Crock Pot Dill Shredded Chicken Sandwiches
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This is such a simple recipe, Crock Pot Dill Shredded Chicken Sandwiches. Literally throw 3 ingredients in a crock pot for a delicious shredded chicken sandwich.
This is such a simple recipe, it’s one of those you can’t believe you haven’t been making for years! It’s like “where has this been my whole life” easy kind of meals!
You literally put chicken breasts in your crock pot, chunk up your cream cheese and sprinkle on a package of the dill dip! Like ranch better? Use ranch, heck use both if you want – it’s that easy!
It does all the work by itself! Once it’s cooked the chicken just falls apart, give it a good stir to soak up all the yummy cheesy juices and it’s sandwiches all around.
Crock Pot Dill Shredded Chicken Sandwiches
I fried up some bacon to crumble on top – you know because BACON! Served it with some potato chips and cut up broccoli and it was dinner on the table with a cold glass of milk in no time!
We love Hidden Valley’s Creamy Dill Ranch! We use it for tons of things like vegetable and potato chip dip and for my Dill Dip Veggie Wraps.
I like to use pretzel buns for fun but any bun will work, it’s a great sandwich. You could totally put the shredded chicken in a tortilla for a roll up as well! The idea is to keep meals simple and delicious!
Crock Pot Dill Shredded Chicken Sandwiches
Ingredients
- 2 pound boneless chicken breasts 3-4 depending on the size of the pieces
- 1 package Hidden Valley Dill Ranch Dip
- 8 ounce cream cheese, cut into chunks
- non-stick butter spray
- 6-10 slices bacon, cooked and crumbled
Instructions
- Spray crock pot with non-stick butter spray
- Add chicken, chunks of cream cheese and sprinkle package of dill dip over the top
- Cook 4 hours on high or 8 hours on low
- Once chicken is done, remove from crockpot - shred chicken, whisk sauce in crock pot till smooth then stir shredded chicken back into sauce - serve or keep warm
- Serve on buns with bacon crumbles on top
Nutrition values are estimates, for exact values consult a nutritionist.
This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
