Slow Cooker Chicken Bacon Ranch Sandwiches (Crack Chicken)

Slow Cooker Chicken Bacon Ranch Sandwiches, also sometimes referred to as “crack chicken” are made with bacon, cream cheese, chicken, cheddar cheese and ranch seasonings and they’re a family favorite!

We love using our slow cooker during the fall and winter months because the food that it makes is always so comforting, like our favorite Ultimate Slow Cooker Pot Roast and Slow Cooker Brown Sugar Garlic Chicken which are family favorites.

Slow Cooker Crack Chicken Sandwiches
Slow Cooker Chicken Bacon Ranch Sandwiches

Crack Chicken may not be a term of endearment I’d use for this chicken but it is widely known by the name so we should at least mention it. Let’s refer to it here on out though at Chicken Bacon Ranch Sandwiches, which I don’t know about you but that makes my mouth water.

The process of making this recipe is pretty hands off and fairly similar to the one used in making Buffalo Chicken Dip. The chicken and cream cheese and cheese and seasonings are all added to the slow cooker ahead of time. The only thing you have to add to your sandwich separately is the extra cheddar if you’d like it and the crumbled bacon.

Side Note: I know we’d love a dump and go crockpot crack chicken recipe but there’s no version of this that tastes good where you add the bacon to the crockpot. Just either buy crumbles or know you’re going to cook it off before making the sandwiches for the best flavors.

Slow Cooker Crack Chicken

We love slow cooker sandwiches on the site, I’m sure you’ve probably seen them. Here’s some of our favorites!

HOW DO YOU MAKE PULLED chicken SANDWICHES IN THE SLOW COOKER? HERE ARE SOME GREAT TIPS!

  • Use skinless meat: Use skinless and boneless meat so you don’t have a lot of extra fat in the recipe.
  • Season well: Since you’re adding all the seasonings in here and liquid will be a part of the results you want to season really well. in this case your packet of seasoning does the job for you but in other recipes make sure to season aggressively.
  • Thicken your sauce in the slow cooker: If you’re adding sauce to your sandwiches, warmed sauce is infinitely more delicious that cold bottled sauce and the meat will stay moist in the slow cooker with the added sauce. In this case the sauce the sauce comes with the recipe, but in general be sure to manage your liquids in the slow cooker.

Crockpot Crack Chicken

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Slow Cooker Chicken Bacon Ranch Sandwiches

Slow Cooker Chicken Bacon Ranch Sandwiches, also sometimes referred to as "crack chicken" are made with bacon, cream cheese, chicken, cheddar cheese and ranch seasonings and they're a family favorite!
Yield 8 sandwiches
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Sandwich
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3 chicken breasts boneless skinless
  • 16 ounces cream cheese 2 boxes
  • 1 packet ranch seasoning
  • 1 cup cheddar cheese
  • 1 teaspoon garlic powder
  • 8 slices bacon crumbled
  • 8 slices cheddar cheese
  • 8 hoagie rolls

Instructions

  • Add the chicken, cream cheese, ranch seasoning, cheddar cheese and garlic powder to a slow cooker and cook on low for 7-8 hours or on high for 3-4 hours.
  • Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon.

Nutrition

Calories: 508kcal | Carbohydrates: 3g | Protein: 33g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 163mg | Sodium: 846mg | Potassium: 533mg | Sugar: 1g | Vitamin A: 935IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 1mg
Keyword: bacon, cheese, chicken, Slow Cooker Chicken Bacon Ranch Sandwiches

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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Comments

  1. I have been absent for a while, but now I remember why I used to love this web site. Thank you, I will try and check back more often. How frequently you update your web site?

  2. My picky 3 year old loves it!
    After Reading the comments and I chose to only do one package of cream cheese I’m glad I did . I feel like if I did two it would have overpowered everything else. And I also added half a cup of vegetable stock and cooked on high for four hours. it seemed a little watery till I shredded the chicken and mixed it all back in and then I ended up needing a couple splashes of milk to loosen it back up to the perfect consistency . I topped it with bacon on a hoagie roll and it was amazing! Toddler approved!

  3. This failed MISERABLY. I followed the recipe exactly, came home, timer was done, went to shred the chicken and opened it to a horrible dry mess. Cream cheese never melted, looks like tofu, chicken breast so dry I wouldn’t feed it to any living thing. Was in slow cooker on high for 3 hours and warm for 30 minutes. So disappointing as I’ve made crack chicken from other recipes before

    1. Hi! I am so sorry you didn’t enjoy it, that is VERY odd that in that amount of time the cream cheese didn’t melt.

  4. I made this for dinner tonight and it was not a hit unfortunately. I think maybe too much cream cheese for my taste. It resembled a dip instead!

    1. My family prefers it with one 8 oz cream cheese. I just stir in a little whipped cream cheese at the end if I think it needs more but usually one 8 oz block is good for us.

    1. It automatically calculates with the ingredient list. I’m sure you could find an online calculator to help figure it out with any substitutions. Good luck!

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