Easy Shredded Chicken Sandwich Recipe
A comforting, creamy Ohio-style shredded chicken sandwich made with tender meat and a rich, cracker-thickened sauce. Excellent for feeding a crowd at potlucks, tailgates, or large family gatherings.
Servings 10 sandwiches
Calories 410kcal
Equipment
- Slow cooker or Instant Pot
- Stand mixer
- Skillet or griddle
Ingredients
Chicken Base
- 3-4 lbs chicken breast or 1 whole rotisserie chicken shredded
- 2 cans condensed cream of chicken soup 10.5 oz each
- 2 cups crushed buttery crackers or chicken-flavored stuffing mix
- 0.5 cup chicken broth if using slow cooker
Serving
- 8-10 sandwich buns
- 2 tbsp butter for toasting
- Beef bacon bits, pickled red onions, or spicy slaw optional toppings
Instructions
- Cook the chicken: For fresh breasts, cook in a slow cooker on low for 4-6 hours, or use an Instant Pot on high manual pressure for 10-12 minutes followed by a quick release. If using rotisserie chicken, remove meat from bones and set aside.
- Shred the chicken: Place warm chicken in a stand mixer with the paddle attachment and run on low for 30 seconds, or shred manually using two forks.
- Mix the base: Combine the shredded chicken and condensed cream of chicken soup in a large pot, slow cooker, or Instant Pot (on sauté mode).
- Thicken the mixture: Stir in the crushed crackers or stuffing mix to act as a binder and create the signature thick texture.
- Heat through: Warm the mixture on low heat for 15-30 minutes, allowing the flavors to meld.
- Prepare buns: Lightly butter the sandwich buns and toast them in a skillet or on a griddle until golden brown.
- Assemble: Spoon the creamy chicken mixture onto the toasted buns, top with beef bacon bits or pickled onions if desired, and serve immediately.
Notes
Informations nutritionnelles :
Calories : 410 kcal | Protéines : 26 g | Glucides : 35 g | Lipides : 19 g
Tip: Always toast your bread with a little butter before adding the toppings. This creates a protective barrier that prevents the sauce from making the bread soggy.