In a small (3-quart) slow cooker, combine the cream cheese, chicken, bacon, 1 cup shredded cheese, barbecue sauce, cilantro, onion (if using), garlic salt, and pepper. Cover and cook on LOW for 1 ½ to 2 hours until the ingredients are warmed through. Stir well to combine, covering and cooking for a bit longer if necessary. Sprinkle the top of the dip with the remaining ½ cup shredded cheese, cover, and cook for a few more minutes until melted. Reduce heat to WARM, drizzle with barbecue sauce, sprinkle with optional garnishes, and serve with tortilla chips.

In a large pot set over medium heat, combine the cream cheese, chicken, bacon, 1 cup shredded cheese, barbecue sauce, cilantro, onion (if using), garlic salt, and pepper. Stir occasionally until melted and well-combined. Reduce heat to low. Sprinkle the top of the dip with the remaining ½ cup shredded cheese, cover, and cook for a few more minutes until melted. Drizzle with barbecue sauce, sprinkle with optional garnishes, and serve with tortilla chips.

Preheat oven to 350°F.

In a large bowl, use an electric mixer to beat cream cheese until smooth. Mix in the chicken, bacon, 1 cup shredded cheese, barbecue sauce, cilantro, onion (if using), garlic salt, and pepper. Beat until well blended. Spread into a shallow baking dish or large (10-inch) glass/ceramic pie plate. Sprinkle the top of the dip with the remaining ½ cup shredded cheese.

Bake for 30 minutes or until lightly browned and bubbly. Check after 20 minutes and, if top is browning too quickly, cover with foil for the last 10 minutes of baking time.

Drizzle with barbecue sauce, sprinkle with optional garnishes, and serve with tortilla chips.