Description
Chicken breasts cook in a slow cooker with cream cheese and ranch seasoning before being shredded and mixed with bacon.
Ingredients
Scale
- 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