There are some dinners that everyone gets excited about, and these Crockpot Ranch Chicken Sandwiches are always one of them in my house. The chicken cooks low and slow in a creamy homemade ranch sauce made with buttermilk, cream cheese, and a simple blend of herbs and spices. Once it’s piled onto a soft kaiser roll with crispy beef bacon and a scoop of crunchy broccoli slaw, it turns into one delicious sandwich that’s hard to resist.
If you are anything like me, there comes a point during the fall when you’ve had your fill of beef stews and hearty chilis. They are wonderful, but sometimes it’s nice to make something that feels just as comforting without being another bowl of soup. This recipe is a nice change of pace. It uses a few everyday ingredients to create a creamy chicken filling that’s full of fresh ranch flavor.
The best part is that the slow cooker does almost all of the work. While the chicken cooks, you can spend time with your family, catch up on chores, or simply enjoy a quiet afternoon. When dinner is ready, all that’s left is shredding the chicken, stirring it back into the creamy sauce, and building the sandwiches.
Makes: 6 sandwiches
Ingredients
For the Ranch Seasoning
- 4 teaspoons dried parsley
- 2 teaspoons dried onion flakes
- 1½ teaspoons dried dill
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon dried chives
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
For the Chicken Sandwiches
- ½ cup buttermilk, divided
- 1½ pounds boneless, skinless chicken breasts
- 6 ounces cream cheese, cubed
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- ¼ teaspoon granulated sugar
- 3 cups broccoli slaw (about 6 ounces)
- 1 medium jalapeño, seeded and minced (optional)
- 12 slices cooked beef bacon
- 6 kaiser rolls
Instructions
Step 1
Stir all of the ranch seasoning ingredients together in a small bowl until everything is well combined.
Step 2
Pour ¼ cup of the buttermilk into a 6-quart or larger slow cooker. Sprinkle in 1 tablespoon of the ranch seasoning.
Season both sides of the chicken breasts with another tablespoon of the ranch seasoning. Place the chicken into the slow cooker, turning it to coat with the buttermilk mixture, and arrange it in a single layer. Scatter the cubes of cream cheese around the chicken.
Cover and cook on LOW for 2 to 3 hours or HIGH for 1 to 2 hours. The chicken is fully cooked when an instant-read thermometer inserted into the thickest part of the chicken reaches 165°F.
Step 3
While the chicken is cooking, whisk together the remaining ¼ cup buttermilk, olive oil, apple cider vinegar, granulated sugar, and the remaining ranch seasoning in a large bowl.
Add the broccoli slaw and toss until it is evenly coated. Refrigerate until you’re ready to serve.
Step 4
Turn off the slow cooker and transfer the chicken to a cutting board.
Shred the chicken using two forks.
Whisk the sauce remaining in the slow cooker until it becomes smooth. Return the shredded chicken to the slow cooker along with the minced jalapeño, if using. Toss everything together until the chicken is completely coated in the creamy ranch sauce.
Step 5
Divide the chicken mixture evenly among the kaiser rolls.
Top each sandwich with two slices of crispy beef bacon and a generous pile of broccoli slaw.
Serve while warm.
Some Tips
Using a slow cooker helps the chicken stay moist while it slowly soaks up all the flavors from the homemade ranch seasoning. The cream cheese melts into the buttermilk to make a smooth, creamy sauce that coats every piece of shredded chicken.
One thing to remember is that this recipe isn’t meant to cook all day. Boneless, skinless chicken breasts cook fairly quickly, and leaving them in the slow cooker for too long can make them tough, dry, and mealy.
If you’d like to get ahead, this recipe is easy to prepare in advance. Put everything into the slow cooker while you’re cleaning up after dinner, then shred the chicken before heading to bed. The next day, simply warm the chicken gently on the stovetop and pile it high on a chewy kaiser roll with crispy beef bacon and a handful of broccoli slaw.
Freezing and Storage
Make Ahead
The ranch seasoning mix can be made up to 3 months in advance and stored at room temperature in an airtight container.
The chicken can be cooked and shredded up to 2 days ahead of time. Store it in the creamy ranch sauce in the refrigerator and gently warm it on the stovetop before serving.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition Information
Per Serving (based on 12 servings)
- Calories: 276
- Fat: 13.5 g (20.7%)
- Saturated Fat: 4.8 g (23.8%)
- Carbohydrates: 17.7 g (5.9%)
- Fiber: 1.1 g (4.6%)
- Sugars: 1.8 g
- Protein: 20.2 g (40.4%)
- Sodium: 435.4 mg (18.1%)
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.