Description
This recipe creates ultra-creamy, savory shredded chicken using a slow cooker. It features ranch seasoning, cream cheese, and cheddar, served on toasted brioche buns with crispy turkey bacon. It is a simple, warm meal ideal for busy winter nights.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 16 ounces (2 blocks) cream cheese, softened
- 1 packet (1 ounce) dry ranch seasoning mix
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 8 slices turkey bacon
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup green onions, thinly sliced
- 6 brioche buns, toasted
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker. Sprinkle the garlic powder and black pepper evenly over the chicken.
- Cut the softened cream cheese into cubes and scatter them over the chicken. Sprinkle the dry ranch seasoning packet over the top.
- Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the turkey bacon. Bake for 15 to 18 minutes until crisp. Cool and crumble the bacon.
- Verify chicken internal temperature reaches 165°F (74°C). Remove the chicken and shred it with two forks.
- Whisk the remaining sauce in the slow cooker until smooth, then return the shredded chicken to the pot.
- Stir in the shredded cheddar cheese and half of the crumbled turkey bacon until the cheese melts completely.
- Scoop the creamy chicken onto toasted brioche buns. Top with the remaining turkey bacon and sliced green onions before serving.
Notes
- Do not add water or broth to the slow cooker; the natural juices create the correct sauce consistency.
- Save half of the crumbled turkey bacon to top the sandwiches for maximum crunch.
- For fine texture, you can use a hand mixer on low speed in the slow cooker to shred the chicken after cooking.
- Butter the cut sides of the buns and toast them in a skillet to help prevent sogginess.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze cooled mixture for up to 2 months; thaw overnight in the refrigerator before reheating gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American