This Crock Pot Ranch Chicken Sandwich is a creamy, flavorful, and effortless meal perfect for busy days. Slow-cooked ranch-seasoned chicken, cream cheese, cheddar, and crispy turkey bacon create a rich and satisfying filling. Serve it on toasted buns with fresh toppings for a delicious and comforting sandwich.
Ingredients
For the Ranch Chicken:
- 2 lbs boneless, skinless chicken breasts (about 4 large)
- 1 packet (1 oz) ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for a smoky touch)
- 8 oz (1 block) cream cheese, softened
- ½ cup sour cream (optional, for extra creaminess)
- ½ cup chicken broth (keeps the chicken moist)
- ½ cup shredded cheddar cheese (optional, for added richness)
- 6 slices cooked crispy turkey bacon, crumbled
- 1 tablespoon butter (for extra richness)
For the Sandwich Assembly:
- 6 sandwich buns (brioche, hamburger, or hoagie rolls work best)
- 1 cup shredded lettuce
- 1 large tomato, sliced
- ¼ cup sliced pickles (optional)
- ¼ cup sliced red onions (optional)
- ¼ cup ranch dressing (for extra flavor)
Step-by-Step Instructions
Step 1: Prepare the Crock Pot
- Place the chicken breasts in the crock pot.
- Sprinkle the ranch seasoning, garlic powder, onion powder, black pepper, and smoked paprika over the chicken.
- Pour in the chicken broth to keep the chicken moist during cooking.
- Cut the cream cheese into chunks and place it on top of the chicken.
Step 2: Slow Cook the Chicken
- Cover the crock pot with the lid.
- Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreds.
- Once cooked, use two forks to shred the chicken directly in the crock pot.
Step 3: Add Final Ingredients
- Stir in sour cream (if using), shredded cheddar cheese, and butter until smooth and creamy.
- Add crumbled turkey bacon for a smoky crunch.
Step 4: Toast the Buns
- Lightly butter the sandwich buns and toast them in a skillet over medium heat for 1-2 minutes, until golden brown.
Step 5: Assemble the Sandwich
- Spoon a generous amount of the creamy ranch chicken mixture onto the bottom half of each toasted bun.
- Top with shredded lettuce, tomato slices, red onions, and pickles as desired.
- Drizzle with extra ranch dressing for even more flavor.
- Place the top bun on and serve warm.
Serving Suggestions
- Serve with crispy fries, coleslaw, or potato chips for a classic meal.
- Pair with a fresh side salad to balance the richness.
- Enjoy with sweet potato fries or roasted vegetables for a wholesome option.
Recipe Variations
- Spicy Version: Add ½ teaspoon cayenne pepper or a few dashes of hot sauce to the chicken mixture.
- BBQ Ranch Chicken: Mix in ¼ cup barbecue sauce for a smoky-sweet flavor.
- Buffalo Ranch Chicken: Add ¼ cup buffalo sauce for a tangy, spicy twist.
- Low-Carb Option: Serve the creamy chicken in lettuce wraps or over cauliflower rice instead of sandwich buns.
Storage & Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze the shredded ranch chicken in a sealed freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a microwave for 1-2 minutes or in a skillet over medium heat until heated through. Add a splash of broth if needed to maintain creaminess.
Nutritional Information (Per Serving)
- Calories: ~450 kcal
- Protein: ~38g
- Carbohydrates: ~35g (varies based on bun choice)
- Fat: ~20g
- Sodium: ~800mg (depending on ranch mix and cheese)
This Crock Pot Ranch Chicken Sandwich is an easy, creamy, and satisfying meal that everyone will love. Whether for a weeknight dinner, a game-day spread, or meal prep, it’s a flavorful and comforting option that’s simple to make!
