Slow Cooker Chicken Bacon Ranch Sandwiches

We love using our slow cookers during the summer months.  Our schedules are pretty packed trying to keep the kids busy and entertained all summer.  You can put everything in the slow cooker in the morning and have a fun day with the kids, then come home to an amazing dinner! This chicken sandwich is loaded with flavor and the bacon knocks it out of the ballpark! 

One thing I love about this recipe is that you can also make it in an Instant Pot! See the video below of how I make it into an Instant Pot recipe!

How to make Chicken Bacon Ranch Sandwiches in the Instant Pot (Video)


Serves: 6

Slow Cooker Chicken Bacon Ranch Sandwiches

An easy and delicious slow cooker chicken sandwich loaded with flavor!

10 minPrep Time

8 hrCook Time

8 hr, 10 Total Time

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  • 4-5 boneless skinless chicken breasts (depending on the size)
  • 8 ounces cream cheese
  • 8 ounces Philadelphia cream cheese with bacon
  • 2 ounces dry ranch dressing mix (2 packets)
  • 10 ounces bacon, cooked and broken into pieces
  • 1 1/2 cups shredded Colby Jack cheese
  • 6 rolls or buns (we used onion buns)


  1. Lightly spray your slow cooker with non stick cooking spray. Place your chicken in the slow cooker.
  2. In a medium sized bowl combine the cream cheese, bacon cream cheese, ranch dressing mix, and cooked bacon pieces,and spread over the chicken in the slow cooker.
  3. Cook on low for about 6 to 8 hours or on high for about 4 hours. Watch closely so they don't overcook.
  4. Shred the chicken with 2 forks and stir together well in the slow cooker so chicken is coated well.
  5. Serve chicken on rolls and top with shredded cheese. Stick under the broiler just until cheese is melted. Watch closely-only takes about 45 seconds.



3829 cal


245 g


126 g


290 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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50 Responses to “Slow Cooker Chicken Bacon Ranch Sandwiches”

  1. I'm making this now! Couldn't find the bacon cream cheese, so I just used 2 blocks of regular cream cheese. Actually, I used the "Greek" - it's Greeks yogurt and cream cheese - lots of extra protein and IMO it's just as good as regular cream cheese. I also used a pack of real bacon bits to save time. Can't wait to try it later!!!!
  2. I made the recipe above and served it as a hot appetizer with crackers and toasted baguettes. When it was done instead of putting it on the bread. I put it pie plate that I sprayed with pan release. Sprinkled shredded cheese over the top and broiled until the cheese was melted. It was super yummy.
  3. I made this tonight. A bit salty, but when put on a nice bakery bun, it was alright. You could try with 1 dressing mix and I think it would be just fine (maybe add a little bottled ranch if you want more "ranchy flavor). I also used half pound more chicken, and thawed and dried it a bit as I was nervous about too much liquid. I used real bacon bits because I hate frying bacon! After I removed and shredded the chicken, I took out some of the "sauce", so I could control how much sauce to chicken I had. Mine finished in 5.5 hours on low.
  4. Brandy J
    Starting the prep now. I did not have bacon cream cheese, as many of you didn't so I'm using 2 blocks of regular as well. Only 1 pack of ranch mix is 2oz, so I'll stick to the one. I bought precooked bacon, just need to break it up. Can't wait to try this!!!
  5. Jennifer Churchill
    What is this bacon cream cheese I keep hearing about? This must be an East coast thing? I'm sooo jealous!!! I'd be eating this on crackers all by itself. I already love the veggie cream cheese on crackers. Sigh, guess I will suffer without it 😪

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