These have quickly become one of my go-to recipes this spring and summer. Out of all the recipes I have posted so far this month these are my FAVORITE! The ease of these sandwiches is awesome and we love the bacon ranch flavor.
I usually make these in the Instant Pot but they are just as easy in the Crock Pot and would even be easy if you had pre-cooked shredded chicken and mixed in the other ingredient. If I ever have any leftover I sometimes just eat warmed up with a fork or as a dip with bread or I have even mixed in buffalo sauce. 🙂
I love my Instant Pot, but I know some don’t. One key thing to remember when using the Instant Pot, it takes about 10 minutes to pressurize so plan for that. Also be sure to add enough liquid to let it pressurize and let it natural release for a little bit when cooking meat (when cooking chicken I let it go for 5 to 10 minutes then do a quick release, when cooking roasts let it release until it releases itself).
I hope you enjoy these recipes for my 30 Days of Dairy! The month is half way over, are there any recipes you are wanting to see?
- 1 lb. bacon, ground or diced, cooked for slow cooker recipe and uncooked for Instant Pot
- 3 chicken breasts (about 1.5 lbs)
- ½ cup chicken broth
- 1 package ranch dressing mix
- 8 oz. cream cheese
- 1 cup shredded cheddar cheese
- Slider rolls or Hawaiian rolls
- Lightly spray your slow cooker with non stick cooking spray or use a crockpot liner for easy cleanup. Place your chicken, chicken broth and ranch dressing mix into the slow cooker and cook on low for 6 to 8 hours or on high for 4 hours. Don't overcook the chicken.
- Once chicken is cooked shred the chicken with two forks (I usually remove from the crockpot to shred if using a bag so I don't make a hole in the liner).
- Add the cream cheese and let cook for another 30 minutes or until the cream cheese is melted and the ingredients stir together and the chicken is coated. Mix in bacon and cheddar cheese before serving.
- Serve chicken on slider rolls.
- Turn instant pot to saute mode on medium, add uncooked ground or diced bacon and cook until done. Turn the pot off and remove the cooked bacon and allow to drain on a paper towel, set aside.
- Place chicken breasts and chicken broth into the Instant Pot. Sprinkle with ranch powder.
- Close the lid and make sure the valve is set to sealed. Cook on the manual setting on high pressure for 15 minutes. Let natural pressure release for 5 minutes and then do a quick release.
- Once chicken is cooked shred the chicken with two forks.
- Add to the chicken, cream cheese and cooked bacon and turn Instant Pot to saute mode to allow cream cheese to melt and continue stirring. Add bacon and shredded cheese and stir.
- Serve chicken on slider rolls.
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