This multifunctional hot or cold crockpot chicken salad recipe can be served as an entree, a hot sandwich, a cold sandwich, or as a dip with potato chips! Whatever suits your family's needs.
Spray your crockpot with nonstick spray, or use a liner.
Place the chicken in a single layer in the bottom of the crockpot.
Sprinkle the Ranch dressing packet over the chicken.
Sprinkle the cheese over the chicken.
Sprinkle the garlic powder over the cheese.
Cut the cream cheese into cubes and place on top of cheese.
Cover and cook on high for 4 hours.
15 minutes before the chicken is done cooking, cook and dice the bacon.
When chicken is done cooking, shred the chicken in the crockpot using 2 forks. Then sprinkle in the bacon and stir well.
Serving option 1: Serve with a side of veggies.
Serving option 2: Serve on a toasted hot dog roll, sprinkle extra cheese on top.
Serving option 3: Remove from crockpot into a reusable container with a lid. Allow to cool, then refrigerate several hours to overnight before serving as a cold chiken salad sandwich or dip.