Slow Cooker Chicken Bacon Ranch Sandwiches
Tender shredded chicken slow-cooked with ranch seasoning, bacon, and cream cheese creates the ultimate sandwich filling. Piled onto toasted rolls and topped with cheddar and fresh parsley, these sandwiches are a comfort food dream with minimal effort.
Ingredients
- 2½ pounds boneless skinless chicken breasts
- 1 packet ranch seasoning mix
- 1¼ cups chicken broth
- 7 strips cooked bacon crumbled
- 1¼ cups cream cheese softened
- 1¼ cups shredded cheddar cheese
- 6 to 8 sandwich rolls or hoagie buns
- Fresh parsley chopped (for garnish)
Instructions
- Place chicken in the slow cooker. Sprinkle with ranch seasoning and pour in chicken broth.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until cooked through.
- Shred chicken and return it to the slow cooker.
- Add cream cheese and crumbled bacon. Stir and cook on LOW for 30 more minutes.
- Toast sandwich rolls if desired. Spoon chicken mixture onto buns.
- Top with shredded cheddar cheese and garnish with parsley. Serve warm.
- See full steps with tips & photos → https://mischacrossing.com/slow-cooker-chicken-bacon-ranch-sandwiches/
Notes
- Use pre-cooked or microwave bacon for extra convenience.
- Try it on slider buns, brioche rolls, or even in wraps.
- Add sliced pickles or red onion for extra texture.