Weird title, right? My husband hates chicken salad, or any cold salad sandwich. He would rather starve. I’m picky about mine, no onion or celery, please. Well, recently I created a crockpot chicken dinner and as I was eating it all I could think about was how delicious it would taste cold in a sandwich. I was talking to a friend about it and she suggested a hot chicken salad sandwich, who knew there was such a thing?
When I served it hot I served it with veggies as an entree not a sandwich. Hubby and I both loved the creamy, cheesy, bacon, ranch flavor. I packaged up the leftovers and the next day I tried it cold in a sandwich and it was just as delicious.
This multifunctional hot or cold crockpot chicken salad recipe can be served as an entree, a hot sandwich, a cold sandwich, or as a dip with potato chips! Whatever suits your family’s needs.
This multifunctional hot or cold crockpot chicken salad recipe can be served as an entree, a hot sandwich, a cold sandwich, or as a dip with potato chips! Whatever suits your family's needs.
- 2 lbs chicken breasts boneless, skinless
- 1 pkg packet Hidden Valley Ranch Salad Dressing & Seasoning Mix
- 1 1/2 cups cheddar jack cheese shredded
- 2 pkg cream cheese 16 oz total
- 1 tsp garlic powder
- 6 slices bacon cooked and diced
Spray your crockpot with nonstick spray, or use a liner.
Place the chicken in a single layer in the bottom of the crockpot.
Sprinkle the Ranch dressing packet over the chicken.
Sprinkle the cheese over the chicken.
Sprinkle the garlic powder over the cheese.
Cut the cream cheese into cubes and place on top of cheese.
Cover and cook on high for 4 hours.
15 minutes before the chicken is done cooking, cook and dice the bacon.
When chicken is done cooking, shred the chicken in the crockpot using 2 forks. Then sprinkle in the bacon and stir well.
Serving option 1: Serve with a side of veggies.
Serving option 2: Serve on a toasted hot dog roll, sprinkle extra cheese on top.
Serving option 3: Remove from crockpot into a reusable container with a lid. Allow to cool, then refrigerate several hours to overnight before serving as a cold chiken salad sandwich or dip.