Slow Cooker Chicken Bacon (Print Version)
# Ingredients:
01 -
900g boneless, skinless chicken breasts
02 -
1 oz ranch seasoning mix
03 -
225g cream cheese, softened
04 -
120ml chicken broth
05 -
8 slices cooked bacon, crumbled
06 -
170g shredded cheddar cheese
07 -
8 sandwich rolls or hamburger buns
08 -
2 tablespoons chopped fresh parsley (optional)
# Instructions:
01 -
Place the chicken breasts in the bottom of the slow cooker. Sprinkle the ranch seasoning mix over the chicken and add the softened cream cheese. Pour the chicken broth over the mixture.
02 -
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shredded.
03 -
Use two forks to shred the chicken directly in the slow cooker. Stir well to combine the shredded chicken with the creamy ranch sauce.
04 -
Sprinkle the crumbled bacon and shredded cheddar cheese over the shredded chicken. Cover and cook for an additional 10-15 minutes, or until the cheese is melted.
05 -
Spoon the chicken mixture onto the sandwich rolls or hamburger buns. Garnish with chopped parsley, if desired.
06 -
Serve warm with a side of chips, fries, or a green salad.
# Notes:
01 -
Add spice by mixing in a few dashes of hot sauce or chopped jalapeños for a spicy kick.
02 -
Make it lighter by using reduced-fat cream cheese and cheese.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.