Description
These Crock Pot Ranch Chicken Sandwiches are a simple and delicious comfort food, perfect for busy weeknights or casual gatherings. Made with tender, shredded chicken infused with ranch seasoning and creamy cheese, this recipe is sure to become a family favorite. Serve it on toasted buns for a satisfying meal!
Ingredients
Units
Scale
- 2 lbs (about 4 medium) boneless, skinless chicken breasts
- 1 packet (1 oz) ranch seasoning mix
- 1 block (8 oz) cream cheese, softened
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 1 cup shredded cheddar cheese
- 6–8 sandwich buns or rolls
- Optional toppings: lettuce, tomato, pickles, or crispy bacon
Instructions
- Place the chicken breasts in the bottom of a slow cooker. Pour the chicken broth over the chicken.
- Sprinkle the ranch seasoning mix evenly over the chicken.
- Add the block of cream cheese on top of the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Shred the chicken directly in the slow cooker using two forks. Mix everything together until well combined.
- Stir in the shredded cheddar cheese and Parmesan cheese (if using). Let it cook for an additional 5-10 minutes until the cheese melts.
- Serve the chicken mixture on toasted buns. Add your favorite toppings, if desired.
Notes
- For a little heat, mix in 1/4 teaspoon of cayenne pepper or a splash of hot sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- This recipe can also be made with chicken thighs for a juicier texture.