MAKING:

1. Into a bowl, place the herbs and seasonings and mix together well.

2. Place the chicken breasts in a slow cooker and cover with the spice mix, coating all sides.

3. Now place the cream cheese on top and cook on low for 7-9 hours (or on high for 5)

4. Toast the buns (if using) and shred the chicken, mixing through the liquid to create a creamy consistency.

5. Add the cooked bacon pieces and spring onion, mix again until combined.

SERVING:

6. Serve straight away or keep refrigerated for 1-2 days for sandwich fillings or to accompany a salad. Enjoy!