I took out the ol’ Betty Crocker and found a slew of sandwich recipes. Here’s a recipe from Betty  that is sure to please the crew. Back to school is the perfect time to try out those recipes that seem to get hidden in the back of the (online) bookshelf.

Ingredients

1. Spray slow cooker with cooking spray. Sprinkle chicken breasts evenly with salt and pepper. Place chicken breasts in single layer in slow cooker. In measuring cup, beat chicken broth and ranch seasoning with whisk. Pour mixture over chicken. Cover and cook on High heat setting 4 hours.

2. Meanwhile, heat oven to 375° F. Place bacon on cookie sheet lined with cooking parchment paper. Bake 20 to 30 minutes or until crisp. Drain on paper towels. Cool slightly before crumbling or slicing into bits.

3. When chicken is done, carefully remove to cutting board, and shred using 2 forks. Place shredded chicken back into broth in slow cooker.

4. Set oven control to broil. Butter each bun half, and place on cookie sheet, butter sides up. Broil with tops 6 inches from heat for a minute or two or until golden brown. Remove from oven, leaving broiler on, and set top buns aside. Pile some of the chicken onto each bottom bun; top with cheese, green onions and/or jalapeños, and place back under broiler until cheese is melted and bubbling. Top with top buns, and serve warm.

Nutrition Information

360 Calories, 17g Total Fat, 28g Protein, 24g Total Carbohydrate, 4g Sugars

https://www.bettycrocker.com/recipes/slow-cooker-bacon-ranch-chicken-melts/1471a975-bf2d-4862-8abd-6f2d44afc7c4