Slow Cooker Chicken Bacon Ranch Sandwiches

Ingredients

• 2 pounds boneless, skinless chicken breasts, 900g
• 1 packet ranch seasoning mix, 1 oz
• 8 ounces cream cheese, softened, 225g
• ½ cup chicken broth, 120ml
• 8 slices cooked bacon, crumbled
• 1 ½ cups shredded cheddar cheese, 170g
• 8 sandwich rolls or hamburger buns
• 2 tablespoons chopped fresh parsley, for garnish, optional

1. Place the chicken breasts in the bottom of the slow cooker.

2. Sprinkle the ranch seasoning mix over the chicken and add the softened cream cheese.

3. Pour the chicken broth over the mixture.

1. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shredded.

1. Use two forks to shred the chicken directly in the slow cooker.

2. Stir well to combine the shredded chicken with the creamy ranch sauce.

1. Sprinkle the crumbled bacon and shredded cheddar cheese over the shredded chicken.

2. Cover and cook for an additional 10-15 minutes, or until the cheese is melted.

1. Spoon the chicken mixture onto the sandwich rolls or hamburger buns.

2. Garnish with chopped parsley, if desired.

1. Serve warm with a side of chips, fries, or a green salad.