat is done when it reaches an internal temperature of 165 degrees F.
Slice and serve each chicken breast with a couple of spoonfuls of cheese sauce, crumbled bacon and sliced green onions on top.
Spray insert of slow cooker with cooking spray. Place chicken in the slow cooker and season with salt and pepper, to taste.
In a separate bowl, whisk together condensed soup, milk and dry ranch seasoning. Spread over chicken.
Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours. Slice the chicken or use two forks to shred the meat. Serve each chicken breast with a couple of spoonfuls of cheese sauce, crumbled bacon and sliced green onions on top.