Crack Chicken Sandwiches
These ultra-creamy, cheesy Crack Chicken Sandwiches feature tender shredded chicken, crispy bacon, and savory ranch seasoning, perfect for satisfying lunches or game day meals.
Equipment
- 1 pot
- 1 large skillet
- 1 forks for shredding chicken
- 1 skillet or broiler for toasting buns
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 8 oz cream cheese softened
- 2 tablespoons ranch seasoning mix
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 6 slices bacon cooked and crumbled
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder optional
- 1/4 cup milk or chicken broth as needed
- 4 –6 sandwich buns or brioche rolls
- 2 tablespoons butter softened
- 1/4 cup sliced green onions or chives optional
Instructions
- Place chicken breasts in a pot of lightly salted water or broth and bring to a boil. Simmer for 15 to 18 minutes until fully cooked.
- Remove chicken from pot and shred using two forks. Set aside.
- In a large skillet over medium-low heat, combine softened cream cheese and milk or broth. Stir until smooth and creamy.
- Add ranch seasoning mix, black pepper, and garlic powder to the skillet and mix well.
- Add shredded chicken to the cream cheese mixture and stir until fully coated.
- Mix in cheddar cheese, mozzarella cheese, and crumbled bacon. Cook for 3 to 5 minutes, stirring constantly, until cheese is melted and mixture is thickened.
- Remove skillet from heat and stir in green onions or chives if using.
- Lightly butter the cut sides of sandwich buns and toast in a skillet or under a broiler until golden brown.
- Spoon generous amounts of crack chicken mixture onto the bottom buns, then cover with the top bun.
- Serve sandwiches warm.
Notes
- Add extra mozzarella or provolone for cheesier sandwiches.
- Use a slow cooker for easy chicken preparation.
- Add jalapeños or hot sauce to make it spicy.
- Serve with fries, chips, or salad for a complete meal.