Slow Cooker Chicken Bacon Ranch Sandwiches (Crack Chicken)

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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 SandwichesSlow 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

4.88 from 41 votes
  • Yield: 8 sandwiches
  • Prep Time: 5 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 5 minutes
  • Course: Sandwich
  • Cuisine: American
  • Author: Sabrina Snyder
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!

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

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. 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.

  2. Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon.

Nutrition Information

Yield: 8 sandwiches, Amount per serving: 508 calories, Calories: 508g, Carbohydrates: 3g, Protein: 33g, Fat: 39g, Saturated Fat: 18g, Cholesterol: 163mg, Sodium: 846mg, Potassium: 533mg, Sugar: 1g, Vitamin A: 935g, Vitamin C: 1g, Calcium: 164g, Iron: 1g

All images and text © for Dinner, then Dessert.

Keywords: bacon, cheese, chicken, Slow Cooker Chicken Bacon Ranch Sandwiches
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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.

See more posts by Sabrina

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.

Categories:

Chicken Recipes Main Dishes Meat & Seafood Pork Recipes Sandwiches Slow Cooker

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Comments

  1. I made this with chicken breasts and actually left them whole. I used the sauce over top as an entrée and not as a sandwich. This was delicious! No changes for me! I just omitted the shredding and the roll. Breasts were totally tender and juicy! Thanks so much for sharing!

  2. This recipe sounds amazing! Do you know if there’s room in the crockpot to double the recipe? I have a large family to feed!

    1. I think as long as your slow cooker is at least a 6 qt you should be fine. You just don’t want it too overcrowded. You need room left for it to cook thoroughly. Good luck!

  3. Sorry, I’m still confused about the cream cheese. 16 oz total or 32 oz total? I bought 16 and am ready to load the slow cooker but now I’m confused after reading all the reviews and don’t want to waste all my ingredients if I need to buy another 16 oz. Thanks for anyone’s help. Sounds yummy.

    1. So sorry for the confusion, I know it’s been a little all over the place!

      You are using 2 8oz boxes of cream cheese, for a total of 16 oz.

      Hope this turned out okay!

      1. Thank you for the clarification! I’ll be making it tomorrow and will let you know how it turns out. Looking forward to it!

  4. This was absolutely DELICIOUS!! I made mine with boneless, skinless chick thighs. Cooked in crockpot for 4.5 hrs on low and then I added REAL bacon. Gotta do that! So stir it up and the chicken will fall apart on its own. It would be great with rice. This is rich but very good!! We ate it as it was with rice and a veggie on the side! Thank you for this and it will be on our rotation! Oh, btw…I think it would be great as sliders or as a chip dip kind of thing.

  5. C’mon guys, this was so easy to make I can’t see how it didn’t turn out for some people. Just follow Sabrina’s instructions which is to add everything to the slow cooker except the bacon and cheese slices. Of course you have to shred the chicken in the end to serve, do you need to be told to do that??
    That being said, I found this recipe to be too rich for my palate although I’m sure others would love it. I had to serve it with dill pickle slices to cut the richness.
    Sabrina, thank you for your simple to prepare delicious recipes. I’ve made your rosemary chicken countless times and your chicken marsala is the bomb!

  6. At what point do you shred the chicken? How often do you stir the ingredients – is it just when everything is melted at the beginning? Thanks

  7. Pretty good! Made it last night and it turned out delicuious! The recipe didn’t say to shred the chicken but I assumed it to be the case and was perfect. My only addition was sliced green onions. I had a bunch left over from another recipe so I threw them in and it blended well!!

  8. this is so good! it lives up to its name! thank you for sharing it. the only thing i did different was use only half a pack of ranch because i cant stand much salt. I put it on onion rolls. perfect

  9. Thank you for the recipe. My family enjoyed it. I did freeze some of it, would you please tell me how do I thaw it. Also can this dish be warmed up. Please let me know. Thank you!!

    1. I would place it in the refigerator overnight to thaw. To warm back up, place it either in the microwave or on the stove top with a bit of water to help keep it moist. So glad you enjoyed it.

  10. I work long shifts , which means I would have to leave this in there for abt 11hrs. do you think this would be okay? What if I used half frozen chicken to make sure it doesn’t dry out?

    1. You don’t want to start with frozen because it’ll release too much liquid during the cooking process making it soupy. As far as being in the slow cooker for longer, as long as yours has a warm setting that it automatically switches to, you should be ok. Good luck!