Place the chicken breasts in the bowl of your Crockpot.
Top the chicken with the dry ranch seasoning, cream cheese, and crumbled bacon. (If you like your bacon to be crispier, you can also add it at the end of the recipe.)
Cover and cook on LOW for 6 hours or HIGH for 4 hours.
Shred the chicken with a fork then stir to combine all ingredients.
Serve on buns and top with shredded cheese immediately so it melts.