Place the boneless, skinless chicken breasts in the bottom of the slow cooker, ensuring they are arranged in a single, even layer.

In a medium mixing bowl, combine the softened cream cheese with the ranch seasoning mix. Stir until the mixture is smooth and uniform. Spread this mixture evenly over the chicken breasts in the slow cooker.

Gently pour the water around the edges of the slow cooker, taking care not to disturb the cream cheese mixture that has been applied to the chicken.

Cover the slow cooker with its lid and cook the chicken on the low heat setting for 6 to 7 hours or on the high heat setting for 3 to 4 hours, or until the chicken is thoroughly cooked and tender.

Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. Add the cooked, crumbled bacon and the shredded cheddar cheese, then stir gently until all ingredients are well combined.

Replace the lid on the slow cooker and allow the mixture to sit for approximately 15 minutes, or until the cheese has melted completely.

Season the dish with salt and pepper to taste. Garnish with the chopped green onions before serving.