Ranch Chicken Sandwiches (Print Version)
# Ingredients:
01 -
3-4 boneless, skinless chicken breasts (roughly 2 lbs total)
02 -
1 cup of bacon pieces
03 -
16 oz of cream cheese, chopped into cubes
04 -
2 cups of shredded cheddar cheese, divided
05 -
1 packet (1 oz) of ranch seasoning powder
# Instructions:
01 -
Coat the slow cooker's base with non-stick spray. Lay the chicken breasts in first. Sprinkle the ranch mix over them, then scatter the cream cheese cubes on top.
02 -
Close the lid and let it cook undisturbed on LOW for about 5 1/2 hours, or switch to HIGH for approximately 3 hours.
03 -
Use a couple of forks to pull apart the chicken while it's still inside the cooker, mixing it into the melted cream cheese.
04 -
Blend in the bacon pieces and 1 1/2 cups of the cheddar until everything is nicely combined.
05 -
Sprinkle the rest of the cheese on top. Cover and wait 10 minutes for it to melt, or mix the cheese in entirely before serving.
06 -
Serve it as sandwiches on buns, with rice, or enjoy it alone. Add extra bacon bits or chopped green onions on top as a garnish, if you'd like.
# Notes:
01 -
Serve it in various ways: it’s great over lettuce wraps, tortillas, mashed or sweet potatoes, or cauliflower rice.
02 -
Store any leftovers in the fridge for 2-3 days, or pop them into the freezer in a sealed container for up to 2-3 months.