- Ingredients:
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix (1 oz)
- 8 slices cooked bacon, crumbled
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup chicken broth
- 1 cup shredded cheddar cheese
- 6 sandwich rolls or buns
- Optional toppings: lettuce, tomatoes, pickles, or onions
Directions:
- Place the chicken breasts in the slow cooker. Sprinkle the ranch seasoning mix evenly over the chicken.
- In a small bowl, whisk together the cream cheese, sour cream, and chicken broth until smooth. Pour the mixture over the chicken.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Once the chicken is cooked, shred it using two forks, then stir in the crumbled bacon and shredded cheddar cheese. Cover and let the cheese melt for about 5-10 minutes.
- Toast the sandwich rolls or buns if desired.
- Scoop the creamy chicken bacon ranch mixture onto each roll and top with optional lettuce, tomatoes, or pickles for extra crunch.
- Serve hot and enjoy!
Prep Time: 10 minutes
Cooking Time: 6 hours (low setting)
Total Time: 6 hours 10 minutes
Kcal: 550 kcal per serving
Servings: 6 servings
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