Slow Cooker Chicken Bacon Ranch (Print Version)
Tender shredded chicken with ranch, bacon, and cheese fills these soft sandwiches—perfect for any easy meal.
# Ingredients:
→ Meats
01 -
900g boneless, skinless chicken breasts
→ Seasonings
02 -
28g ranch seasoning mix
03 -
120ml chicken broth
→ Dairy
04 -
225g cream cheese, softened
05 -
170g shredded cheddar cheese
→ Vegetables
06 -
2 tablespoons chopped fresh parsley (optional, for garnish)
→ Other
07 -
8 slices cooked bacon, crumbled
08 -
8 sandwich rolls or hamburger buns
# Steps to Follow:
01 -
Arrange chicken breasts in the base of the slow cooker. Sprinkle ranch seasoning evenly over the chicken and add the softened cream cheese. Pour the chicken broth around the sides.
02 -
Cover and set to LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender and shreds easily.
03 -
Using two forks, shred the chicken directly in the slow cooker and thoroughly mix to incorporate with the creamy ranch sauce.
04 -
Scatter crumbled bacon and shredded cheddar cheese over the chicken mixture. Replace the lid and cook for an additional 10–15 minutes until the cheese has melted.
05 -
Spoon a generous portion of the warm chicken mixture onto each sandwich roll or bun. Garnish with fresh parsley if desired.
06 -
Serve immediately with a side of your choice such as chips, fries, or a fresh green salad.
# Additional Notes:
01 -
Add chopped jalapeños or a few dashes of hot sauce for a spicy kick.
02 -
Make a lighter version by substituting reduced-fat cream cheese and cheddar.
03 -
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop.