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Slow Cooker Chicken Bacon Ranch Sandwiches

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4.3 from 52 reviews

A comforting sandwich overflowing with shredded chicken, crispy bacon, and zesty ranch sauce, perfect for busy weeknights.

Ingredients

Scale
  • 2–3 pounds boneless, skinless chicken breasts
  • 1 ounce ranch dressing mix
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 6–8 hamburger buns or brioche buns
  • 8–12 strips bacon, cooked crispy
  • 1 cup ranch dressing
  • 2 tablespoons sour cream
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lemon juice
  • 2 cups shredded lettuce
  • 2 large tomatoes, sliced
  • 1/2 red onion, thinly sliced
  • Pickle slices (optional)
  • Cheese slices (optional)

Instructions

  1. Prepare the Chicken: Place the chicken breasts in a slow cooker and sprinkle the ranch dressing mix, garlic powder, onion powder, and black pepper over the top. Pour in the chicken broth.
  2. Slow Cook Until Tender: Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  3. Shred the Chicken: Remove the chicken from the slow cooker and use two forks to shred it into bite-sized pieces.
  4. Mix the Juices: Return the shredded chicken back to the slow cooker, blending it with the cooking juices.
  5. Whip Up the Ranch Sauce: In a bowl, combine ranch dressing, sour cream, parsley, garlic powder, and lemon juice.
  6. Toast the Buns (Optional): Toast the buns until golden brown for extra crunch.
  7. Assemble the Sandwiches: Spoon shredded chicken onto each bun, top with crispy bacon and ranch sauce.
  8. Add the Fresh Toppings: Complete the sandwiches with lettuce, tomato, and red onion. Optionally add pickles or cheese.

Notes

Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Store chicken and toppings separately from buns to avoid sogginess.

Nutrition

Find it online: https://pennykitchenz.com/slow-cooker-chicken-bacon-ranch-sandwiches/

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