Description

This easy slow cooker recipe brings together tender shredded chicken, crispy turkey bacon, and creamy ranch dressing in a hearty sandwich that is perfect for family dinners or casual gatherings. The slow cooker does all the work, making this a hands-off recipe ideal for busy days. The recipe is versatile and can be customized to suit different tastes and dietary preferences. Whether you’re craving a classic sandwich or looking for a low-carb or gluten-free option, these sandwiches offer something for everyone.

Ingredients

Scale

1–2 lbs boneless skinless chicken breasts
16 ounces cream cheese, cubed
2 tablespoons ranch seasoning mix (or 1 packet)
2 cups cheddar cheese, shredded
12 slices bacon, cooked and chopped
4 scallions, chopped
Buns for serving

Instructions

Prepare the Slow Cooker: Place chicken breasts in the basin of a 6-quart slow cooker.
Season: Sprinkle the ranch seasoning over the chicken. Add cubed cream cheese on top.
Cook: Cover and cook on LOW for 6 hours or HIGH for 4 hours.
Shred and Mix: Once the chicken is cooked through, stir to distribute the cream cheese sauce evenly, then shred the chicken with two forks. Stir in the bacon, scallions, and 1 ½ cups of cheddar cheese.
Melt Cheese: Sprinkle the remaining cheddar cheese over the top, cover, and allow to melt for about 10 minutes.
Serve: Pile the creamy chicken mixture onto buns and enjoy.

Notes

Cheese Option: For a melt-in-your-mouth texture, add cheese to the shredded chicken mixture or melt it directly onto the sandwich during toasting.
Moisture Tip: If the chicken starts drying out in the slow cooker, add more chicken broth or a small amount of ranch toward the end of cooking.
Make-Ahead: The shredded chicken mixture can be made ahead and stored in the fridge for up to 3 days. Reheat gently and assemble sandwiches fresh.
Low Carb Version: Use lettuce wraps instead of buns for a low-carb/keto-friendly option.