Place the chicken breasts at the bottom of the slow cooker.
In a mixing bowl, combine the condensed cream of chicken soup, sour cream, milk, ranch dressing mix, garlic powder, onion powder, and black pepper. Stir until well combined.
Pour the mixture over the chicken breasts in the slow cooker, making sure they are fully covered.
Top with crumbled bacon and half of the shredded cheddar cheese.
Cover and cook on low for 6-7 hours or until the chicken is cooked through and tender.
Once cooked, sprinkle the remaining cheddar cheese over the top, cover, and let it cook for an additional 10-15 minutes until the cheese is melted.Garnish with chopped chives before serving.
Variations & Tips
For a lighter version, consider using Greek yogurt instead of sour cream. You can also add vegetables such as broccoli or spinach for added nutrition. If you’re a fan of spice, try adding some chopped jalapeños or a pinch of cayenne pepper to the mix. For a different flavor profile, swap out the cheddar cheese for a Monterey Jack or Pepper Jack. Lastly, consider using turkey bacon for a leaner option.
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