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Slow cooker crack chicken sandwiches

Slow Cooker Crack Chicken Sandwiches

This recipe combines juicy shredded chicken, cream cheese, ranch seasoning, crispy bacon, and melted cheddar, all slow-cooked to perfection. Scoop it onto a soft sandwich bun, and you’ve got a meal that’s warm, hearty, and unbelievably satisfying.
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Prep Time 10 minutes
Cook Time 6 hours
Cook Time On High Heat 3 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 430 kcal

Equipment

  • Slow Cooker (Crockpot)
  • Mixing spoon or silicone spatula
  • Two Forks or Meat Shredder Claws
  • Skillet (optional)
  • Toaster or Grill Pan (optional)

Ingredients
  

For the Chicken Filling:

  • 2 lbs boneless skinless chicken breasts
  • 1 packet 1 oz ranch seasoning mix
  • 2 8 oz blocks cream cheese, softened
  • 1 ½ cups shredded cheddar cheese
  • 6 slices bacon cooked and crumbled
  • ¼ cup chicken broth optional, for moisture

For Serving:

  • 6 –8 sandwich buns brioche, hamburger buns, or your favorite
  • Optional toppings: extra cheddar cheese chopped green onions, pickles

Instructions
 

Step 1: Prep the Slow Cooker

  • Place the chicken breasts in the bottom of your slow cooker in a single layer.
  • Sprinkle the ranch seasoning evenly over the chicken.
  • Cut the cream cheese into large chunks and scatter it on top.
  • Pro Tip: No need to mix anything at this point—the ingredients will melt and combine during cooking.

Step 2: Slow Cook the Chicken

  • Cover the slow cooker with the lid and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
  • If your slow cooker tends to dry out meats, add ¼ cup of chicken broth at the beginning for extra moisture.

Step 3: Cook and Crumble the Bacon (while chicken cooks)

  • Cook the bacon in a skillet over medium heat until crispy.
  • Transfer to a paper towel–lined plate and let it cool before crumbling it into small pieces.
  • Set aside for later.
  • Pro Tip: For quicker cleanup, bake the bacon in the oven at 400°F for 15–20 minutes on a foil-lined sheet pan.

Step 4: Shred the Chicken

  • Once the chicken is done, use two forks (or shredder claws) to shred it directly in the slow cooker.
  • Stir gently to combine the shredded chicken with the melted cream cheese and ranch seasoning.
  • Pro Tip: If the cream cheese hasn’t fully melted, stir vigorously—it will blend smoothly as you mix.

Step 5: Add Cheese and Bacon

  • Sprinkle in the shredded cheddar cheese and crumbled bacon.
  • Stir everything together until the cheese is melted and the mixture is creamy and well combined.
  • Let it sit for about 5–10 minutes on the warm setting to thicken slightly before serving.

Step 6: Toast and Assemble Sandwiches

  • Toast your sandwich buns lightly in a toaster, skillet, or under a broiler—this adds structure and flavor.
  • Scoop a generous amount of crack chicken onto each bun.
  • Add extra cheese, green onions, or pickles if you like, then top with the other half of the bun.
  • Pro Tip: Toasting the buns keeps them from getting soggy and gives a delicious contrast to the creamy filling.

Notes

Nutritional Value (per serving):

  • Calories: ~430 kcal
  • Protein: ~28g
  • Fat: ~30g
  • Carbohydrates: ~5g (without bun)
  • Fiber: 0g
  • Sugar: ~2g
  • Sodium: ~650mg
 
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Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.
Keyword chicken sandwiches, slow cooker crack chicken sandwiches