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Slow Cooker BBQ Ranch Chicken Sandwiches with Coleslaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 14 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker BBQ Ranch Chicken recipe combines tender shredded chicken breasts cooked slowly in a flavorful blend of BBQ sauce, dry ranch mix, and spices. Paired with a creamy homemade ranch coleslaw, this dish makes for a deliciously easy meal perfect for sandwiches or a hearty plate. With minimal prep and slow cook convenience, it’s ideal for busy days and guaranteed to satisfy.

Ingredients

Chicken and Sauce

  • 2-3 boneless skinless chicken breasts
  • 1 ½ cups BBQ sauce
  • 2 (1 ounce) envelopes dry ranch mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika

Coleslaw

  • 3 cups coleslaw mix
  • 1 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 1 packet dry ranch mix (from the 2 envelopes above)

Assembly

  • Ranch dressing, for drizzling
  • Soft hamburger buns

Instructions

  1. Prepare the chicken: Place the boneless skinless chicken breasts in the bottom of your slow cooker.
  2. Season the chicken: Sprinkle garlic powder, onion powder, smoked paprika, and one envelope of dry ranch seasoning evenly over the chicken breasts.
  3. Add BBQ sauce: Pour the BBQ sauce all over the seasoned chicken breasts to coat thoroughly.
  4. Cook the chicken: Cover and cook on low for 6 hours or on high for 4 hours, until the chicken is cooked through and tender.
  5. Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks.
  6. Combine chicken with sauce: Return the shredded chicken back to the slow cooker and stir to coat in the remaining sauce.
  7. Make the coleslaw dressing: In a bowl, combine mayonnaise, the remaining packet of dry ranch seasoning, apple cider vinegar, and sugar; mix well to create the dressing.
  8. Prepare the coleslaw: Toss the coleslaw mix into the dressing until evenly coated.
  9. Assemble the sandwiches: Pile the BBQ ranch shredded chicken onto soft hamburger buns, add a generous spoonful of coleslaw, and drizzle with ranch dressing.
  10. Serve: Serve immediately and enjoy your delicious BBQ ranch chicken sandwiches.

Notes

  • You can use pre-shredded rotisserie chicken as a shortcut to reduce cooking time.
  • Adjust the sweetness of the coleslaw dressing by varying the sugar quantity to taste.
  • For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning mix.
  • Leftover shredded chicken can be refrigerated for up to 3 days or frozen for longer storage.
  • Serve on gluten-free buns to make this recipe gluten free if desired.

Find it online: https://suerecipe.com/slow-cooker-bbq-ranch-chicken-sandwiches-with-coleslaw-recipe/