Delicious Chicken Bacon Ranch Sandwiches

Category: Quick Bites for Every Gathering

Toss chicken, ranch mix, stock, and cream cheese in slow cooker. Cook until soft, shred, add bacon and cheese, melt everything together. Serve on buns.
Clare Greco
Updated on Mon, 16 Jun 2025 19:03:42 GMT
Cheesy Chicken Bacon Ranch Sandwich Save
Cheesy Chicken Bacon Ranch Sandwich | homebitesbyana.com

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.

Cheesy Bacon Chicken Buns

Pulled chicken in creamy ranch sauce, crispy bacon, gooey cheese, all on soft buns. This slow cooker meal is super easy and family-approved.

Prep Time
10 min
Cooking Time
360 min
Total Time
370 min
By: Ana


Skill Level: Easy

Cuisine: American

Yields: 8 Servings (8 sandwiches)

Dietary Preferences: ~

Ingredients

→ Main Ingredients

01 8 sandwich rolls or burger buns
02 2 tablespoons chopped fresh parsley (optional, for topping)
03 8 oz (225g) softened cream cheese
04 1 1/2 cups (170g) shredded cheddar cheese
05 2 pounds (900g) boneless, skinless chicken breasts
06 1/2 cup (120ml) chicken stock
07 8 strips of cooked, crumbled bacon
08 1 oz (1 packet) ranch seasoning mix

Steps

Step 01

In your slow cooker, lay the chicken breasts flat. Toss on the ranch mix and drop in the cream cheese. Pour the chicken stock over everything.

Step 02

With the lid on, let it cook gently at LOW for 6-7 hours, or speed it up on HIGH for 3-4 hours. The chicken should be soft enough to shred easily.

Step 03

Grab two forks and pull the chicken apart right in the slow cooker. Stir the meat into the creamy sauce till it’s well blended.

Step 04

Add the bacon crumbles and shredded cheddar on top of the chicken. Cover again and let it all melt for 10-15 minutes.

Step 05

Scoop some of the chicken mix onto your sandwich rolls or buns. Sprinkle parsley on top if you like.

Step 06

Enjoy warm with fries, chips, or a simple salad on the side.

Notes

  1. Crank up the heat: Add drops of hot sauce or chopped jalapeños for a spicy twist.
  2. Lighten it up: Swap in low-fat cream cheese and cheddar.
  3. Storage tip: Keep leftovers in a tightly sealed container in the fridge for no more than 3 days. Warm up on the stove or in the microwave.
  4. Switch it up: This chicken mix also works great over baked potatoes, rice, or pasta.

Required Equipment

  • Crockpot or slow cooker
  • A couple of forks for shredding the meat
  • Spoons and cups for measuring ingredients
  • A spoon for stirring
  • A knife to chop up the parsley if you’re using it

Allergen Information

Review each ingredient for potential allergens and consult a healthcare professional if needed.
  • Includes dairy products such as cream cheese and cheddar cheese.
  • Contains gluten from the rolls or buns unless using gluten-free options.

Nutrition Facts (Per Serving)

These details are for informational purposes only and don’t replace medical advice.
  • Calories: 410
  • Fat: 22 g
  • Carbs: 28 g
  • Protein: 30 g