8 slices of bacon, cooked and crumbled
8 hoagie rolls
1 tsp garlic powder
1 c shredded cheddar cheese
3 chicken breasts
8 slices of cheddar cheese
2 (8 ounces) packages of cream cheese
1 packet ranch seasoning
In a slow cooker, add shredded cheese, shredded chicken, garlic powder, ranch dressing, and cream cheese. Stir until just mixed.
Cover and seal the slow cooker, then cook everything for about 3 to 4 hours on a high setting.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Line with parchment paper onto a baking sheet.
Spread a bit of butter over each hoagie roll.
Arrange the hoagie rolls onto the prepared baking sheet.
Place the baking sheet inside the preheated oven and toast the hoagie rolls for about 5 to 10 minutes or until they turn golden brown.
Remove from the oven.
Top each toasted hoagie roll with the chicken mixture, cheddar cheese, and crumbled bacon.
Serve and enjoy!
You can add more bacon and cheese to this if you want.
Place any leftovers in an airtight container, then place them inside the fridge to prevent them from spoiling.