Description
These Slow Cooker Chicken Bacon Ranch Sandwiches are creamy, cheesy, and loaded with savory flavor. Perfect for busy weeknights or weekend comfort food, they come together effortlessly in the slow cooker and are guaranteed to please the whole family!
Ingredients
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 (optional, for garnish)
Instructions
Add Chicken & Seasoning: Place chicken breasts into the bottom of the slow cooker. Sprinkle with ranch seasoning.
Add Cream Cheese & Broth: Add softened cream cheese and pour chicken broth over the top.
Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and shreds easily.
Shred Chicken: Shred chicken directly in the slow cooker using two forks. Stir to mix with the creamy sauce.
Add Bacon & Cheese: Top with crumbled bacon and shredded cheddar cheese. Cover and cook an additional 10–15 minutes until cheese melts.
Assemble Sandwiches: Spoon the chicken mixture onto sandwich rolls or buns. Garnish with parsley if desired.
Serve: Serve warm with chips, fries, or a fresh salad.
Notes
Time-saver: Use precooked bacon bits if you’re in a rush.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Make it low-carb: Skip the bun and serve over lettuce wraps or roasted veggies.
Cheese swap: Pepper jack adds a nice kick if you’re feeling spicy!
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Main course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 530 Kcal
- Sugar: 3 g
- Sodium: 880 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 105 mg