In a large bag, add chicken, dry ranch seasoning and cream cheese.
In a medium bag, combine cooled bacon bits and cheddar cheese.
Remove excess air, seal both bags, staple them together above the seal, and freeze.
Thaw overnight in the refrigerator.
Empty the contents of the large freezer meal bag into a slow cooker.
Cook on low for 3-5 hours. Or in your instant pot, pressure cook chicken on manual high pressure for 15 minutes and do a quick release.
Shred chicken and stir in contents of the medium freezer meal bag and 3-4 chopped green onions.