• In a cast iron skillet over medium high heat cook the bacon until crispy. Set aside on a plate with paper towels.
• While the bacon is cooking season the chicken breasts on all sides with the ranch seasoning. Set aside.
• When the bacon is done, drain the cast iron skillet of excess bacon grease leaving about 2 tablespoons in the skillet. Place the skillet over medium high heat. Add seasoned chicken breasts and cook for about 5-7 minutes on each side or until the chicken is completely cooked through.
• Remove the chicken from the skillet and shred on a plate or in a medium bowl using two forks. Return to the hot skillet and turn the heat on low to medium heat. Add the ranch dressing and smoked gouda. Stir until well combined and until the cheese has melted. If the cheese is not melting you can increase the heat a little.
• Remove the chicken from the heat and start assembling the sandwiches. Add the romaine lettuce, pickles, bacon, and cheesy ranch chicken to the brioche buns. Serve immediately.

Slow Cooker Instructions

• Season boneless, skinless chicken breasts with ranch seasoning mix. 
• Add the seasoned chicken breasts to the slow cooker, arranging them in a single layer.
• Add ranch dressing and 8 ounces cream cheese to the slow cooker. The original recipe doesn't call for cream cheese but this ingredient will be needed to keep the chicken moist and creamy. 
• Cook the chicken on low for 4-6 hours or on high for 2-3 hours or until the internal temperature reaches 165°F (74°C) and the chicken is tender and easily shreddable.
• Once the chicken is cooked, remove it from the slow cooker and shred using two forks. Once done assemble the sandwich with bacon, lettuce, pickles, and the chicken mix. Enjoy the bacon chicken ranch sandwich immediately.