Just finish your jar of dill pickles? Don’t toss that pickle juice! Make the most delicious and easy Crock Pot Dill Pickle Chicken Sandwiches. Juicy and tangy shredded chicken piled high on soft buns with cheese, pickles and ranch dressing, this recipe is perfect for a stress free meal.
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If you’re a pickle lover, this recipe is for you! These Crock Pot Dill Pickle Shredded Chicken Sandwiches are tangy, juicy, and bursting with bold flavor. Chicken breasts are slow-cooked in dill pickle juice and ranch seasoning until tender enough to shred, then piled high on sandwich buns with your favorite toppings.
These sandwiches are seriously crave-worthy with the perfect balance of zippy dill flavor and savory goodness. They’re ridiculously easy to make with just a few ingredients—and even easier to devour. Perfect for busy weeknights, game day gatherings, a summer BBQ or meal prep lunches!
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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Just 6 simple ingredients!
- 6 Quart or larger slow cooker. I have this one
- 2 pounds chicken breast
- 1 cup dill pickle juice– bread and butter pickle juice could be used, as well
- 1 packet ranch seasoning and dressing mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 3 tablespoons salted butter, cut into thin slices- this makes the sandwiches extra juicy
- Buns, for serving
- Dill pickle chips, cheese, ranch dressing, for serving
How To Make It
This set-it-and-forget-it recipe couldn’t be easier! Just follow these simple steps:
Add the Chicken:
Place the chicken breasts in the bottom of your crock pot.
Flavor It Up:
Pour the dill pickle juice over the chicken. Sprinkle the ranch seasoning, garlic powder, and dried dill evenly over the top. Add the slices of butter right on top of the chicken.
Slow Cook:
Cover the crock pot and cook on low for 5 hours, or until the chicken is fall-apart tender.
Shred:
Use two forks to shred the chicken directly in the crock pot, mixing it well with all the flavorful juices.
Assemble and Serve:
Pile the shredded chicken high on sandwich buns and top with sliced pickles and a drizzle of ranch dressing. Serve warm and enjoy every bite!
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🥒 Topping Ideas
Take your sandwiches to the next level with these tasty topping options:
- Sliced dill pickles – double down on the pickle flavor!
- Pickled red onions – for a tangy crunch with a pop of color.
- Coleslaw – classic creamy or vinegar-based slaw adds great texture.
- Cheese slices – provolone, Swiss, or Havarti pair beautifully.
- Lettuce and tomato – keep it fresh and simple.
- Spicy mayo or ranch – adds creaminess and a little kick.
- Crispy bacon – because everything’s better with bacon.
🍽️ What to Serve on the Side
Round out your meal with one (or more) of these easy and delicious side dishes:
- Potato chips or pickle-flavored chips for extra crunch.
- Potato salad – try a dill pickle potato salad to match the theme!
- Pasta salad-a refreshing and filling side dish.
- Corn on the cob – sweet and buttery contrast to the tangy chicken.
- Baked beans – hearty and satisfying.
- Cucumber salad – light and refreshing with a cool crunch.
- French fries or tater tots – because who doesn’t love a crispy side?
- A big fresh green salad– light and healthy
Try These Next
- Crock Pot Italian Beef Sandwiches
- French Dip Sandwiches
- Mississippi Chicken
- Crock Pot BBQ Pulled Pork
- Shredded Pork Tacos
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Crock Pot Dill Pickle Shredded Chicken Sandwiches
Equipment
Ingredients
- 2 pounds chicken breast
- 1 cup dill pickle juice
- 1 packet ranch seasoning and dressing mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 3 tablespoons salted butter cut into thin slices
- Buns for serving
- Dill pickle chips sliced cheese, ranch dressing, for serving
Instructions
- Place the chicken breasts in the bottom of your crock pot.
- Pour the dill pickle juice over the chicken. Sprinkle the ranch seasoning, garlic powder, and dried dill evenly over the top. Add the slices of butter right on top of the chicken.
- Cover the crock pot and cook on low for 5 hours, or until the chicken is fall-apart tender.
- Shred: Use two forks to shred the chicken directly in the crock pot, mixing it well with all the flavorful juices.
- Assemble and Serve: Pile the shredded chicken high on sandwich buns and top with sliced pickles, a slice of cheese and a drizzle of ranch dressing. Serve warm and enjoy every bite!
This was amazing! So juicy.
So happy to hear!