4 to 6 chicken breast halves, or equivalent bird pieces (I use boneless thighs)
12 pieces cooked and crumbled bacon
1/4 cup teriyaki sauce
1/2 cup prepared Ranch salad dressing
1 cup shredded cheddar cheese
Use a 4-quart slow cooker, or double everything. Crockpots work the best when they are 2/3 to 3/4 of the way full.
In a small bowl, combine the teriyaki sauce and the ranch dressing.
Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are.