Directions
- 1Place 1.5 pounds of chicken breasts into the slow cooker.
- 2Pour 1 cup of chicken broth over the chicken.
- 3Add 0.5 cup of sun-dried tomatoes.
- 4Add 3 cloves of minced garlic.
- 5Season with oregano, thyme, and red pepper flakes.
- 6Add salt.
- 7Add black pepper.
- 8Cover the slow cooker and cook on high for 2 hours, or low for 4 hours.
- 9Shred the chicken using two forks or a hand mixer, ensuring to mix it with the sauce.
- 10Add 8 ounces of cream cheese to the shredded chicken.
- 11Add 1 cup of mozzarella.
- 12Add 0.5 cup of Parmesan cheese.
- 13Stir everything together until the cheese is melted and combined.
- 14Cook the bacon in a large skillet over medium-high heat for about 10 minutes, turning occasionally, until evenly browned.
- 15Drain the bacon slices on paper towels.
- 16Serve the creamy chicken mixture on toasted brioche buns.
- 17Top with crispy bacon.
Ingredients
- 1.5 pounds skinless, boneless chicken breasts
- 1 cup chicken broth
- 3 cloves garlic, minced
- 0.5 teaspoon dried oregano
- 0.25 teaspoon dried thyme
- 0.5 cup chopped sun-dried tomatoes
- 1 pinch red pepper flakes
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 8 ounce block cream cheese
- 1 cup shredded mozzarella-cream cheese blend
- 0.5 cup freshly grated Parmesan cheese
- 0.25 cup chopped fresh basil
- 1 pound bacon
- 8 toasted brioche buns, toasted
Equipment
slow cookertongsgarlic presshand mixerspoonlarge skilletpaper towels
Tips
- Be careful when shredding the chicken as it can be a little messy.
- The recipe calls for a mozzarella-cream cheese blend such as Kraft® Mozzarella Shredded Cheese with a Touch of Philadelphia for a Creamy Melt.
- You can cook on low for 4 hours or on high for 2 hours.
- This sandwich is marriage material!
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