Ranch Chicken Sandwich (Print Version)
# Ingredients:
01 -
16 ounces cream cheese, cut into cubes
02 -
1 ounce packet of ranch seasoning
03 -
1 cup cooked bacon pieces
04 -
2 cups grated cheddar cheese
05 -
2 pounds chicken breasts, boneless and skinless (usually 3-4 pieces)
# Instructions:
01 -
Lightly coat your slow cooker with non-stick spray. Lay in the chicken breasts, sprinkle them with ranch seasoning, and scatter the cream cheese cubes over the chicken.
02 -
Put the lid on tightly and let it cook for about 5½ hours on LOW heat (or go for 3 hours on HIGH heat). Don't peek while it's cooking!
03 -
Using two forks, shred the chicken directly in the slow cooker. Mix the shredded chicken with the creamy mixture until everything blends together.
04 -
Fold in the bacon crumbles and about 1½ cups of cheddar cheese. Stir until everything is well combined.
05 -
Scatter the remaining cheese on top. You can either let it melt with the lid on for 10 minutes or mix it all in right away before serving.
06 -
Enjoy warm as is, or dish it out on buns, over rice, or any way you prefer. Add a little extra bacon or green onion garnish if you're feeling fancy!
# Notes:
01 -
This can be served in lots of ways—try it in a tortilla, mashed potato bowls, lettuce cups, or even over roasted sweet potatoes or cauliflower rice!
02 -
Save leftovers in the fridge for up to 2-3 days or freeze them in a sealed container for about 2-3 months.