Slow Cooker Chicken Bacon Ranch Sandwiches are the perfect blend of flavors and textures. This easy recipe brings together tender chicken, creamy ranch seasoning, crispy bacon, and melted cheddar cheese, all piled onto a soft bun. It's an ideal dinner option for busy nights, requiring minimal prep time and yielding a deliciously satisfying meal. Customize the recipe by using low-fat dairy products for a lighter version or plant-based substitutes for a vegetarian twist. Serve these sandwiches with a light vegetable salad or roasted veggies for a balanced meal. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months, making this a versatile and convenient recipe to have on hand.
If you're looking for an easy and satisfying dinner, these Slow Cooker Chicken Bacon Ranch Sandwiches are just what you need. The combination of tender chicken, crispy bacon, and creamy ranch flavors will have everyone asking for seconds.
INGREDIENTS
- 1–2 lbs boneless skinless chicken breasts: Use fresh or thawed chicken for the best texture and flavor.
- 16 ounces cream cheese, cubed: Adds creaminess and richness to the dish.
- 2 tablespoons ranch seasoning mix (or 1 packet): Provides the signature ranch flavor.
- 2 cups cheddar cheese, shredded: Choose sharp cheddar for a bolder flavor.
- 12 slices bacon, cooked and chopped: Adds a smoky, crispy element to the sandwiches.
- 4 scallions, chopped: For a touch of freshness and a mild onion flavor.
- Buns for serving: Soft, sturdy buns work best to hold the creamy chicken mixture.
INSTRUCTIONS
- Step 1:
- Prepare the Slow Cooker: Place the chicken breasts in the basin of a 6-quart slow cooker, ensuring they are evenly spaced for even cooking.
- Step 2:
- Season: Sprinkle the ranch seasoning evenly over the chicken. Next, add the cubed cream cheese on top of the chicken breasts.
- Step 3:
- Cook: Cover the slow cooker with the lid and set it to cook on LOW for 6 hours or HIGH for 4 hours, depending on your schedule.
- Step 4:
- Shred and Mix: Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. Stir the mixture to ensure the cream cheese sauce is well distributed, then add in the cooked bacon, chopped scallions, and 1 ½ cups of the shredded cheddar cheese.
- Step 5:
- Melt Cheese: Sprinkle the remaining ½ cup of cheddar cheese over the top of the mixture. Cover the slow cooker again and allow the cheese to melt for about 10 minutes.
- Step 6:
- Serve: Once the cheese has melted and the mixture is creamy, scoop the chicken mixture onto buns and serve immediately.
Serving and Storage Tips
- Serving: These sandwiches are best served warm, right after the cheese has melted. Pair them with a simple side salad, coleslaw, or roasted vegetables for a complete meal.
- Garnish: For added flavor, consider topping the sandwiches with extra scallions or a drizzle of ranch dressing.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. When ready to eat, reheat in the microwave or on the stovetop with a splash of milk or chicken broth to maintain the creamy texture.
Helpful Notes
- Substitutions: You can substitute low-fat cream cheese and cheddar for a lighter version of the recipe. For a vegetarian twist, use plant-based chicken and dairy substitutes.
- Cooking Tips: To avoid overcooking, make sure to monitor the chicken as it approaches the end of the cooking time. Cooking on low heat will yield the most tender results.
- Instant Pot Option: If you prefer using an Instant Pot, you can cook the chicken on the "Poultry" setting for about 15 minutes, then proceed with shredding and mixing in the other ingredients.
Tips from well-known chefs
- Chef's Tip: "For extra flavor, try adding a few cloves of garlic to the slow cooker along with the chicken." - Chef Alton Brown
- Chef's Tip: "Don’t skip the bacon—it adds a smoky richness that perfectly complements the creamy ranch and chicken." - Chef Rachael Ray