Combine 3 lbs of chicken breast and 32 oz of chicken broth to crockpot. Cook for 6 hours.
In a large skillet over medium heat, cook the bacon to the desired crispy-ness. While cooking the bacon, move the chicken to a bowl and shred using a fork.
Place bacon on a paper towel covered plate to remove excess grease. Chop bacon split into two piles.
Turn Broiler on High
In the bowl with the chicken, combine ranch, one pile of bacon, dillweed, onion powder, and chives. Mix together.
Either remove the excess bacon fat from the skillet or keep it for extra bacon flavor. If keeping the bacon fat, add the chicken mixture and mix until fully incorporated.
Spread the mixture in the skillet until the top is even. Take have of your cheese and sprinkle across the top. Add the some of the bacon on top of the cheese in the center for a nice look. Finally, add your halved cherry tomatoes.
Add skillet to the oven in the center of the rack. Broil until the cheese starts to turn brown. Remove the skillet from the oven and top it off with some of the chives, saving the rest for serving.
Serve with the remaining bacon, cheese, and chives on the side.