Slow Cooker Chicken Bacon Ranch Sandwiches
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 758kcal
Ingredients
- 1½-2 lbs. chicken breast boneless
- 1½ cups chicken broth
- 1 pkg. ranch dressing mix
- 3 oz. bacon bits
- 1 bag slaw mix
- 16 oz. ranch dressing
- 6-8 rolls for serving
Instructions
- Place the chicken in the bottom of the slow cooker.
- In a small bowl, whisk together the broth and dressing mix.
- Pour over the chicken.
- Sprinkle the bacon bits over the top.
- Cook on low for 6-8 hours or on high for 4-5 hours.
- Shred the chicken once cooked.
- While the chicken is cooking, toss the coleslaw mix with enough ranch dressing to lightly coat.
- Refrigerate until ready to serve.
- Serve the shredded chicken on rolls, topped with ranch slaw.
Nutrition
Calories: 758kcal | Carbohydrates: 46g | Protein: 36g | Fat: 48g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1743mg | Potassium: 661mg | Fiber: 5g | Sugar: 9g | Vitamin A: 137IU | Vitamin C: 36mg | Calcium: 83mg | Iron: 12mg