You’ll be addicted to Crack Chicken faster than you can say bacon, ranch, and cheese! This creamy dish can morph to sandwiches, dips, pasta, or even soup.
Servings 16 people
- 2 Pounds Chicken Breasts Boneless and Skinless
- 2 8 Ounce Blocks Cream Cheese, Cut into Cubes
- 2 1 Ounce Packets Dry Ranch Dressing Mix
- 8 Ounces Bacon Cooked and Crumbled
- 6 High Quality Rolls
- 6 Slices Extra Sharp Cheddar Cheese
- 1 Red Onion Thinly Sliced
- Prepared Barbecue Sauce
Pat the chicken breasts dry with paper towel. Place them in the crockpot. Top evenly with cream cheese cubes then sprinkle the dry ranch evenly over the top. Cook on low for 6-8 hours or on high for 4 hours. Chicken is ready when it can easily be shredded with a fork.
When chicken is cooked, shred it. Add cooked bacon. Give the mixture a stir to evenly combine everything.
Spoon one portion of the chicken mixture on half of a good quality roll, top with cheese and set under the broiler just until cheese has melted.
Spread BBQ sauce on the second half of the bun and top with a thin slice of red onion. Serve.
Serving: 1/16 of the recipe (without rolls) | Calories: 265kcal | Carbohydrates: 4g | Protein: 18g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 81mg | Sodium: 769mg | Potassium: 290mg | Fiber: 0g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 1.2mg | Calcium: 482mg | Iron: 0.4mg