Shredded chicken with cream of chicken soup is so delicious I have to have it at least once a month. Are you looking to use shredded chicken in a recipe, but do not want to use canned? This is the most popular recipe I have on my blog because it is so versatile. I originally made this for my pressure cooker, but now I make it for my slow cooker.
Ohio Shredded Chicken Sandwiches
The greatest sandwiches with shredded chicken in Ohio! These sandwiches with creamy chicken and stuffing are well-liked in the Midwest.
I used to make a creamy chicken & stuffing in the slow cooker years ago when the kids were younger. I didn’t have a lot of time because I had three children under the age of four, so I usually used a slow cooker to prepare chicken breasts, cream of chicken soup, and stuffing. The kids enjoyed it, and it was simple!
Of 15 years later, at church events, I first learned about the “Ohio Shredded Chicken Sandwich.” When a friend brought it to a potluck, I was shocked to learn that the dish I had been cooking and serving over rice was actually intended to be stuffed into a hamburger bun.
Why you’ll love this recipe:
- Uses fresh chicken breasts.
- Only 4 ingredients.
- Easy made in the slow cooker.
- Perfect for potlucks and servings crowds.
- Endless recipe variations!
Where did Ohio Chicken Sandwiches come from?
Shredded chicken sandwiches are a fairly local cuisine, according to what I understand. Others in Ohio eat them at every potluck, while some people in Ohio have never heard of them. They are well-liked at neighborhood cafes and eateries that provide sandwiches for lunch. They may be made in infinite other ways, too! Our go-to recipe is provided below, but I’ll also provide a variety of alternatives so you may customize them to your family’s preferences.
How to Make Ohio Shredded Chicken Sandwiches
- The chicken breasts should be put in the slow cooker.
- Over the top, pour the condensed soup.
- 3–4 hours on low, covered, or until the chicken is easily shreddable
- Add the stuffing mix after shredding the chicken.
- Cook for 15-20 minutes, or until the bread crumbs are moistened, after thoroughly mixing and covering.
- Add a little chicken broth at a time until the mixture reaches the desired consistency if you prefer it thinner.
- Serve on buns for hamburgers.
- Place the stuffing mix in the place of ritz crackers. The Ritz crackers aren’t seasoned, so the flavor will be a little different and simpler.
- Some people even use potato chips for stuffing! They impart flavor, add texture, and aid in thickening the mixture.
- Some people use canned chicken to speed up this process even more. Simply reheat the mixture on the stovetop or in the microwave if you choose to do this. The chicken doesn’t need to cook before you eat it!
- For added taste, mix in minced onion.
- If you’d like, add some cheese, grated.
- Alternatively, include a slice of cheese when assembling the sandwich. We enjoy Swiss!
- Utilize a low sodium soup and stuffing packet to make this low in sodium.
- For added flavor, sprinkle on some chicken seasoning; the sandwich will then taste like Thanksgiving!
- Serve without a bun over mashed potatoes or rice.
Shredded Chicken Sandwich
This recipe for shredded chicken sandwiches is a traditional dish that many people grew up eating. A delectable sandwich is created by combining chicken, creamy soup, and crushed crackers or potato chips.
These sandwiches with shredded chicken might be known to Ohio residents. It’s a classic recipe that’s served at get-togethers, drive-ins, and from what I’ve heard, some fast food outlets in the state.
We prepare this dish for easy dinners or family gatherings. You may simply double the recipe to serve a bigger group (makes 6 to 8 sandwiches). There are various versions of this recipe, but my family prefers the one where the filler is potato chips rather than crackers or bread crumbs.
What you need
Chicken – You will need cooked, shredded chicken. It can be cooked in the slow cooker or you could use pre-cooked chicken like rotisserie chicken.
Cream of chicken soup – You can substitute with cream of mushroom or cream of celery if you prefer.
Potato chips – I like using wavy potato chips but you could also use your favorite. I even like using sour cream and onion chips for a little extra flavor.
Some people prefer crushed crackers like Saltines, Ritz or Tollhouse. I even know people who use dried stuffing mix. These ingredients are used as a filler and to add a little bulk to the mixture. You will need 1 1/2 cups of your favorite filler.
Chicken Broth – Use a little broth to help thin out the mixture. If you would like it a little more “sloppy”, add 1 cup instead of 1/2 to the mixture.
Seasonings – Poultry seasoning, garlic powder, salt and pepper.
How to make shredded chicken sandwiches
- In a slow cooker, combine the following ingredients: cream of chicken soup, chicken broth, poultry seasoning, garlic powder, salt, and pepper. Add the crumbled potato chips or crackers and the cooked, shredded chicken.
- Cook for one hour on high or for two to three hours on low, covered.
- On a sandwich roll or hamburger bun, serve the food hot. To the sandwich, you can add pickles or even a dusting of broken chips or crackers.
Cooking chicken in the slow cooker
Before shredding, the chicken can be cooked in the slow cooker or used pre-cooked chicken like rotisserie. If you want to use this technique, put 1 can of cream of chicken soup and some chicken in the slow cooker. After three hours of cooking on high, shred the chicken. Maintain following the recipe.
How to store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in saucepan on the stove for about 10 minutes.
- If you want to up the flavor a bit, consider replacing the crackers with sour cream and onion potato chips.
- When ready to dine, the mixture can be prepared the previous day and heated in the slow cooker.
Light Creamy Chicken Noodle Soup
This homemade chicken noodle soup recipe is by far our favorite. It’s the simplest and most gratifying creamy chicken noodle soup we’ve ever made, and we’ve honestly lost count of how many times we’ve done it. With the addition of potato, new thyme, and practical rotisserie chicken, it becomes much better. If you’re searching for a quick, delectable soup recipe, check out some of the comments below. Your new fave will be this.
Overview: How to Make Light & Creamy Chicken Noodle Soup
You need 1 big pot and a few staple ingredients.
- Smidge of butter: Cook the onions, carrots, and celery in 1 Tablespoon of butter.
- Spices: Use blend of oregano, fresh thyme, fresh ground pepper, and salt. Paired with 2 cloves of garlic, this will be the most flavorful homemade chicken noodle soup you ever try!
- Flour or Cornstarch: Flour of cornstarch create a thick soup base.
- Milk or Half-and-Half: This is the magical ingredient turning your soup into the creamiest soup ever. Use 1 cup of milk, 1 cup of half-and-half, or 1/2 cup of heavy cream. If you want to make regular chicken noodle soup, replace the milk with more chicken broth.
- Potato: 1 medium potato is another magical ingredient because it makes the soup SO creamy, hearty, and satisfying. It cooks down, which creates the creamiest soup consistency ever.
- Chicken: This recipe saves time because you can use store-bought shredded chicken. Pick up a small rotisserie chicken from the grocery store, shred it, and add it right into the soup. Or you can boil chicken breasts or roast them with a little garlic and rosemary. To save time, shred the chicken the day before.
This Soup Satisfies. Period.
I can stay full for hours after eating just one bowl of this creamy, light chicken noodle soup without ever feeling like there’s a massive rock in my stomach. (As we frequently experience following a hearty cream-based soup!) If you have a smaller household, there will be enough of leftover soup to enjoy during the following week, making this the supper that keeps on giving. Serve with a batch of delectably soft dinner rolls or in homemade bread bowls.
The best part is that a cup portion of this creamy chicken noodle soup only has 203 calories and 20 grams of protein according to my calculations (via SparkRecipes). For a substantial, high-protein lunch, curl up with a bowl of 1.5 cups of soup and a large side salad.