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5-INGREDIENT CRACK CHICKEN SANDWICH RECIPE

Ines Kitchen
Creamy ranch shredded chicken with bacon and cheddar makes an easy, satisfying sandwich filling with just five ingredients.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Dinner
Cuisine American
Servings 8
Calories 360 kcal

Equipment

  • Slow cooker (4 to 6-quart)
  • Mixing spoon
  • Two forks (for shredding)

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 1-ounce packet ranch seasoning mix
  • 8 ounces cream cheese softened slightly (optional, but helps it melt faster)
  • 1½ cups shredded cheddar cheese
  • 8 slices bacon cooked crisp and crumbled
  • For serving optional: toasted buns, lettuce, tomato, pickles, sliced onion, jalapeños

Instructions
 

  • Lightly spray the slow cooker with nonstick spray, if desired.
  • Place the chicken breasts in the bottom of the slow cooker in an even layer.
  • Sprinkle the ranch seasoning mix evenly over the chicken.
  • Place the cream cheese on top of the chicken (whole or cut into chunks).
  • Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and shreds easily.
  • Shred the chicken with two forks (right in the slow cooker, or remove to a plate and return it).
  • Stir until the cream cheese is fully melted and the mixture is creamy.
  • Stir in the cheddar cheese and crumbled bacon. Cover for 5 to 10 minutes, until the cheese melts.
  • Spoon onto toasted buns and add your favorite toppings.

Notes

Toasting the buns keeps them from getting soggy and adds a little crunch.
If the mixture is too thick after reheating, stir in a splash of warm water or milk.
For sliders, use small buns and serve straight from the slow cooker on WARM.

Nutrition

Calories: 360kcalCarbohydrates: 3gProtein: 32gFat: 24gSaturated Fat: 12gCholesterol: 112mgSodium: 780mgSugar: 1g