Slow Cooker Crack Chicken Sandwiches are delicious! Cream cheese, chicken, bacon and ranch dressing make for an amazing sandwich.
Now that baseball season has started and we have games 5 nights a week, sometimes 2 games a night, I need quick and easy dinners. These Slow Cooker Crack Chicken Sandwiches are the perfect solution.
Their name kind of says it all. . .these are so delicious! I knew my boys would love them because (1) they love ranch dressing and (2) they love bacon. Put the two together and it’s a winning combination if you ask them.
I love being able to throw something in my slow cooker in the morning and when dinner time rolls around, which for us during baseball season is 4:00 (I know, so early!), it’s all ready to go.
This is one of the easiest dinner ever. You literally plop all the ingredients into your slow cooker and let it work it’s magic. Once the chicken is cooked, shred it and mix it all together and add in some crispy, crumbled bacon.Print
Slow Cooker Chicken Crack Sandwiches
- Total Time: 300 minutes
- Yield: 10 to 12 servings 1x
- 2 lbs boneless chicken breasts
- 2 pkgs. (8 oz) cream cheese)
- 2 pkgs. (1 oz) dry Ranch seasoning
- 8 oz bacon (cooked crisply and crumbled)
- Grated cheddar cheese
- In a slow cooker place chicken. Sprinkle with ranch seasoning and throw in cream cheese.
- Cook on low for 6-8 hours or high for 4 hours or until chicken shreds easily.
- Remove chicken from and shred. Stir cream cheese mixture until well blended (I used a whisk to try and get it as smooth as I could). Add shredded chicken back in and stir until all chicken is well coated.
- Add in cooked, crumbled bacon.
- Serve on rolls and top with grated cheese. Place under broiler for a few minutes (without the tops of the rolls) until cheese is melted. Replace top of the roll and enjoy.
- Philly makes a Bacon Cream Cheese in the container which I used in place of one of the packages of regular cream cheese. Absolutely yummy! Not to overpowering, but adds the perfect bacon flavor.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Sandwiches/Burgers/Wraps
Recipe Source: Cookies & Cups
I linked up at Buns in My Oven
These look fabulous. This is the first year we have no baseball (sad!), but my boys are doing high school track and crew, so when they get home, they are really hungry. I am going to try these. Kudos to you for making a homemade dinner before sending your boys to baseball!
Thanks Teresa, I know I’m going to be sad when we have no more baseball. As busy as it gets, it’s so fun. If I didn’t have dinner ready before the games.
Anyone have nutrition information on this recipe
Shirley thomas says
Seriously? You eat this and worry about nutrition? This is not a diet dish! If you want to know the data, just consult the package info for each ingredient, add the numbers and divide by the estimated number of servings. You’ll come close. But I say, just enjoy it, and don’t have it often.
That wasn’t very nice. That was harsh and uncalled for. The man was only asking a question. How do you know that Bill wasn’t asking for the purposes of catering around an allergy that he or one of his loved ones may have?? Not cool…
I agree Christi. Bill, I used low fat (1/3 less; not fat free) cream cheese. I calcualted that this made approx 12 sandwiches. Each sandwich, not including the bun was approximately 316 calories, 18g fat, 27g protien, 1.3 carb. Again, that was without a bun… Enjoy! Super good and very easy!
Can I use frozen chicken?
Yes, of course. I have before.
This was fantastic! Yet another of your recipes my guys have demanded I add to the rotation 🙂 … I love how quick and easy it comes together and whammo dinner is done – it doesn’t get much better than that – Thanks so much!
Thanks Cat! These sandwiches are honestly one of our favorites. If you like jalapeno, you need to try the jalapeno version of these I also have on my site, seriously amazing and not too hot. Thanks for letting me know you guys loved these. It’s great to hear from you. Take care.