3 to 4 boneless, skinless chicken breasts
2 1-ounce packages of Ranch dressing mix *FOLLOW THE RANCH VINEGARETTE RECIPE BELOW IF YOU WANT TO MAKE YOUR OIL AND SALT CONTROL.
8 ounces cream cheese, cubed
1 cup mayonnaise
1 pound cooked and crumbled bacon
2 cups grated Colby cheddar cheese
2 to 3 tablespoons sliced green onions (optional)
2 tablespoons diced jalapenos (optional)
Place the chicken breasts in the slow cooker. Sprinkle ranch dressing and cream cheese over chicken.
Cook on high for 3 hours or low for 5-6 hours.
Using 2 forks, shred chicken and toss. Stir in mayonnaise. Sprinkle chicken with cheese, bacon, green onions and jalapenos. Serve on buns, lettuce leaves or soft or crispy tortillas.
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