Chicken and Stuffing Bake
Creamy shredded chicken flavored with ranch and finished with cheddar, bacon, and green onions. This slow cooker recipe can be served on buns or wraps, paired with crackers, tucked into quesadillas, or spooned over rice.
Print Pin Servings: 7
Ingredients
- 1-2 pounds boneless skinless chicken breasts (about 3-4 chicken breasts)
- 1/2 cup chicken broth (can use low or no sodium)
- 1 ounce packet Ranch seasoning mix
- 8 ounces package cream cheese, softened to room temperature and cubed
- 1 1/2 cups shredded sharp cheddar cheese (divided use)
- 1/2 pound bacon (cooked and crumbled) (divided use)
- 1/2 cup sliced green onions (divided use)
- hamburger or slider buns, if using
Instructions
- Coat the inside of a 6-quart oval slow cooker with nonstick cooking spray. Arrange the chicken breasts in a single, even layer across the bottom. Pour the chicken broth over the chicken, then distribute the Ranch seasoning mix over the top.
- Cover the slow cooker and cook on high for 2-3 hours or low for 4 to 5 hours. Keep the lid closed throughout the cooking time.
- Once the chicken is cooked, shred it directly in the slow cooker using two forks. Leave the broth in the cooker. Add the softened, cubed cream cheese and stir until it has melted completely and the chicken mixture is creamy and evenly combined.
- Stir in half of the shredded cheddar cheese, half of the crumbled bacon, and half of the sliced green onions. Once combined, scatter the remaining cheddar cheese and bacon over the top.
- Cover again and let the mixture sit in the slow cooker for 5 to 10 minutes, or just until the cheese on top has melted. Remove the lid and finish with the remaining green onions.
- Serve on hamburger buns, in wraps, with crackers, in quesadillas or over rice.
