For the slow cooker method:

1. If you prefer a slow cooker method, simply add all the ingredients (except the green onions) into the slow cooker and cook on low for 5–6 hours or on high for 2–3 hours. Shred the chicken at the end and stir everything together before serving.

For in a frying pan method:

1. Season the chicken thighs with 1 TB of ranch seasoning.
2. Heat 1 TB of oil in a large skillet or Dutch oven over medium heat.
3. Add the chicken and cook for about 5–6 minutes per side, or until golden and cooked through. Remove from the pan and shred with two forks.
4. Lower the heat and add the vegan cream cheese to the same pan. Stir until smooth and creamy.
5. Mix in the remaining ranch seasoning, stirring to combine.
6. Add the shredded vegan cheddar and cooked bacon. Stir until the cheese begins to melt and blend into the sauce.
7. Return the shredded chicken to the pan. Stir well to coat everything in the creamy mixture.
8. Cook for another 2–3 minutes, until everything is heated through and well combined.
9. Top with sliced green onions and serve hot over cooked potatoes, rice, gluten-free pasta, or lettuce wraps.