Crack Chicken Sandwiches
Easy crack chicken sandwiches are a lifesaver for busy weeknight dinners when you need something hearty and quick. Using rotisserie chicken speeds up the process, allowing the cheddar and cream cheese mixture to melt perfectly in the oven. This simple recipe delivers all the classic flavors of chicken bacon ranch in a convenient handheld format.
Ingredients
- 2 lb 900 g boneless, skinless chicken breasts or thighs
- 8 oz 225 g cream cheese, softened
- 1 oz 28 g ranch seasoning mix (or 2–3 tablespoons homemade)
- 1 ½ cups 150 g shredded sharp cheddar
- 6 –8 slices bacon cooked crisp and crumbled
Chicken broth:
Slow cooker: ¼ cup (60 ml)
Instant Pot: ½ cup (120 ml)
Stovetop: ½ cup (120 ml)
- Buns for serving 6–8, toasted
Optional toppings: pickles, green onions, jalapeños, lettuce, red onion, hot sauce
Instructions
Slow Cooker
- Add chicken, ranch seasoning, and ¼ cup broth. Cook HIGH 3–4 hrs or LOW 6–7 hrs.
- Shred chicken. Reduce liquid if needed.
- Stir in cream cheese until smooth. Add chicken back.
- Stir in cheddar until melted; fold in bacon. Rest 5–10 min.
- Serve on toasted buns with toppings.
Instant Pot
- Add ½ cup broth, chicken, and ranch seasoning. Cook HIGH pressure 15 min.
- Natural release 10 min; shred chicken.
- Reduce liquid on Sauté if needed. Stir in cream cheese, then cheddar, then bacon.
- Serve on toasted buns.
Stovetop
- Simmer seasoned chicken in ½ cup broth (covered) until tender, 15–20 min. Shred.
- Lower heat; stir in cream cheese, then cheddar. Fold in bacon.
- Serve on toasted buns.