Creamy Shredded Chicken Sandwiches (Printable Format)
Tender shredded chicken in a creamy ranch sauce, topped with crispy bacon and melted cheese on soft buns - an easy slow cooker meal the whole family will love.
# What You'll Gather:
→ Main Ingredients
01 -
2 lbs (900g) boneless, skinless chicken breasts
02 -
1 packet (1 oz) ranch seasoning mix
03 -
8 oz (225g) cream cheese, softened
04 -
1/2 cup (120ml) chicken broth
05 -
8 slices cooked bacon, crumbled
06 -
1 1/2 cups (170g) shredded cheddar cheese
07 -
8 sandwich rolls or hamburger buns
08 -
2 tbsp chopped fresh parsley (for garnish, optional)
# Step-by-Step Instructions:
01 -
Place the chicken breasts in the bottom of the slow cooker. Sprinkle the ranch seasoning mix over the chicken and add the softened cream cheese. Pour the chicken broth over the mixture.
02 -
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shredded.
03 -
Use two forks to shred the chicken directly in the slow cooker. Stir well to combine the shredded chicken with the creamy ranch sauce.
04 -
Sprinkle the crumbled bacon and shredded cheddar cheese over the shredded chicken. Cover and cook for an additional 10-15 minutes, or until the cheese is melted.
05 -
Spoon the chicken mixture onto the sandwich rolls or hamburger buns. Garnish with chopped parsley, if desired.
06 -
Serve warm with a side of chips, fries, or a green salad.
# Important Tips:
01 -
Add spice: Mix in a few dashes of hot sauce or chopped jalapeños for a spicy kick.
02 -
Make it lighter: Use reduced-fat cream cheese and cheese.
03 -
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
04 -
You can also serve this chicken mixture over rice, pasta, or baked potatoes for a different meal option.