Place the chicken breast, broth, ranch dressing powder, cubed cream cheese, and sour cream in a slow cooker. Cover and cook on high for six hours, or on low for eight hours.

When the chicken is cooked, shred it with a fork and mix everything, then stir in the lemon juice and cheddar cheese. Warm until the cheese is melted.

Stir in the bacon and green onions.

Serve warm or cold as a sandwich filling, in wraps, over salad, or as a dip.