Crock Pot Ranch Chicken Sandwiches (Print Version)
# Ingredients:
01 -
2 pounds boneless skinless chicken breasts (3-4 breasts depending on size)
02 -
1 ounce packet ranch seasoning mix
03 -
16 ounces cream cheese, cubed
04 -
1 cup bacon crumbles
05 -
2 cups shredded cheddar cheese
# Instructions:
01 -
Spray the bottom of the slow cooker with non-stick cooking spray. Add chicken breasts, sprinkle with ranch seasoning mix, then place cubed cream cheese on top.
02 -
Cover with lid and cook on LOW for 5½ hours without opening (alternatively, cook on HIGH for 3 hours).
03 -
Shred the chicken with two forks directly in the slow cooker and mix thoroughly with the softened cream cheese.
04 -
Stir in bacon crumbles and about 1½ cups of the shredded cheddar cheese until well combined.
05 -
Top with remaining cheese. Either cover for 10 minutes to melt before serving or mix all cheese in completely.
06 -
Serve on buns as sandwiches, over rice, or enjoy on its own. Garnish with green onions or extra bacon crumbles if desired.
# Notes:
01 -
This versatile dish can be served with various sides - try over tortillas, in lettuce wraps, with mashed potatoes, cauliflower rice, or sweet potatoes.
02 -
Leftovers can be stored in the refrigerator for 2-3 days or in an airtight container in the freezer for 2-3 months.