
Recipe FAQs
- → Is it okay to use frozen chicken?
- Frozen chicken works, but it’s not the safest route. If using, tack on 1-2 more hours of cook time and ensure the chicken is fully cooked at 165°F (74°C) before shredding.
- → How do I make this gluten-free?
- Check your ranch mix for hidden gluten (many are safe, but check the label). Then pile the chicken onto gluten-free buns or enjoy it over rice, potatoes, or gluten-free pasta.
- → What sides go with these sandwiches?
- Try them with fries, slaw, chips, or a green salad. Sweet potato fries, pasta salad, or a side of steamed veggies also pair nicely.
- → Can this be done in an Instant Pot instead?
- Yes! Add everything but bacon, cheese, and buns to the pot. Pressure cook for 15 minutes on high, let it release naturally for 10 minutes, then shred the chicken. Stir in bacon and cheese, and use sauté to melt the cheese.
- → What's an easy way to cook bacon?
- Bake it! Place bacon on foil-lined baking sheets and pop it in a 400°F (200°C) oven for 15-20 minutes. Or microwave slices between paper towels for 4-6 minutes.
- → Is the leftover chicken freeze-friendly?
- Absolutely. Pack the chicken into airtight containers or bags and freeze for up to 3 months. Thaw overnight in the fridge and warm it up on the stove or in the microwave. If it feels dry, add a splash of broth.