If there’s one recipe that always gets devoured at my house, it’s this Slow Cooker Chicken Turkey Bacon Ranch Sandwiches recipe—also known as Crack Chicken (because, well, it’s just that addictive!). It’s creamy, cheesy, and loaded with crispy turkey bacon, making it the perfect easy meal for busy weeknights, game days, or when you just want something ultra-comforting.
The best part? It all comes together in the slow cooker with minimal effort. Just toss in the ingredients, let them cook, and a few hours later, you’ve got a rich, flavorful chicken mixture that’s perfect for piling onto soft buns. Trust me, once you try it, you’ll find yourself making it on repeat!
Why You’ll Love This Recipe
- Hands-Off Cooking: The slow cooker does all the work for you.
- Crowd-Pleaser: Creamy, cheesy, and packed with ranch and turkey bacon—what’s not to love?
- Versatile: Serve it on buns, in wraps, or even over rice.
Let’s get started!
Step 1: Prepare Your Slow Cooker
To begin, grab a 6-quart slow cooker and place your boneless, skinless chicken breasts inside. Depending on how much you’re making, you can use 1 to 2 pounds of chicken.
Tip:
If you’re in a hurry, you can use frozen chicken breasts—just add an extra hour to the cooking time!
Step 2: Season the Chicken
Now, sprinkle 2 tablespoons (or one packet) of ranch seasoning mix evenly over the chicken. This is what gives the dish that irresistible ranch flavor.
Next, cube 16 ounces of cream cheese and scatter it over the top. The cream cheese will slowly melt as the chicken cooks, creating a rich, tangy sauce that coats every bite.
Step 3: Let It Cook
Now for the easy part—cover your slow cooker and let it do its magic!
- Low Setting: 6 hours
- High Setting: 4 hours
The goal is to cook the chicken until it’s tender and easy to shred. During this time, the cream cheese will melt and combine with the ranch seasoning, making the most deliciously creamy base for your sandwiches.
Step 4: Shred and Mix
Once the chicken is fully cooked and tender, it’s time to shred it. Using two forks, shred the chicken directly in the slow cooker. It should come apart easily, soaking up all that creamy, ranch-flavored sauce.
Now, it’s time to add in even more flavor. Stir in:
- 12 slices of cooked, chopped turkey bacon – Because everything is better with turkey bacon.
- 1 ½ cups of shredded cheddar cheese – This melts right into the chicken mixture, making it even creamier.
- 4 chopped scallions – These add a mild oniony bite and a pop of color.
Mix everything well so that the cheese starts to melt, and the turkey bacon and scallions are evenly distributed.
Step 5: Melt the Cheese
To take this dish to the next level, sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the chicken mixture. Cover the slow cooker again and let it sit for about 10 minutes, or until the cheese is melted and gooey.
At this point, your kitchen will smell absolutely incredible, and you’ll be tempted to dig in right away—but we’re almost there!
Step 6: Serve and Enjoy
Now comes the best part—serving up your Slow Cooker Chicken turkey Bacon Ranch Sandwiches! Scoop generous portions of the creamy chicken mixture onto soft buns, making sure to get plenty of turkey bacon and melty cheese in every bite.
Serving Ideas:
- Toasted Buns: Lightly toast the buns for extra crunch and texture.
- Lettuce Wraps: If you’re looking for a low-carb option, serve the chicken in crisp lettuce cups.
- As a Dip: Skip the buns and serve this as a warm, cheesy dip with tortilla chips or crackers.
- Over Rice or Pasta: This chicken mixture is so versatile—it’s just as delicious over cooked rice or pasta for a heartier meal.
Tips for the Best Crack Chicken
- Want some heat? Add a dash of hot sauce or red pepper flakes.
- Extra creamy? Stir in a splash of heavy cream or a little extra shredded cheese before serving.
- Make it ahead: You can make this a day in advance and reheat it in the slow cooker on low for about an hour before serving.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of milk to keep it creamy.
Frequently Asked Questions
Can I use frozen chicken in this recipe?
Yes! You can use frozen chicken breasts, but you’ll need to increase the cooking time by about 1 extra hour on LOW or 30 minutes on HIGH. Just make sure the chicken reaches an internal temperature of 165°F before shredding.
What type of buns work best for these sandwiches?
Soft sandwich buns, brioche buns, or even Hawaiian rolls work great. If you like a little crunch, try toasting the buns before adding the chicken mixture.
Can I use a different type of cheese?
Absolutely! While cheddar is the classic choice, you can experiment with Monterey Jack, Colby, mozzarella, or even pepper jack for a little kick.
How do I make this recipe less rich?
If you prefer a lighter version, you can:
- Use reduced-fat cream cheese.
- Swap half the cream cheese for Greek yogurt for added protein.
- Reduce the amount of shredded cheese slightly.
Can I make this in an Instant Pot instead of a slow cooker?
Yes! To make it in an Instant Pot, follow these steps:
- Place the chicken, ranch seasoning, and ½ cup of water or broth in the pot.
- Cook on HIGH pressure for 15 minutes, then do a quick release.
- Shred the chicken and mix in the cream cheese, turkey bacon, and cheddar. Stir until everything is melted and creamy.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the mixture in a pan over low heat, adding a splash of milk or broth to keep it creamy. You can also microwave it in 30-second increments, stirring between each until heated through.
Final Thoughts
Slow Cooker Chicken Bacon Ranch Sandwiches are the ultimate comfort food—creamy, cheesy, and loaded with flavor. Whether you’re making them for a family dinner, a potluck, or game day, they’re guaranteed to be a hit.
If you try this recipe, let me know how it turns out! Leave a comment with any variations you tried or how you like to serve it. Happy cooking!
PrintSlow Cooker Chicken Bacon Ranch Sandwiches (AKA Crack Chicken)
This Slow Cooker Chicken turkey Bacon Ranch Sandwiches recipe is creamy, cheesy, and packed with flavor. Tender shredded chicken is mixed with ranch seasoning, crispy turkey bacon, and melty cheddar, making it the ultimate comfort food. Serve it on soft buns for an easy and delicious meal the whole family will love.
Ingredients
- 1–2 lbs boneless, skinless chicken breasts
- 16 ounces cream cheese, cubed
- 2 tablespoons ranch seasoning mix (or 1 packet)
- 2 cups cheddar cheese, shredded
- 12 slices turkey bacon, cooked and chopped
- 4 scallions, chopped
- Buns for serving
Instructions
Prepare the Slow Cooker
Place the chicken breasts in the basin of a 6-quart slow cooker.
Season
Sprinkle the ranch seasoning over the chicken, then add the cubed cream cheese on top.
Cook
Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender and fully cooked.
Shred and Mix
Once the chicken is cooked through, stir to evenly distribute the cream cheese sauce. Shred the chicken using two forks, then mix in the turkey bacon, scallions, and 1 ½ cups of shredded cheddar cheese.
Melt the Cheese
Sprinkle the remaining cheddar cheese over the top, cover, and let it melt for about 10 minutes.
Serve
Scoop the creamy chicken mixture onto buns and enjoy warm.
Notes
- For extra flavor, add a dash of hot sauce or red pepper flakes.
- Serve on toasted buns for added texture.
- This mixture also works great as a dip, wrapped in tortillas, or served over rice.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
