This ranch flavored pulled chicken sandwich are topped with a heaping serving of white BBQ slaw! Grab a bib and prepare to dig in!
I fear I’m becoming somewhat of a “one trick pony” when it comes to feeding a crowd. When faced with any large gathering of hungry people, whether it’s a birthday, a holiday or random event, my go-to recipes are pasta with meat sauce, chili, or BBQ. Each one of those are simple, slow cooker friendly, can easily be doubled and seem to please almost anyone.
The only problem with these recipes is I get tired of them. I mean how many times can you make pork BBQ? My solution to my crowd-feeding rut was to keep the BBQ, but make chicken instead. Everyone loves chicken, right?
I love my slow cooker, so this was a winning combination from the start. I did these ranch pulled chicken sandwiches a little differently, however. Instead of the typically tomato-based BBQ chicken, I slow-cooked chicken breast with ranch seasoning and a little ginger ale. This gave the chicken a savory yet unexpectedly sweet flavor that is as delicious as it is unique.
Because a good slaw is a must with BBQ sandwiches, I combined a simple slaw mix with bacon, and instead of using a typical mayo dressing for my slaw, I created a tangy homemade white BBQ sauce.
If you aren’t familiar with white BBQ sauce, this mayonnaise and vinegar-based sauce seems to be more popular in the south. The white BBQ sauce is positively addicting, and it works well with these slightly sweet ranch pulled chicken sandwiches.
These sandwiches have quickly taken the place of my usual pork BBQ go-to. Come to think of it, maybe these sandwiches are a little too good. I have to birthday parties coming up, and guess what I’ll be serving? Ranch pulled chicken sandwiches!
Ranch Pulled Chicken Sandwich Recipe
- 3 Boneless Skinless Chicken Breast
- 1 Dry Ranch Seasoning Mix
- 2 Garlic Minced
- 12 Ginger Ale
- 1 Shredded Carrots
- 3 Shredded Napa Cabbage
- 2 Green Onion
- 4 Cooked Bacon Chopped
- 1 Mayonnaise
- 0.5 Apple Cider Vinegar
- 1 Black Pepper
- 2 Buttermilk
- Brioche Buns
- In a crock-pot, combine chicken breast, seasoning, garlic and ginger ale.
- Cover and cook on high for 3-4 hours.
- Shred chicken with two forks when ready.
- In a bowl, combine carrots, cabbage, green onions and cooked bacon.
- In a small bowl, whisk together mayo, vinegar, pepper, and buttermilk.
- Pour dressing over slaw and toss to coat.
- Top brioche buns with shredded chicken, place slaw over chicken and serve.