Ingredients
For the chicken:
2–3 pounds boneless, skinless chicken breasts (about 4–6 pieces)
1 (1-ounce) packet ranch dressing mix (or 2 tablespoons homemade ranch seasoning)
1 cup ranch dressing (store-bought or homemade)
1/2 cup chicken broth (optional, for extra moisture)
For serving:
6–8 hamburger buns or sandwich rolls
Optional toppings: sliced pickles, shredded lettuce, tomato slices, cheese slices, or hot sauce
Instructions
Prepare the Crock Pot:
Lightly grease the inside of your slow cooker with nonstick cooking spray or line it with a slow cooker liner for easy cleanup.
Season the Chicken:
Place the chicken breasts in the bottom of the slow cooker. Sprinkle the ranch dressing mix evenly over the chicken.
Add Liquid and Cook:
Pour the ranch dressing and chicken broth (if using) over the chicken. Stir gently to coat the chicken in the mixture.
Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours , until the chicken is fully cooked and easily shreds with a fork.
Shred the Chicken:
Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
Return the shredded chicken to the slow cooker and stir it into the remaining liquid to combine. Let it sit for 5–10 minutes to absorb more flavor.
Assemble the Sandwiches:
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