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Combine the chicken thighs and ranch seasoning in slow cooker, making sure all the chicken pieces are coated with the seasoning.
Place the cream cheese blocks on top of the chicken.
Cover and cook on high for 3-4 hours (or low for 7-8 hours) or until the chicken is tender and can be shredded easily.
Using two forks, shred the chicken thighs in slow cooker or remove them from slow cooker, shred them on a cutting board and return them to slow cooker.
Reserve 2 tablespoons of chopped bacon.
Add the remaining cooked bacon, sour cream and 1 cup of the shredded cheddar cheese to the slow cooker. Stir to combine.
Top with the remaining cheddar cheese, cover and cook on high for 15 minutes or until the cheese has melted.
Garnish with reserved bacon and the sliced green onions.
Serve immediately, with chips and/or veggies.