Creamed chicken sandwiches rely on the slow cooker to do the heavy lifting. Boneless chicken breasts simmer for hours with a block of cream cheese and a packet of dry ranch seasoning. The meat becomes tender enough to shred with two forks directly in the pot.
Jump to:
Once the chicken is shredded, you stir the melted cream cheese into the meat to create a thick sauce. Adding shredded cheddar, crispy bacon, and sliced green onions at the end gives the filling plenty of flavor and texture. Scoop the warm mixture over soft buns for a filling meal.
Why You'll Love This Recipe
- The chicken and cream cheese cook together in one pot to minimize cleanup
- Shredding the chicken in the slow cooker helps it absorb the melted cream cheese and ranch flavors
- Stirring the cheddar and bacon in at the very end keeps the cheese from separating and the bacon from getting too soft
Essential Ingredients
- Chicken breasts: You can use boneless skinless chicken thighs if you prefer dark meat.
- Ranch dressing mix: Look for the dry seasoning packets usually found near the bottled salad dressings.
- Cream cheese: Full fat block cream cheese melts better than the spreadable kind in a tub.
- Bacon: Cook the bacon until crisp so it holds its texture when mixed into the warm chicken.
- Cheddar cheese: Grating a block of cheese by hand helps it melt smoothly into the warm filling.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Cook the chicken: Place the raw chicken breasts in the bottom of your slow cooker. Sprinkle the dry ranch seasoning over the meat and set the block of cream cheese on top. Cover and let it cook on low for several hours.
Shred the meat: Once the chicken reaches a safe internal temperature of 165°F (74°C), take the lid off. Use two forks to pull the chicken apart into shreds. Stir everything well so the softened cream cheese coats the meat.
Add the mix-ins: Fold the shredded cheddar cheese, crumbled bacon, and sliced green onions into the warm chicken mixture. Stir until the cheddar melts. Scoop the filling onto buns to serve.
You Must Know
- Always check that poultry reaches an internal temperature of 165°F (74°C) for food safety
- If the cream cheese looks clumpy after shredding, keep stirring
- The residual heat will help it smooth out
- You can cook this on the high setting for 3 to 4 hours if you are short on time
- Toast the buns lightly in a skillet to keep them from getting soggy under the warm filling
Serving Ideas
Serve these sandwiches with a crisp green salad, potato chips, or a side of roasted vegetables. Pickles on the side help cut through the rich cream cheese sauce.
Storing & Reheating
Store leftover creamed chicken in an airtight container in the refrigerator for up to 3 days. Freeze the filling for up to 2 months. Thaw overnight in the fridge and reheat in a saucepan over medium-low heat until it reaches 165°F (74°C).
FAQ
Can I use frozen chicken breasts?
It is safer to thaw the chicken completely before using the slow cooker. Cooking frozen chicken in a slow cooker can leave the meat in the danger zone for too long.
What other breads work for this recipe?
You can serve the chicken mixture on croissants, slider buns, or wrapped in a flour tortilla.
Can I make this on the stovetop?
Yes. Simmer the chicken in a little broth until cooked through, shred it, and then stir in the cream cheese and remaining ingredients over low heat.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Creamed Chicken Sandwiches
- Total Time: 370 minutes
- Yield: 6 servings 1x
Description
Chicken breasts cook in a slow cooker with cream cheese and ranch seasoning before being shredded and mixed with bacon.
Ingredients
- 2 pounds (900 g) boneless skinless chicken breasts
- 1 packet (1 ounce or 28 g) ranch dressing mix
- 1 block (8 ounces or 225 g) cream cheese
- 1 cup (115 g) shredded cheddar cheese
- 3/4 cup (110 g) cooked and crumbled bacon
- 4 green onions, sliced
- 6 sandwich buns
Instructions
- Place the chicken breasts in an even layer in the bottom of a slow cooker.
- Sprinkle the ranch dressing mix evenly over the chicken.
- Place the block of cream cheese directly on top of the seasoned chicken.
- Cover the slow cooker and cook on low for 6 to 7 hours.
- Check that the thickest part of the chicken registers 165°F (74°C) with a meat thermometer.
- Remove the lid and use two forks to shred the chicken inside the slow cooker.
- Stir the shredded chicken and the warm cream cheese together until fully combined.
- Add the shredded cheddar cheese, crumbled bacon, and sliced green onions to the pot.
- Stir until the cheddar melts, then serve the warm mixture on buns.
Notes
- Always check that poultry reaches an internal temperature of 165°F (74°C) for food safety.
- If the cream cheese looks clumpy after shredding, keep stirring. The residual heat will help it smooth out.
- You can cook this on the high setting for 3 to 4 hours if you are short on time.
- Toast the buns lightly in a skillet to keep them from getting soggy under the warm filling.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
