A few hours earlier before cooking place the chicken thighs in a Pyrex dish and squeeze the bottle of ranch dressing on them. Coat the chicken in the ranch dressing and cover the container and marinate the chicken in the refrigerator for at least 2 hours.
Chop the potatoes and onions into bite size pieces. Break up the bacon. Add the tablespoon of olive oil into a large wok or deep frying pan and fry for about 10 minutes cooking down the onion and potato.
Line your slow cooker with a crock-pot liner and spray with non-stick cooking spray to make clean up easier (optional). Add the potato and onion mixture into the crock and spread it out evenly.
Sprinkle some rosemary and garlic seasoning to taste.
Sprinkle the potatoes with a thin layer of the 3 cheese blend.
Place each ranch covered chicken onto the potatoes, they’ll need to be a bit squished. Discard the remaining marinade/ranch dressing that is in the Pyrex dish.
Sprinkle again with the rosemary and garlic to taste. Also sprinkle with pepper and salt to taste. Sprinkle with paprika. Then sprinkle a thicker layer of shredded 3 cheese blend.
Cover and cook on LOW for 7 to 8 hours or 4 to 5 hours on HIGH. Please use a meat thermometer to check the temperature to a safe poultry temperature of 165–175°F
Once you’ve reached that temperature add another layer of cheese and small chopped tomatoes and continue cooking for 20 to 30 minutes more on LOW.
Serve and enjoy with your favorite side dish (I steamed some fresh green beans)!