Homemade sandwiches can be comforting, especially when stuffed with smooth cheese, creamy mayo, and fresh chicken that’s just a little salty. Our family loves this Chicken Bacon Ranch Hoagie; it always brings joy to everyone around the table. One cold winter evening, I stumbled upon this recipe—we were chilly and hungry back then. From that day forward, it became a staple in our home, offering lots of tasty flavors without being too heavy.
If you’re looking for an effortless dinner during the weekdays, or perhaps something to enjoy while watching the game, give this hoagie a try. The slow cooker makes it easy, allowing the chicken to cook until it’s tender, while the addition of cream cheese and ranch seasoning creates a flavorful mix. Toasted inside hoagie rolls and paired with crisp bacon and melted cheddar cheese, this meal becomes an enjoyable experience every time.
Ingredients
3 chicken breasts
2 (8 oz.) packages cream cheese
1 packet ranch seasoning
1 cup shredded cheddar cheese
1 teaspoon garlic powder
8 slices bacon, cooked and crumbled
8 slices cheddar cheese
8 hoagie rolls
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Gather Ingredients:
Begin by collecting everything you need. Defrost the chicken breasts if they were frozen. Cook the bacon and crumble it into smaller pieces. If you’re using pre-shredded cheddar cheese, you can skip shredding. Ensure all ingredients are ready to go before you start cooking.
Step 2: Set Up the Slow Cooker
Add to Slow Cooker:
Place the chicken breasts in the slow cooker. Evenly distribute the two packages of cream cheese around the chicken. Sprinkle the packet of ranch seasoning on top, followed by the garlic powder and shredded cheddar cheese. This combination will slowly melt into a creamy, flavorful sauce.
Step 3: Cook the Chicken Mixture
Cook on High:
Set your slow cooker on high for 3-4 hours. By the end of this time, the chicken should be tender, and the cream cheese should have melted, creating a luscious sauce.
Step 4: Shred the Chicken
Shred Chicken:
After 3-4 hours, check if the chicken is fully cooked and soft. Use two forks to shred the chicken directly in the slow cooker, mixing it well with the cheese sauce.
Step 5: Toast the Hoagie Rolls
Preheat Oven:
Preheat your oven to 350°F (175°C).
Toast Rolls:
Slice the hoagie rolls lengthwise, but do not cut all the way through. Place them on a baking sheet and toast them in the preheated oven for about 5 minutes until they are slightly browned and crispy.
Step 6: Assemble the Sandwiches
Add Chicken Mixture:
Once the rolls are toasted, spoon the chicken mixture onto each hoagie roll, making sure each sandwich is generously filled.
Top with Cheese:
Place a slice of cheddar cheese on top of the hot chicken. The heat from the chicken will help the cheese to melt.
Step 7: Add the Bacon
Add Bacon:
Sprinkle crumbled crispy bacon over the melted cheddar cheese. If you prefer, you can place the sandwiches back in the oven for a few minutes to ensure all the cheese melts and the sandwiches are warmed through.
Step 8: Serve and Enjoy
Serve:
Your Chicken Bacon Ranch Hoagies are now ready! Serve them hot out of the oven. These hoagies are a full meal on their own but can also be paired with a side salad, potato chips, or a bowl of hot soup.
Variations and Substitutions
One of the best things about this recipe is its versatility. Here are a few ideas for changes and substitutes that cater to different tastes and dietary needs:
Low-Carb Option:
Instead of using hoagie rolls, serve the chicken mixture over lettuce or prepare lettuce wraps.
Spice it Up:
Mix in chopped jalapeños or hot sauce before cooking for a spicier version.
Vegetarian Variation:
Substitute the chicken with large portobello mushrooms or tofu. Use vegetarian-friendly ranch seasoning and skip the bacon, or opt for a vegetarian bacon substitute.
Different Cheese Types:
While cheddar is a classic choice, you can experiment with mozzarella, provolone, or pepper jack.
Gluten-Free:
Use gluten-free hoagie rolls or serve the chicken mixture over gluten-free pasta or rice.
Conclusion
The slow-cooked chicken in this recipe is unmatched; it becomes incredibly tender and flavorful, blending beautifully with the creamy ranch seasonings. Each bite features crispy bacon on top of a nicely browned hoagie roll, making it a satisfying and comforting meal.
The appeal of this dish lies not only in its simplicity but also in how little time you need to spend preparing it. The aroma of this meal will fill your home as the slow cooker does the heavy lifting, making it perfect for any event. So, why not try making some for your family or friends today? They’re sure to appreciate the effort, and you’ll enjoy both making and eating these delicious hoagies!
SLOW COOKER CREAM CHEESE CRACK CHICKEN
Ingredients
- 3 chicken breasts
- 2 8 oz. packages cream cheese
- 1 packet ranch seasoning
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 8 slices bacon cooked and crumbled
- 8 slices cheddar cheese
- 8 hoagie rolls
Instructions
- Prepare the Ingredients: Gather all ingredients, cook and crumble bacon, and defrost chicken breasts if necessary.
- Set Up the Slow Cooker: Place chicken breasts in the slow cooker, evenly distribute cream cheese, sprinkle ranch seasoning, garlic powder, and shredded cheddar cheese over the chicken.
- Cook the Chicken Mixture: Set slow cooker on high for 3-4 hours until the chicken is tender and the cream cheese has melted into a creamy sauce.
- Shred the Chicken: Use two forks to shred the chicken directly in the slow cooker, mixing it well with the cheese sauce.
- Toast the Hoagie Rolls: Preheat the oven to 350°F (175°C), slice hoagie rolls, and toast them on a baking sheet for about 5 minutes until slightly browned.
- Assemble the Sandwiches: Spoon the chicken mixture onto each toasted hoagie roll, top with a slice of cheddar cheese.
- Add the Bacon: Sprinkle crumbled bacon over the melted cheddar cheese; optionally, place sandwiches back in the oven for a few minutes to fully melt the cheese.
- Serve and Enjoy: Serve hot, paired with a side salad, potato chips, or a bowl of soup.
