Description
These Crock Pot Ranch Chicken Sandwiches are a deliciously easy slow-cooked meal featuring tender shredded chicken breasts infused with ranch seasoning. Perfect for busy days, this recipe combines creamy ranch dressing and chicken broth to create juicy, flavorful chicken that’s served on sandwich buns with your favorite toppings.
Ingredients
Scale
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix (approx. 1 oz)
- 1/2 cup ranch dressing
- 1/4 cup chicken broth
- 1 tablespoon olive oil
For Assembly
- 6 sandwich buns
- Optional toppings: shredded lettuce, sliced tomato, cheese, pickles
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts into the crock pot in a single layer. Drizzle the olive oil evenly over the chicken, then sprinkle the ranch seasoning mix over the breasts to coat them well.
- Add liquids: Pour the ranch dressing and chicken broth over the chicken, ensuring the sauce covers as much of the meat as possible to infuse flavor and moisture.
- Cook the chicken: Cover the crock pot with the lid and cook on low heat for 6 to 7 hours, or until the chicken breasts are very tender and can be shredded easily.
- Shred and mix: Using two forks, shred the chicken directly in the crock pot. Stir the shredded chicken thoroughly to coat it evenly in the ranch sauce mixture, enhancing its flavor.
- Assemble sandwiches: Spoon the shredded ranch chicken onto the sandwich buns. Add optional toppings like shredded lettuce, sliced tomato, cheese, or pickles as desired. Serve the sandwiches warm and enjoy!
Notes
- Make sure to cook the chicken on low to ensure tenderness and optimum shredding texture.
- You can substitute ranch dressing with a homemade ranch sauce if preferred.
- Adding toppings like cheese or pickles creates extra flavor and texture variety.
- Leftover chicken can be refrigerated for up to 3 days and reheated for quick meals.
- Consider using whole wheat buns for a healthier option.
