Crockpot Ranch Buffalo Chicken Sandwiches
These Crockpot Ranch Buffalo Chicken Sandwiches are an easy, hands-off dinner that delivers big flavor with minimal effort. Tender chicken cooks with ranch seasoning, peppers, onions, and wing sauce, then gets finished with cream cheese for a rich, creamy bite. Piled onto soft French steak rolls and topped with lettuce, Monterey Jack, bacon, and green onions, this is an effortless meal that’s perfect for busy nights or feeding a crowd.
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Crockpot Ranch Buffalo Chicken Sandwiches
Prep 5 minutes
Cook 5 minutes
Total 5 minutes
Serves 4 people
Ingredients
- 1 packet ranch seasoning divided
- Hot wing sauce about ½ of a 20 oz jar, divided
- 1.5 –2 lbs boneless skinless chicken breasts
- 1 10 oz bag frozen peppers & onions
- ½ block cream cheese cubed
For Serving
- French steak rolls
- Shredded lettuce
- Monterey Jack cheese
- Bacon crumbles
- Sliced green onions
Instructions
- Sprinkle ½ of the ranch seasoning into the bottom of the crockpot.
- Drizzle some of the wing sauce over the ranch.
- Add chicken breasts, then top with the peppers and onions.
- Sprinkle the remaining ranch seasoning over the top.
- Pour in more wing sauce until you’ve used about half of a 20 oz jar total.
- Cover and cook on HIGH for 3–4 hours, until the chicken is tender.
- Shred the chicken directly in the crockpot and stir to coat.
- Add the cream cheese and stir until melted and creamy.
Notes
Pile the buffalo ranch chicken onto toasted French steak rolls and top with shredded lettuce, Monterey Jack cheese, bacon crumbles, and green onions.
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