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Place your chicken breasts in the bottom of your Crock-Pot. Put the broccoli and cauliflower mix in a large pot with 1/2 C. water. Bring to a boil and let simmer until tender. Drain vegetables and place in a blender with the chicken broth and cheese. Puree until smooth. If you have a small blender, this might take a couple tries! Transfer to Crock-Pot and add cream and ranch mix. Cook on low for 4 hours. When ready to serve, shred chicken breasts using two forks. Top bowls with shredded cheese and bacon crumbles. Enjoy!