Ohio’s Creamy Chicken and Potato Chip Sandwiches | TASTE

In a large pot over medium-high heat, add chicken. Pour broth over chicken to cover and season with 1 teaspoon salt and 1 teaspoon pepper. Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through, 10 minutes. Remove from pan and let rest 10 minutes. Strain the broth into a heatproof bowl. Set aside 1 ¼ cups of the strained broth. Save the rest for use in other recipes. Once your chicken breasts are cool enough to handle, use two forks to shred the chicken into small pieces. Use your own preferences as a guide. The finer you shred now, the finer your sandwich. Chicken can be cooked and shredded up to two days ahead of time. Add the cream of chicken soup, 1 ¼ cups chicken broth, and poultry seasoning, garlic powder, and the remaining salt, and black pepper to the bowl of your slow cooker and stir to combine. Next, add the cooked shredded chicken and crushed potato chips, and gently stir until the chicken and chips are covered in the sauce mixture. Cover with the slow cooker lid and cook on high heat for 1 hour or on low heat for 2–3 hours. When the filling is done, the liquid should have thickened up, with the broth and cream of chicken soup creating a sauce that clings to the shredded chicken but does not drip. When finished, turn the slow cooker off or to the “keep warm” setting. Pile shredded chicken high on sandwich buns (I like Martin’s Famous Potato Rolls best) and serve. If you like a spicy kick, add sliced banana peppers, sliced pepperoncini, or pickled jalapeños. It’s not traditional at all, but it is delicious.