Slow Cooker Chicken Bacon Ranch Sandwiches
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
Lightly spray your slow cooker with non-stick cooking spray. Add chicken.
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.
Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
Shred the chicken with 2 forks and stir together well in the slow cooker so chicken is coated.
Serve chicken mixture on rolls and top with shredded cheese. Stick under the broiler for about 45 seconds just until cheese is melted.
Serve with dill pickle slices.