Chicken Bacon Ranch Sloppy Joes

4 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Chicken Bacon Ranch Sloppy Joes made with a creamy mozzarella ranch sauce, bacon and melted cheddar cheese in just 30 minutes.

We’re enjoying the heck out of the Sloppy Joe Series including last week’s BBQ Sausage Sloppy Joes, the classic Ultimate Sloppy Joes and our favorite Philly Cheese Steak Sloppy Joes.

Chicken Bacon Ranch Sloppy Joes Chicken Bacon Ranch Sloppy Joes

Welcome back to our favorite day of the week! The new Sloppy Joes recipe of the week! This version is a classic crazy popular flavor, chicken bacon ranch!

This is our third week in the series and so far we’ve had one beef recipe, one sausage recipe and today we’re making a chicken sloppy joe recipe.

One of my favorite things about sloppy joes are how easy they are to make. One dirty skillet and dinner it ready. You can add in as much or as little filling as you’d like.

In case you’re looking to make your own ranch seasoning, I have you covered.

PLUS leftovers are delicious. And did I mention kids love this recipe?

Classic sloppy joes are made with beef but since we started experimenting with more flavors of sloppy joes we’ve found the kids are more willing to try fun and unique flavors since they’re in sloppy joe form.

Chicken Bacon Sloppy Joes


We love serving sloppy joes with Crispy Sweet Potato FriesBeer Battered Onion RingsLoaded Garlic French Fries or your favorite roasted vegetables.


If you’re looking to meal prep the recipe cook the sauce mixture for 3-4 minutes less. The chicken mixture will be looser  but it isn’t a problem.

Store in a separate container and add chopped cheese and bacon to the top of the chicken. Microwave on half power for 2-3 minutes before adding to the toasted bun.

See how to chop the cheese in the image below. This is also how we add it when serving fresh.

When you stir the chicken just before serving only allow the cheese to cook for 10-20 seconds before scooping or the cheese will fully melt. This sandwich is even more delicious when you have the little pockets of cheddar cheese.

Ground Chicken Bacon Ranch Sandwich


  • We prefer brioche for the buttery texture, chewy center and tender crust even when toasted.
  • Regular hamburger buns are fine but will get soggy even when toasted if you don’t add a fat to create a crispier barrier.
  • We tend to avoid sliced bread because it gets soggy so quickly and isn’t able to provide a good texture to the sandwich.
  • If you want to use sliced bread make a grilled cheese using this method: Philly Cheese Steak Grilled Cheese
  • You can easily turn this into a sub sandwich, use your favorite hoagie roll, brushed with butter and toasted first.

Chicken Sloppy Joes

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Chicken Bacon Ranch Sloppy Joes

Chicken Bacon Ranch Sloppy Joes made with a creamy mozzarella ranch sauce, bacon and melted cheddar cheese in just 30 minutes.
Yield 4 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, Sandwich
Cuisine American
Author Sabrina Snyder


  • 1/2 pound bacon
  • 1 pound ground chicken
  • 1/2 yellow onion chopped
  • 1 ranch packet
  • 1 1/2 cups whole milk (2% is okay too)
  • 1 tablespoon cornstarch
  • 1 cup shredded mozzarella
  • 1 cup chopped cheddar cheese


  • Heat a large cast iron skillet on medium high heat.
  • Cook the bacon until crisp then remove the bacon to cool and drain all but two tablespoons of fat.
  • Add the chicken and onion and cook for 5-7 minutes or until cooked through.
  • Whisk the ranch packet, milk and cornstarch together and add it to the pan, cooking until slightly thickened and bubbling (about 3-4 minutes).
  • Add in the shredded mozzarella and stir to combine, chop the bacon and sprinkle it and the cheddar cheese on the mixture just before serving.


Calories: 551kcal | Carbohydrates: 8g | Protein: 36g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 166mg | Sodium: 659mg | Potassium: 866mg | Sugar: 5g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 258mg | Iron: 1.3mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Really want to try this but i am wondering what the yellow chunks are. Seems like the recipe would have yellow bell peppers and maybe corn would be a great addition. Just wondering what everyone else has added. Thank you

    1. Cheese! When you stir the chicken just before serving only allow the cheese to cook for 10-20 seconds before scooping or the cheese will fully melt. This sandwich is even more delicious when you have the little pockets of cheddar cheese.

  2. Would this recipe work well if I make it the day before serving and then the next day…heat it in a crock pot before serving?

  3. Tasted great. We decided it would make great topping for our chicken bacon ranch pizza. I will add the cheddar to the mix and put the mozzarella on before baking. Yum!

  4. Very tasty. A little ‘sloppier’ than my ‘Joes’ are, usually. Definitely a keeper. I might use self-rising flour, as opposed to corn starch, as my thickening agent, next time.

    Thanks for sharing.

  5. Loved it followed the recipe to the tee and it came out perfect, definitely will be making it again and it was so easy and quick to prepare and make… my favorite… quick easy and good meals

  6. Followed it perfectly. Came out so runny, I couldn’t fix it. So off to the dogs it went. Pizza to the rescue. Use WAY less milk.

  7. Try this recipe is actually pretty good my husband liked it I revamped that a little you can add to it if you’d like over all good recipe

  8. Although I love anything, chicken, bacon, ranch, I was hesitant. But, I said I would try 2 new recipes per week and this was one of them. My husband and I loved it and, as it’s just us, I cut it down but, fortunately, we like leftovers. I added garlic and onion powder and cayenne (in everything!) and that gave it just a little kick. Yummy yummy! Thank you!

  9. Very tasty but lost one star because it was too watery. I thought it would be more thick. I had to add extra cheese and cornstarch & it was still not as thick. However, I didn’t drain the ground chicken after I cooked it & that could’ve been the problem. The recipe didn’t say to drain it so I figured it needed that fat/juice for flavor or to thicken up with the sauce. Maybe that was the issue, next time I will drain it before adding the sauce mixture.

    1. Yes, I considered a serving to be about a quarter pound of chicken. If you made your sandwiches smaller, you’ll get more out of it. Enjoy!

  10. The first time I made these, it was for my hunting buddies in the deer woods. Everyone loved them, and I ended up emailing the recipe to several of them. I have made it several times since and the family loves them as well. The recipe is never the same, mostly I end up substituting something for whatever reason, but this is a recipe that forgives very easily. I have done it using ground chicken, ground turkey, rotisserie chicken and smoked chicken that I prepared. I have used different cheeses and added some grill spices as well and no matter how I sabotage it, it still tastes good.

    1. I love it! Thanks so much for taking the time to come back and let me know, Brian. I really appreciate the 5 star rating.

  11. This tasted so good! It turned out super runny almost chili like in consistency. Any suggestions on what might have gone wrong? Thanks!

  12. Yum! Cubed velveeta cheese instead of normal cheddar ..only needed about 1/4 cup instead of 2. Ooey gooey goodness. It was a nice change to have ? regular hamburger buns held up really well

  13. We don’t have a cast iron skillet because of our glass top stove… Any other recommendations for ways to cook it?

    1. I’ve not tested it using almond milk so I can’t really say. Almond milk has a slightly different taste but I would think it would still be ok to substitute. If you decide to try, I’d love to know how it turns out. Thanks!

  14. This recipe turned out amazing! My husband loved it! Instead of using ground chicken I used rotisserie chicken. I also added sriracha sauce to the ranch mixture and used a combination of mozzarella cheese and Taco Bell’s zesty ranch cheese! We like spice in everything lol! I served them on potato buns and it was amazing!

  15. Just made these on a cold winter’s night. My oh-so-picky seven-yr-old polished off two sandwiches. Very easy to make, and very relish. I will definitely be adding this to my repertoire of kid-approved suppers! Thanks for sharing the recipe!

  16. This looks amazing. My family is quite picky with anything ground like ground turkey and such. What are your thoughts or can I use shredded chicken instead of ground chicken?

  17. I’m not a ground chicken fan, so, what if I used cooked, shredded chicken instead? Would this work?

  18. This is a fantastic version of sloppy joes! And leftovers were even better! I made just as written but the cheddar did melt but that was fine. When we’re baling hay on our farm, I always make sloppy joes for the crew because the skillet full can wait til they are done. They were happy with this variation on Thursday—my son ate 4 sandwiches! Thank you for this one!

    1. The bacon would become chewy in the freezing process. I would recommend freezing everything else and then adding the bacon in the day you serve.

  19. Sloppy Joes are such a classic dish! Love the way you switched things up for these tasty sandwiches! Very creative!

  20. Everything about this is making me drool! That cheese, the ranch, the bacon…OMG! NEED this in my life!