Chicken Bacon Ranch Crockpot Sandwiches
These chicken bacon ranch crockpot sandwiches combine shredded ranch chicken with crispy bacon and melted cheese on a toasted bun. The slow cooker makes the chicken tender and seasoned, and you only have to shred and assemble. They are easy for a family dinner or a game day tray.
Chicken Bacon Ranch Crockpot Sandwiches
Course: Main CourseDifficulty: Easy8
servings15
minutes6
hoursChicken breasts cook with ranch seasoning and a little broth until tender, then get shredded with cream cheese. Pile onto toasted buns with bacon and cheese.
Ingredients
2 lb boneless skinless chicken breasts
1 packet (1 oz) ranch seasoning mix
1/2 cup low-sodium chicken broth
1 tbsp unsalted butter
4 oz cream cheese, cubed
1/4 cup ranch dressing, plus more for serving
8 slices bacon, cooked crisp and crumbled
1 1/2 cups shredded cheddar cheese
8 sandwich buns, split and toasted
Lettuce, tomato and sliced red onion, for serving
1/2 tsp garlic powder
1/2 tsp black pepper
Directions
- Place the chicken breasts in a single layer in a 6-quart slow cooker.
- Sprinkle the ranch seasoning, garlic powder and pepper over the chicken.
- Pour the broth around the chicken and dot with butter.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165°F.
- Cook the bacon in a skillet or in a 400°F oven for 15 to 20 minutes until crisp. Drain and crumble.
- Add the cream cheese to the cooker and shred the chicken right in the pot with two forks.
- Stir in the ranch dressing until the cream cheese melts into a creamy sauce.
- Cover and warm on LOW for 15 minutes. Stir in half of the bacon and half of the cheese.
- Toast the buns under the broiler until golden.
- Pile the chicken onto the buns, top with remaining bacon and cheese, and add lettuce, tomato and onion.
Notes
- Add a splash of broth if the filling gets thick. Use pepper jack for heat. Refrigerate the filling for 4 days. Freeze for 3 months. Reheat on the stove and add the cheese and bacon fresh.
Why this filling stays juicy and creamy
Chicken breasts can dry out in a slow cooker, but ranch seasoning and a little broth keep them moist. The key is to cook only until they hit temperature, then shred right in the pot so the meat soaks up the cooking liquid.
Cream cheese stirred in at the end turns the liquid into a thick, tangy sauce that coats every shred. It stays creamy on WARM for hours, which makes this ideal for a party where people eat at different times. Everything except the bacon and the buns happens in one pot. That makes it a good choice for a busy weekday when you need dinner to be ready as soon as you walk in.
Ingredient notes
Chicken breasts: Use breasts of similar size so they cook evenly. Thighs also work and give a richer flavor.
Ranch seasoning mix: A packet of dry ranch seasoning gives instant herbs and garlic. Check the salt level in your broth, since the mix is already salty.
Cream cheese: Cube it so it melts fast. Use full-fat for the creamiest sauce.
Bacon: Thick-cut bacon stays crisp. Cook it separately and add it at the end, because it turns soft if cooked in the pot.
Buns: Choose sturdy rolls like brioche or ciabatta that can hold a heavy filling. Ranch dressing: A small amount at the end adds creaminess and tang. Use your favorite brand, and thin with milk if it is too thick.
Tips for sandwiches that hold together
Add bacon at the end: The most common mistake is putting bacon in the cooker. It turns rubbery and loses its smoky crunch. Crisp it in a pan and fold it in just before serving.
Do not overcook the chicken: Breasts turn stringy after 5 hours on LOW. Check with a thermometer at 4 hours.
Toast the buns: A quick run under the broiler gives them a firm surface so the creamy filling does not make them soggy. If you are feeding a crowd, double the chicken in a larger cooker and keep it on WARM. Stir every 30 minutes so the sauce stays smooth.
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Swaps and variations
For a lighter version, use Greek yogurt in place of the cream cheese and light ranch dressing. For heat, add pepper jack and a few drops of hot sauce. For a low-carb plate, serve the filling in lettuce wraps or over baked potatoes.
Using bottled ranch dressing instead of the dry packet at the start does not work well. It breaks in the heat and leaves an oily layer, so add dressing only at the end. For a buffalo twist, stir two tablespoons of hot sauce into the chicken before shredding. For a Southwest flavor, swap the cheddar for pepper jack and add a spoonful of taco seasoning.
What to serve with the sandwiches
Serve with potato chips, a crisp slaw or oven fries. For game day, keep the cooker on WARM and set out buns, toppings and extra ranch so guests can build their own. Pickles and cherry tomatoes add a fresh note.
Storing and reheating
Cool the filling and store in an airtight container in the fridge for up to 4 days. Keep buns and fresh toppings separate.
Reheat in a saucepan over low heat with a splash of broth, stirring until creamy. Freeze the filling for up to 3 months, then thaw in the fridge overnight and add fresh bacon and cheese after reheating.
Chicken Bacon Ranch Crockpot Sandwiches at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 12, led by boneless skinless chicken breasts, packet (1 oz) ranch seasoning mix, low-sodium chicken broth, unsalted butter
Tips for Chicken Bacon Ranch Crockpot Sandwiches
Add a splash of broth if the filling gets thick. Use pepper jack for heat. Refrigerate the filling for 4 days. Freeze for 3 months. Reheat on the stove and add the cheese and bacon fresh.
Chicken Bacon Ranch Crockpot Sandwiches FAQ
How long does Chicken Bacon Ranch Crockpot Sandwiches take?
Chicken Bacon Ranch Crockpot Sandwiches takes 6 hours of cooking after 15 minutes of prep.
How many people does Chicken Bacon Ranch Crockpot Sandwiches serve?
This recipe makes 8 servings.
What do I need to make Chicken Bacon Ranch Crockpot Sandwiches?
12 ingredients, led by boneless skinless chicken breasts, packet (1 oz) ranch seasoning mix, low-sodium chicken broth, unsalted butter. Amounts are in the recipe card above.
