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Place boneless skinless chicken breasts in the bottom of the slow cooker in a single layer.
Place cubed cream cheese on top of the chicken. Sprinkle ranch seasoning, garlic powder, and black pepper evenly over everything.
Cover and cook on LOW for 4 hours. Do not exceed 5 hours.
Using two forks, shred the chicken directly in the slow cooker. Stir into the melted cream cheese sauce until fully combined.
Add crumbled bacon and shredded cheddar cheese. Stir to combine and replace lid for 10 minutes to melt the cheese.
Taste, adjust seasoning if needed, and serve on buns, over rice, or in lettuce wraps.