Crockpot Chicken Crack sandwich

 

• 3 lbs boneless chicken breasts
• 2 (8 oz) blocks cream cheese
• 2 (1 oz) packets dry Ranch seasoning
• 8 oz bacon, cooked crisply and crumbled
• Green onions chopped
• 1 cup cheddar cheese (shredded) I do use more.
• Directions
• 1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
  2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
  3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
  4. Add in crumbled bacon and stir to incorporate.
  5. Add cheese to top put lid back on and heat until cheese melts.
  6. Add green onions before serving 
  7. Serve warm on rolls or over rice. This also makes the best dip.

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  Notes:

  Store airtight in the refrigerator for up to 3 days but it won’t last that long!