Slow Cooker Ranch Sandwiches (Print Version)
Juicy chicken cooked slowly with ranch mix, cream cheese, bacon, and cheddar—awesome for sandwiches or rice bowls.
# Ingredients:
01 -
1 ounce ranch-flavored seasoning packet
02 -
2 pounds of chicken breasts, boneless and skinless (about 3-4 pieces depending on size)
03 -
16 ounces of cream cheese, cut into cubes
04 -
2 cups of shredded cheddar cheese
05 -
1 cup of bacon bits or crumbles
# Instructions:
01 -
Coat the inside of your slow cooker with a bit of non-stick spray. Layer the chicken at the bottom, sprinkle the ranch packet over it, and top with cubed cream cheese.
02 -
Pop on the lid and leave it to cook on LOW for about 5½ hours without lifting the lid. Or, go with HIGH for around 3 hours.
03 -
Grab two forks and shred the cooked chicken right in the pot. Stir it well into the cream cheese until blended nicely.
04 -
Mix in the bacon crumbles and around 1½ cups of the shredded cheddar. Keep stirring until it's all mixed together.
05 -
Add the leftover cheese on top. You can either let the cheese melt under the lid for 10 minutes or mix it all in right away.
06 -
Spoon onto buns to make sandwiches, over rice, or just enjoy as is. Add a little green onion or extra bacon on top if you'd like.
# Notes:
01 -
You can pair this meal with lots of sides - try mashed potatoes, tortillas, sweet potato mash, lettuce wraps, or cauliflower rice.
02 -
Save leftovers for later! Pop them in the fridge for up to 2-3 days or freeze in a sealed container for 2-3 months.