Preheat your slow cooker on low heat while you prepare the creamy mixture.

In a mixing bowl, combine the cream cheese, heavy cream, cheddar cheese, Ranch seasoning, and green onions. Mix until smooth and creamy.

Coat each chicken thigh with the creamy mixture, reserving some for later layering.

Arrange the coated chicken thighs in the bottom of the slow cooker in a single layer. Spoon some leftover creamy sauce over the chicken.

Sprinkle crumbled bacon on top of the chicken layers.

Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken reaches an internal temperature of 165°F.

Let sit for a few minutes before serving. Serve on a plate or over rice.