Servings: 6 people
Ingredients
- 1 lb chicken breast
- 1/2 tsp each of salt and pepper
- 1 tsp each of paprika and onion powder
- 2 tbsp of ranch seasoning
- 1 tbsp minced garlic
- 1/3 cup pickled jalapeños
- 1/2 cup of chicken broth
- 8 slices of bacon
- 1 block of cream cheese
- 1 cup of shredded cheddar cheese
- 1 fresh jalapeño sliced (optional)
- brioche buns
- butter or mayo (for toasting buns)
Instructions
- Spray a crockpot with cooking spray and add the chicken, salt, pepper, paprika, onion powder, ranch seasoning, minced garlic, pickled jalapeños, and chicken broth.
- Towards the end of the 4-6 hours, cook bacon however you prefer. I like to bake the bacon on a sheet pan lined with parchment paper in the oven at 400 degrees F for about 25 minutes.
- Cook on low for 4-6 hours. Once chicken is cooked shred the chicken, add a block of cream cheese, shredded cheddar cheese, and the chopped bacon. Let this keep cooking on low until the cream cheese is melted and stir everything together well.
- While the cream cheese is melting, spread butter or mayo on buns and toast them in a skillet over medium heat until they are golden brown.
- Build sandwiches on toasted buns. If you can handle the heat add some fresh sliced jalapeños to the sandwiches. Enjoy!
Notes
This recipe makes at least 6-8 sandwiches depending on how much crack chicken you put on each sandwich.
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