As my kids are getting older and becoming more involved in school and after-school activities, my schedule is becoming tighter and tighter. We are always busy! So, I am relying on my trusty Crock-Pot to help me get a tasty dinner on the table more than ever. I thought I would share one of my favorite recipes for an easy and delicious dinner using the slow cooker: Cheesy Ranch Chicken Sandwiches.
Chicken sandwiches and I have become pretty good friends over the years. This was especially true when I discovered that you could make just about any kind of shredded chicken sandwich using a slow cooker… BBQ pulled chicken sandwiches, pesto chicken sandwiches, and now these delicious cheesy ranch chicken sandwiches! Nothing could be easier than slow-cooking the chicken all day and then shredding it right before dinner. Throw in a quick side like salad, chips, or fruit, and you have dinner in no time.
This particular recipe is my version of a bacon ranch chicken sandwich. It feels like there are a million versions of this kind of sandwich out there, but I can honestly say that my recipe turns out amazing every time.
The chicken cooks for 6 to 8 hours on low, along with some cream cheese, shredded cheese, and spices. The ranch seasoning is the key here. After shredding the cooked chicken, you simply spoon the flavorful chicken onto a bun or roll – I love to use steak rolls or even sub rolls – and enjoy. For additional flavor, top the chicken mixture with hot and crispy bacon (I use pre-cooked bacon that can be heated in the microwave to make the recipe even easier). This recipe is adult and kid-approved, and the leftovers are fantastic too!
I hope you find this recipe as delicious as my family does! Enjoy!
Cheesy Ranch Chicken Sandwiches
Ingredients
- 2-3 chicken breasts
- ¼ cup water
- 8 oz cream cheese
- 2 tbsp ranch seasoning
- ½ tsp garlic powder
- 2 cups grated medium or sharp cheddar cheese, divided
- 8-10 slices bacon, cooked and crumbled
- 8 sandwich rolls, such as sliced steak rolls
Instructions
- Spray the inside of the slow cooker with nonstick spray (you may also want to line it with a slow cooker liner first for easier cleanup).
- Place the chicken breasts in the prepared slow cooker.
- Add the water, cream cheese, ranch seasoning, and garlic powder to the chicken in the slow cooker.
- Evenly spread 1½ cups of the shredded cheese to the top of everything else in the slow cooker. Reserve the remaining cheese for later.
- Secure the lid and set the slow cooker to cook on low for 6 to 8 hours.
- After 6 to 8 hours, carefully remove the chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker. Mix it in with the cream cheese and seasonings left in the slow cooker. Mix well enough that no lumps of cream cheese remain.
- Add the remaining ½ cup of shredded cheese to the chicken mixture and stir until well combined.
- Scoop the chicken mixture into the sliced sandwich rolls and add crumbled bacon as desired. Enjoy!
