June 12, 2018
Dinner, Main Dish, Poultry,
Chicken, North American, Easy/Beginner Cooking, Weeknight Meals, Slow Cooker, Boneless Pieces, Sandwiches more
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"An easy meal that turns chicken breasts into a tender and moist sandwich filler. Serve topped with your favorite coleslaw. Recipe adapted from thekitchn.com. I'm a wimp when it comes to jalapenos, but without it the recipe was too mild even for me."
Pour buttermilk into slow cooker, sprinkle half the ranch seasoning on top. Place chicken breasts in single layer then top with cream cheese and jalapeno.
Cook on high 1-2 hours, or on low 3-4 hours, until breasts reach 165 degrees.
Toast buns, melting cheese on bottom half (that way the chicken doesn't soak into the bun.)
Shred chicken, place on buns and top with cole slaw.
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