Ingredients

• 1.5 pounds boneless chicken breasts
• 1 cup chicken broth
• 3 cloves garlic
• 0.5 teaspoons dried oregano
• 0.25 teaspoons dried thyme
• 0.5 cups sun-dried tomatoes
• 1 pinch red pepper flakes
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 , 8 ounce
• 1 cup shredded mozzarella-cream cheese blend , such as Kraft® Mozzarella Shredded Cheese with a Touch of Philadelphia for a Creamy Melt
• 0.5 cups grated Parmesan cheese
• 0.25 cups chopped fresh basil
• 1 pound bacon
• 8 brioches buns

Instructions

1. 1 Combine chicken, chicken broth, garlic, oregano, thyme, sun-dried tomatoes, red pepper, salt, and black pepper in a 6- to 8-quart slow cooker. Cook on Low for 4 hours or on High for 2 hours.
2. 2 Use 2 forks or a hand mixer to carefully shred the chicken. Return chicken to the slow cooker; stir in cream cheese, mozzarella, Parmesan cheese, and basil until cheese is melted; keep warm.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
4. 4 Serve chicken on toasted brioche buns and top with bacon. Enjoy!

Nutrition per serving