These easy crockpot shredded chicken sandwiches have a creamy Ranch sauce that soaks into the sandwich rolls just enough to make them delicious. Optional chiles add a little heat. These are the perfect easy weeknight dinner or potluck recipe during football season.
Serve in sandwich buns, over rice, or over mashed potatoes.
Notes
Storage:Once the leftover chicken sandwich filling cools, spoon it into an airtight container. It'll last in the refrigerator for up to four days.To reheat the easy meal, spoon some chicken into a microwave-safe dish. Heat it in 30-second increments in the microwave until warm.I don't recommend freezing this since creamy sauces often get a weird, grainy texture in the freezer.Tips:
Use crockpot liners for easy clean up.
Ranch mix is often found near the dressing section. If you can't find it look for small packets in gravy and seasonings section. You need to use a ranch packet, not a bottle of ranch in this recipe.
Use thick boneless skinless breasts. They don't dry out as quickly, so I know I'll have super tender chicken without worrying about the cook times.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the creamy sauce.
Low heat works best but if you're in a hurry cook the chicken on high heat for 3-4 hours, until it becomes tender and easy to shred.
If the sauce seems too thick add some chicken broth or a splash of water to thin it out.
Serve the creamy shredded chicken on soft sandwich rolls or buns. Hawaiian rolls are especially yummy.