Easy Crockpot Crack Chicken Sandwiches
A creamy and flavorful sandwich filling made with tender chicken, cream cheese, and ranch seasoning cooked to perfection in a slow cooker.
- Prep Time: 10 minutes
- Cook Time: 420 minutes
- Total Time: 430 minutes
- Yield: 6 servings
- Category: Sandwiches
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
- 1.5 lbs boneless chicken breast
- 8 oz cream cheese
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning
- 1 tsp garlic powder
- 1/4 cup chicken broth or water
- 6+ slices of cooked bacon, chopped
- 6 hoagie rolls
- Chopped lettuce for topping
- Ranch dressing for topping
Instructions
- Grease your slow cooker with a light coat of cooking spray for easy cleanup.
- Add the chicken, cream cheese, shredded cheddar cheese, ranch seasoning, garlic powder, and chicken broth to the slow cooker.
- Cover and cook on LOW for 5-7 hours or HIGH for 3-4 hours, until the chicken shreds easily with a fork.
- Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir to combine all ingredients thoroughly.
- Preheat your oven to 450°F (230°C). Place the hoagie rolls on a baking sheet and toast for about 3-5 minutes until they are lightly golden.
- Scoop the chicken mixture onto each toasted hoagie roll. Top generously with crispy bacon and chopped lettuce. Drizzle with ranch dressing to finish.
Notes
Boneless chicken breasts work best, but thighs can be used for a richer flavor. Use sharp cheddar for a stronger taste. Adjust bacon according to preference.