Slow Cooker Chicken Bacon Ranch Sandwiches (Print version)
Tender shredded chicken cooked with ranch, cream cheese, cheddar, and bacon, piled onto toasted buns for an easy slow cooker dinner.
# Ingredients:
For the chicken filling
01 -
2 lb (900 g) boneless skinless chicken breasts
02 -
1 oz (28 g) ranch seasoning mix
03 -
1/4 cup (60 ml) low-sodium chicken broth
04 -
8 oz (225 g) cream cheese, cut into cubes
05 -
1/2 teaspoon garlic powder
06 -
1 cup (115 g) shredded sharp cheddar cheese
07 -
8 slices cooked bacon, crumbled and divided
For serving
08 -
6 sandwich buns, split and toasted
09 -
Dill pickle slices, for serving
10 -
Extra shredded cheddar, optional
11 -
Sliced jalapenos or shredded lettuce, optional
# Instructions:
01 -
Place the chicken breasts in a 5- to 6-quart slow cooker. Sprinkle with ranch seasoning and garlic powder, then add the broth and cream cheese cubes on top.
02 -
Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken reaches 165°F and shreds easily with two forks.
03 -
Shred the chicken in the slow cooker. Stir until the cream cheese blends into a smooth sauce and coats the chicken evenly.
04 -
Stir in the cheddar cheese and half of the crumbled bacon. Cover for 5-10 minutes, until the cheese melts into the filling.
05 -
Toast the buns. Spoon the hot chicken bacon ranch filling onto each bun, then top with the remaining bacon, pickles, and any extra cheddar or jalapenos.
# Good to know:
01 -
Keep the slow cooker on warm for serving, stirring occasionally.
02 -
Best served on toasted buns so the bread stays sturdy.
03 -
Add broth only as needed after shredding if the filling is too thick.