Ingredients

3 to 4 boneless, skinless chicken breasts

2 1-ounce packages of Ranch dressing mix *FOLLOW THE RANCH VINEGARETTE RECIPE BELOW IF YOU WANT TO MAKE YOUR OIL AND SALT CONTROL.

8 ounces cream cheese, cubed

1 cup mayonnaise

1 pound cooked and crumbled bacon

2 cups grated Colby cheddar cheese

2 to 3 tablespoons sliced green onions (optional)

2 tablespoons diced jalapenos (optional)

Instructions

Place the chicken breasts in the slow cooker. Sprinkle ranch dressing and cream cheese over chicken.

Cook on high for 3 hours or low for 5-6 hours.

Using 2 forks, shred chicken and toss. Stir in mayonnaise. Sprinkle chicken with cheese, bacon, green onions and jalapenos. Serve on buns, lettuce leaves or soft or crispy tortillas.

Notes
If you have a question, read the comments below. They’ve probably already been asked and answered.

Similar Posts