Crack Chicken with Bacon and Cheddar on Soft Sandwich Rolls (Print version)
Creamy ranch chicken with crispy bacon and cheddar piled onto soft sandwich rolls for an easy slow cooker dinner.
# Ingredients:
For the chicken filling
01 -
2 lb (900 g) boneless skinless chicken breasts
02 -
1 packet (1 oz / 28 g) ranch seasoning mix
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon black pepper
05 -
1/2 cup (120 ml) low-sodium chicken broth
06 -
8 oz (225 g) cream cheese, cut into cubes
07 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
08 -
8 slices cooked bacon, crumbled and divided
09 -
3 green onions, thinly sliced and divided
For serving
10 -
6 soft sandwich rolls, split
11 -
2 tablespoons (28 g) melted butter, optional for toasting rolls
12 -
Extra shredded cheddar, optional
# Instructions:
01 -
Place the chicken breasts in the slow cooker. Sprinkle with ranch seasoning, garlic powder, and black pepper. Pour in the broth and scatter the cream cheese cubes over the top.
02 -
Cover and cook on low for 3-4 hours, or until the chicken reaches 165 degrees F and shreds easily. Avoid cooking much longer than needed so the chicken stays juicy.
03 -
Shred the chicken with two forks directly in the slow cooker. Stir well until the cream cheese blends into a thick sauce around the chicken.
04 -
Add the shredded cheddar, about three quarters of the bacon, and half of the green onions. Stir, cover, and let sit on warm for 5 minutes until the cheese melts.
05 -
Brush the cut sides of the rolls with melted butter if using. Toast briefly under the broiler or in a skillet until lightly golden, or leave them soft if preferred.
06 -
Pile the warm crack chicken filling onto the rolls. Top with reserved bacon, remaining green onions, and extra cheddar if desired. Serve right away.
# Good to know:
01 -
Best served warm while the cheddar is melted and the rolls are fresh.
02 -
Use freshly shredded cheddar for smoother melting.
03 -
If the filling is too thick, loosen it with 1-2 tablespoons of warm broth.