Slow Cooker Chicken Bacon Ranch Sandwiches
This delicious recipe for Slow Cooker Chicken Bacon Ranch Sandwiches features tender, shredded chicken cooked in a flavorful ranch sauce and combined with crispy bacon. Served on toasted buns, it's perfect for a casual dinner or game day!
Equipment
- 1 slow cooker
- 1 large mixing bowl
- 1 measuring cups and spoons
- 2 forks for shredding chicken
- 1 tongs or spatula
- 1 toaster or grill for toasting buns
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet (1 oz) ranch seasoning mix Feel free to adjust the amount to suit your taste.
- 1 cup chicken broth
- 1 cup cream cheese (8 oz)
- 1 cup cooked bacon, chopped (about 8 slices)
- 1 cup shredded cheddar cheese
- 6 sandwich rolls or buns Toast until golden brown.
- fresh parsley, chopped garnish Optional.
Instructions
- Place the boneless, skinless chicken breasts in the slow cooker.
- In a mixing bowl, combine the ranch seasoning mix and chicken broth. Pour the mixture over the chicken.
- Top the chicken with cream cheese and chopped bacon.
- Cover the slow cooker and cook on low for about 6 hours, or until the chicken is fully cooked and easily shreds with a fork.
- After cooking, shred the chicken using forks and mix it well with the sauce. Stir in shredded cheddar cheese until melted and incorporated.
- Meanwhile, toast the sandwich rolls or buns in a toaster or on a grill until golden brown.
- Spoon the chicken mixture onto the toasted rolls and garnish with chopped parsley if desired. Serve immediately.
Notes
Feel free to adjust the amount of ranch seasoning to suit your taste.
You can add additional toppings such as sliced tomatoes, lettuce, or pickles if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove before serving.