Slow Cooker Pulled Creamy Chicken Sandwiches Recipe

  • Yield: 4 sandwiches
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 10:00 h
  • Ready In: 10:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    40.4 g
  • Carbohydrate

    69.4 g
  • Fat

    7.5 g
  • Cholesterol

    54.3 mg
  • Sodium

    754 mg
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Slow cooker pulled creamy chicken sandwiches recipe. Chicken breasts with creamy homemade Ranch Dressing and spices cooked in a slow cooker. Easy chicken sandwiches for a crowd!

Chicken cooked in slow cooker turns juicy and super delicious. Use bone-in and skin-on chicken breasts for this recipe.

To prepare Ranch Dressing you need to use the following ingredients:3 tablespoons (45 ml) mayonnaise,2 tablespoons (30 ml) buttermilk,2 tablespoons (30 ml) sour cream, 1 teaspoon (5 ml) champagne, 1 clove garlic, peeled and finely minced, 1 tablespoon (15 ml) chopped chives, 1 tablespoon (15 ml) minced fresh Italian parsley, 1 teaspoon (5 ml) kosher salt, 1/2 teaspoon (3 ml) freshly ground black pepper, 1/2 teaspoon (3 ml) chopped fresh dill, 1/4 teaspoon (1 ml) onion powder, pinch of cayenne pepper


In a small mixing bowl, combine all ingredients. Stir well to combine. Wrap with a plastic wrap and refrigerate until ready to use.

To make buns toasted, use whole wheat hamburger buns or rolls. Toasted buns make any sandwich or burger better. You have 5 ways to toast buns such as 1.-in broiler,2.-stovetop,3-grill,4-toaster oven and 5-toaster.

To to make creamy pulled chicken sandwiches recipe, place chicken in the slow cooker. In a mixing bowl, combine remaining ingredients, stir well. Close cooker and cook on low-heat setting for8-10 hours or until chicken are tender.

Turn off slow cooker. Using tongs, transfer the cooked chicken to cutting board. Remove and discard the skin. Using two forks, shred chicken.

Return chicken to slow cooker. Stir well to coat shredded meat. If it’s too dry, add a little water. Season with salt, to taste. Leave the chicken in Ranch Dressing mixture for 20 minutes, to absorb juices.

Transfer pulled creamy chicken to toasted bun halves. Serve hot.

Slow Cooker Pulled Creamy Chicken Sandwiches Recipe


  • 2 large bone-in and skin-on chicken breasts
  • 1/2 cup (125 ml) homemade Ranch Dressing, see recipe above
  • 2 tablespoons Dijon mustard
  • 3 tablespoons brown sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1½ teaspoons salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup (125 ml) water
  • 4 hamburger buns or rolls, toasted


Step 1

Place chicken breasts in a slow cooker.

Step 2

In a mixing bowl, combine remaining ingredients. Stir well.

Step 3

Close slow cooker and cook on low-heat setting for 8-10 hours or until chicken breasts are tender.

Step 4

Open cooker. Using tongs, transfer the cooked chicken to cutting board. Remove skin. Using two forks, shred meat and return to slow cooker.

Step 5

Season with salt, to taste. Allow chicken to absorb any juices (for about 20 minutes).

Step 6

Place shredded chicken mixture on the bottom of toasted buns. Top with Ranch Dressing mixture and shredded fresh red cabbage. Serve sandwiches hot.

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