Made With
“Big Marty’s”Ingredients
2 Pounds Boneless, Skinless Chicken Breasts
16 Ounces Cream Cheese
1-2 Ounces Ranch Dressing Seasoning
8 Ounces Bacon, cooked and crumbled
1 1/2 Cups Shredded Colby Jack Cheese
6 Martin’s “Big Marty’s” Rolls
Dill Pickles, for serving
Serves: 6
Directions
Step 1
Lightly spray your slow cooker with non-stick cooking spray. Add chicken.
Step 2
In a medium-sized bowl, combine the cream cheese, ranch dressing seasoning (use more or less to your preference), and cooked bacon. Spread over the chicken in the slow cooker.
Step 3
Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
Step 4
Shred the chicken with 2 forks and stir together well in the slow cooker so chicken is coated.
Step 5
Serve chicken mixture on rolls and top with shredded cheese. Stick under the broiler for about 45 seconds just until cheese is melted.
Step 6
Serve with dill pickle slices.
