Crock Pot Ranch Chicken Sandwiches
Shredded slow cooker chicken in a creamy ranch sauce, served on soft buns.
Equipment
- Slow cooker
- Two forks
- Mixing bowl
Ingredients
Main Ingredients
- 24 oz boneless skinless chicken breasts about 4 breasts, thawed
- 1 packet ranch seasoning mix about 1 oz
- ½ cup ranch dressing
- ¼ cup low sodium chicken broth
- 1 tbsp olive oil
- 6 sandwich buns split and toasted
Instructions
Cooking
- Load. Lay the thawed chicken breasts in the slow cooker.
- Sauce. Whisk the seasoning mix, ranch dressing, broth, and olive oil, then pour it over the chicken.
- Cook. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken reaches 165 degrees F.
- Shred. Shred the chicken with two forks and stir it into the sauce.
- Serve. Spoon onto toasted buns with lettuce, tomato, or cheese.
Notes
Substitutions: Use boneless skinless chicken thighs for richer meat.
Tips: Cook only thawed chicken and shred it straight in the sauce.
Storage: Refrigerate for 3 to 4 days or freeze the chicken and sauce for up to 3 months.
Nutrition does not include the optional lettuce, tomato, or cheese.