Slow Cooker Chicken Bacon Ranch Sandwiches
Slow Cooker Chicken Bacon Ranch Sandwiches are a delicious, easy-to-make meal featuring tender shredded chicken infused with creamy ranch seasoning and topped with crispy bacon and melty cheese. Perfect for a satisfying weeknight dinner or game-day spread!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 sandwiches 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts
- 1 packet (1 oz) ranch seasoning mix
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120ml) chicken broth
- 8 slices cooked bacon, crumbled
- 1 1/2 cups (170g) shredded cheddar cheese
- 8 sandwich rolls or hamburger buns
- 2 tbsp chopped fresh parsley (for garnish, optional)
Instructions
-
Prepare the Chicken:
- Place the chicken breasts in the bottom of the slow cooker.
- Sprinkle the ranch seasoning mix over the chicken and add the softened cream cheese.
- Pour the chicken broth over the mixture.
-
Cook the Chicken:
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shredded.
-
Shred the Chicken:
- Use two forks to shred the chicken directly in the slow cooker.
- Stir well to combine the shredded chicken with the creamy ranch sauce.
-
Add Bacon and Cheese:
- Sprinkle the crumbled bacon and shredded cheddar cheese over the shredded chicken.
- Cover and cook for an additional 10-15 minutes, or until the cheese is melted.
-
Assemble the Sandwiches:
- Spoon the chicken mixture onto the sandwich rolls or hamburger buns.
- Garnish with chopped parsley, if desired.
-
Serve:
- Serve warm with a side of chips, fries, or a green salad.
Notes
- Add spice: Mix in a few dashes of hot sauce or chopped jalapeños for a spicy kick.
- Make it lighter: Use reduced-fat cream cheese and cheese.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.