For this pulled chicken sandwich, pre-made crockpot chicken is shredded and then piled onto a soft ciabatta bread and drizzled with a creamy homemade ranch dressing and topped with sliced avocado and melted Monterey Jack cheese.
Earlier this week I posted a recipe for Slow Cooker Whole Chicken, a recipe I deemed far from sexy. It’s a very useful recipe, and makes having ready-to-use chicken for lunches and dinners super convenient and obviously tasty.
But sexy? Not so much.
But this pulled chicken sandwich? I’d say it’s looming on sexy. In fact, I’d say it’s already arrived to the party.
The inspiration for this sandwich comes from one that I had at one of my favorite Park City eateries, Sammy’s Bistro. It’s actually Smudge’s favorite spot to eat because of their Grilled Cheese and Tomato Basil Soup combo meal. She always pairs it with a caesar salad. The girl’s got taste, what can I say?
Sammy’s Bistro is a simple place with a decent bar to belly up to watch a Sunday football game, a friendly staff, and a surprisingly innovative menu. I usually order one of their salads (the Mahi Mahi Salad with Mango Salsa is a fave) but on my last visit I went for more basic fare and ordered their version of this sandwich, a pulled chicken on ciabatta sandwich, but served with a tomatillo aioli.
As I usually do, I asked our waitress how in the heck they make it so good. The slow cooked chicken is key, along with super soft ciabatta bread (I use buns from Stoneground, a local bakery), and a good slather of sauce. Instead of tomatillo flavors I went with a homemade ranch sauce.
And let me just say, this is one pulled chicken sandwich you’ll want to order again and again.
What’s in This Pulled Chicken Sandwich?
Relatively simple, this sandwich is deceptively flavorful, delivering said flavor in three layers.
First, the most pronounced flavor comes from the hint of garlicky homemade ranch dressing. Fresh herbs and buttermilk round out the saucy flavor.
Second, the slow cooked chicken that I make in the crock pot is moist, and thanks to being simmered with fresh vegetables and an Anaheim pepper, there’s lots of built-in flavor with each shredded bite.
Third, a bit of spice and Southwest flavor delivers with melted pepper jack cheese. You could sub creamy havarti, spicy horseradish cheese, or hot habanero if you can find it.
While most sandwiches load on crunchy lettuces, juicy tomatoes and the like, this one is more succulent, with a softer bite. Smooth and creamy avocado is the only vegetable on this sandwich. And perfectly so. If you’re looking for added crunch, there’s always potato chips to stack on top.
How to Make Pulled Chicken Sandwiches
Since the slow cooker pulled chicken has already been prepped, it takes less than 10 minutes to make this delicious chicken sandwich. Warm the ciabatta buns in the microwave or toaster oven, then slather with ranch sauce.
Heat the pulled chicken in a skillet over low heat for a minute or two, then top it with two slices of cheese. Once the cheese has melted, transfer the chicken to the ciabatta bun and top with sliced avocado.
This easy pulled chicken sandwich can be paired with potato chips, a side salad, fruit, or whatever else you have hanging out in the fridge.
How to Make Pulled Chicken
As I’ve mentioned before, I highly recommend making a whole chicken in the slow cooker and eating off that all week. If you don’t have a slow cooker or can’t commit to cooking a whole chicken, you can also bake a few chicken breasts at the beginning of the week and slice them up as needed to make sandwiches.
Tips for Making Pulled Chicken Sandwiches
You may want to reheat the pulled chicken with a little water to make sure it stays nice and moist. If the chicken is dry, you won’t be able to choke down this sandwich.
If you’re in a time crunch, feel free to use store-bought ranch dressing. (Although my homemade version is seriously delicious).
I love the creamy avocado on this sandwich, but you can play around with the toppings to suit your own tastes. Ranch pairs nicely with any veggie, so the sky’s the limit!
More Easy Chicken Recipes You’ll Love
- Easy Chicken Gyros with Tzatziki Sauce
- Chicken Caprese Sandwich
- Easy Shredded Chicken and Zucchini Tacos
- Honey Mustard Chicken
- Greek Salad with Chicken
Pulled Chicken Sandwich with Creamy Ranch Sauce
Warm the buns in a toaster oven or warm in the microwave for 30 seconds. Spread 1 tablespoon of ranch sauce on each of the ciabatta slices.
Heat half of the chicken in a fry pan covered with a lid or place on a plate and warm in the microwave for 30 seconds. Top with 2 slices of cheese and heat until cheese melts. transfer to the bottom bun and then top with slices of avocado and the top bun. Serve warm.
*You can sub creamy havarti, spicy horseradish cheese, or hot habanero if you can find it.
More Shredded Chicken Recipes to Try
There’s more than one way to shred a chicken (have you tried shredding chicken in your stand mixer?) and tons of ways to enjoy it in a sandwich or wrap. Here are a few you just might want to add to your lunch or easy dinner menu.
Apple Butter BBQ Chicken Sandwich
You know what you do when you have a ton of BBQ chicken sandwiches out there? You add something unique, like apple butter and an apple slaw. Good thinking!
Get the recipe | Nutmeg Nanny
Ginger Scallion Chicken Wrap
Asian flavors at your fingertips that are ready to wrap and roll. The secret is always in the sauce.
Get the recipe | What’s Gaby Cooking
Healthy BBQ Chicken Quesadilla
Egg whites make this bbq flavored chicken teaser a tasty option for breakfast, lunch OR dinner.
Get the recipe | Food Faith Fitness
Award Winning Chipotle Chicken Grilled Cheese Sandwich
This sandwich is one of those examples of when it is exactly right to enter food contests. Because you can actually win the best in show with a recipe like this.
Get the recipe | Gimme Delicious
California Chicken Club Wrap
It’s the mango that gives this bacon swathed wrap a sweet California flavor.
Get the recipe | Taste and Tell
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