First Step: Prepare ingredients and crockpot Start by spraying the slow cooker insert with non-stick cooking spray to prevent sticking. Trim any excess fat from the chicken breasts if needed.

Second Step: Layer chicken and cream cheese Place the raw chicken breasts flat at the bottom of the slow cooker. If using, layer the cubed cream cheese evenly over the chicken breasts to allow gradual melting during cooking.

Third Step: Mix soup, seasonings, and rice In a mixing bowl, combine undiluted cream of chicken soups, half of the cooked chopped bacon, ranch dressing mix, black pepper, half of the shredded cheese, whole milk, heavy cream, and rinsed rice. Stir well to make a uniform mixture that will flavor the dish throughout.

Fourth Step: Pour mixture over chicken Pour the prepared creamy mixture evenly over the chicken and cream cheese in the crockpot. The rice should nestle around and above the chicken, soaking in the flavors as it cooks.

Fifth Step: Slow cook Cover the crockpot and cook on low for 3 to 4 hours, or on high for about 3 hours. Cook until chicken reaches an internal temperature of 165°F and the rice is tender. Avoid opening the lid frequently to maintain heat consistency.

Sixth Step: Shred chicken Carefully remove the chicken breasts with tongs, shred into bite-size pieces using forks, and return shredded chicken to the crockpot. Stir thoroughly to combine meat with the creamy rice mixture.

Final Step: Add cheese and bacon topping Sprinkle the remaining shredded cheese and reserved bacon pieces over the top. Cover again and cook for an additional 10 minutes, or until cheese melts completely. Garnish with sliced green onions before serving for a fresh finish.