Slow Cooker Chicken Bacon Ranch Sandwiches (AKA Crack Chicken)

Instructions:

1. Layer the Base:
   Place the chicken breasts in the bottom of a slow cooker. Sprinkle the ranch seasoning mix evenly over the top.
2. Add Creaminess:
   Top the chicken with the cubed cream cheese, spreading them out over the meat.
3. Cook:
   Cover and cook on low for 6–8 hours or on high for 4 hours, until the chicken is very tender and shreds easily.
4. Shred & Mix:
   Using two forks, shred the chicken directly in the slow cooker. Stir everything together until the cream cheese is fully incorporated into the shredded chicken.
5. Add Cheese & Bacon:
   Stir in the shredded cheddar cheese and crumbled bacon. Let it cook for another 5–10 minutes to melt the cheese completely and blend the flavors.
6. Assemble Sandwiches:
   Scoop the hot, creamy chicken mixture onto your sandwich buns or rolls.
7. Garnish & Serve:
   Sprinkle with chopped green onions if desired and serve warm.

Variations:

• Swap cheddar for pepper jack for a spicier kick.
• Add a handful of sautéed onions or cooked mushrooms for extra depth.
• Serve open-faced on toasted sourdough and broil with extra cheese for a melty twist.

Tips:

• Toasting the buns adds great texture and keeps them from getting soggy.
• Double the batch and freeze leftovers—this filling reheats beautifully.
• Use rotisserie chicken and reduce cooking time if you’re short on time.

These sandwiches are creamy, flavorful, and practically effortless—perfect for feeding a hungry crowd or just making your weeknight feel a little more indulgent.