Cheesy Ranch Chicken

Name: Cheesy Ranch Chicken
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 1¼ lb Chicken Breast; 2 tbsp Ranch Seasoning; ¼ cup Chicken Broth; 4 oz Cream Cheese; 4 slices Bacon; 3½ oz Cheddar Cheese; 4 Burger Buns; ½ Lettuce; 1 Tomato

By Eatpace

Slow cooker shredded chicken is mixed with ranch seasoning, cream cheese, cheddar, and bacon, then piled onto buns. The chicken cooks unattended while you get on with your day.

Total: 210 min; 15 prep · 195 cook
Serves: 4; Scale it below
Calories: 657; kcal per serving
Protein: 51g; per serving

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Shredded ranch chicken with cheddar and bacon on buns with lettuce and tomato.

210 min

Ingredients

9 ingredients

4 servings

1¼ lb Chicken Breast (Boneless and skinless)
2 tbsp Ranch Seasoning (Dry ranch seasoning mix)
¼ cup Chicken Broth (Low-sodium)
4 oz Cream Cheese, cut into cubes
4 slices Bacon
3½ oz Cheddar Cheese, shredded
4 Burger Buns, split
½ Lettuce (4 leaves)
1 Tomato, sliced

Contains dairy, eggs and gluten. Always check labels.

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Nutrition per serving

Estimated

657 kcal

Protein: 51 g
Carbs: 32 g
Fat: 35 g
Fiber: 2 g

By EatpaceHow we write and check our recipes

Method

6 steps 15 min prep · 195 min cook

Prep

Step 1. Place Chicken Breast in a slow cooker. Sprinkle over Ranch Seasoning, pour in Chicken Broth, and scatter Cream Cheese on top.
Step 2. Cover and cook on low until the chicken is cooked through and shreds easily, about 3 hours.
Step 3. Meanwhile, near the end of cooking, cook Bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels and crumble.
Step 4. Transfer the chicken to a plate and shred with two forks. Stir the cream cheese and cooking juices in the slow cooker until smooth, then return the chicken.

Cook

Step 5. Stir in Cheddar Cheese and the cooked bacon. Cover and cook on low until the cheese melts, about 10 minutes.

Finish & serve

Step 6. Fill Burger Buns with Lettuce, Tomato, and the chicken mixture. Spoon any remaining sauce over the chicken.

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Tips

Good to know

Check the chicken with an instant-read thermometer; it should reach 165°F in the thickest part.

Leftovers

Refrigerate the chicken mixture separately from the buns for up to 3 days, then reheat until steaming.

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