Description
This sandwich started as a midnight fridge raid in my college days—just a chicken breast, leftover pickle juice, and a ranch packet. The result? A juicy, pull-apart pickle-infused chicken that became my ultimate comfort food. Fast-forward to today, and it’s a picnic favorite that brings people together. Tangy, creamy, crunchy, and crazy simple—this sandwich is proof that magic can come from what’s left in your fridge.
Ingredients
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2 lbs boneless chicken (thighs = juicier, breasts = leaner)
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1 cup dill pickle juice (brine from jar)
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1 packet ranch seasoning (or homemade mix)
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2 garlic cloves, minced
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½ tsp dried dill
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Salt & pepper (go easy—brine is salty!)
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Toasted buns (brioche, whole grain, or lettuce wraps)
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Coleslaw (store-bought or simple: cabbage + mayo + vinegar + honey)
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Dill pickle chips (for topping)
Instructions
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Load the Crockpot
Place chicken in slow cooker. Pour pickle juice over it. Sprinkle in ranch, garlic, dill, pepper. -
Slow Cook
Cook on LOW 6–7 hrs or HIGH 3–4 hrs. Check at 6 hrs—don’t overdo it! -
Shred & Soak
Shred chicken with forks in the pot. Let it sit 15 mins to absorb all that briny goodness. -
Toast & Build
Toast buttered buns until golden. Layer with shredded chicken, coleslaw, and plenty of pickle chips.
Notes
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Boost flavor: Rub buns with garlic post-toast.
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Spice it up: Add red pepper flakes or hot sauce to the crockpot.
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Go wild: Add bacon, fried pickles, or sriracha mayo on top.
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Low-carb tip: Skip the bun, serve over lettuce with avocado.
- Prep Time: 10 mins
- Cook Time: 6–7 hrs (low) / 3–4 hrs (high)
Nutrition
- Calories: 390
- Fat: 24g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g