Place chicken, cream cheese, ranch dressing mix, bacon, and chicken broth in a Crock-Pot.
Cover and cook on LOW for 6 to 8 hours.
Remove chicken from Crock-Pot, place in a large bowl and shred with two forks.
Return shredded chicken to the Crock-Pot and stir.
Add cheddar cheese into the soup and stir. Cook until melted.
If you are adding spinach, broccoli or mushrooms, add them when you add the cheese.
Serve HOT! For extra goodness, sprinkle crumbled bacon and extra shredded cheddar cheese on top of each serving. ENJOY!