shredded chicken sandwich

Crockpot Ohio Shredded Chicken Sandwiches are the delicious sandwich we used to order at the baseball field snack shack. Hot, creamy, shredded chicken piled on a soft hamburger bun... the perfect easy meal for your family or to feed a crowd!

Crockpot Ohio Shredded Chicken Sandwiches

Sweet Sue boned chicken (or other brand

can cream of chicken soup

box Stove Top Stuffing, chicken flavor

chicken broth

package cream cheese

Hamburger buns

In a large slow cooker, combine the chicken, cream of chicken soup, dry stuffing mix, and the chicken broth; mix well.

Set the slow cooker to low and cook for 2 hours, stirring at least once after the first hour.

After 2-3 hours of cooking, the shredded chicken mixture should be hot (if it is not, continue to slow cook until it is hot before moving on to the next step). Cut the cream cheese into cubes and stir into the shredded chicken. 15 minutes later, stir the chicken again until the cream cheese is completely melted in.

Serve the shredded chicken hot on hamburger buns.

The Shredded Chicken Sandwich is one of the most classic sandwiches in Ohio. This hot and creamy chicken sandwich is so easy to make, only requires a handful of ingredients, and is budget friendly. Once you make this sloppy chicken sandwich, you will understand why it’s so popular.

Hot Shredded Chicken Sandwich

12 oz Canned Chicken Breast (or 3

c stuffing mix (chicken flavor)

Salt and pepper (to taste)

sleeve Ritz crackers (crushed)

10 3/4 oz Cream of Chicken soup

Chicken broth

In a medium sized saucepan, add in the canned chicken. Using a fork or your fingers, shred the chicken. Then add in the remaining ingredients.

Turn the heat on medium and cook until all of the ingredients are thoroughly heated through.

If you are wanting to use your crock pot, the full instructions are in the article.

This hearty chicken stew for Pan con Pollo, made with rotisserie chicken, is a one-pot meal that can be on the table in under an hour to make a flavorful smothered chicken Sandwich that will melt in your mouth as you bite into it.

Shredded Chicken Sandwich "Pan con Pollo"

tomatoes (, chopped)

1- 28 oz can crushed tomatoes

extra virgin olive oil

onion

Poblano pepper or bell pepper ((any color), chopped)

garlic (, minced)

red pepper flakes

black pepper

salt (,

oregano

water

sugar

bay leaves

Chile Ancho

Chile Guajillo

Chile Pasilla

Chile Arbol

sazon goya culantro y achiote

knorr chicken flavor bouillon

store-bought rotisserie chicken (,Disassemble the chicken into large pieces or leftover turkey from

cabbage

Watercress

cucumbers (, unpeeled and sliced in thin slices)

radishes (, thinly sliced)

mayonnaise (,

mustard

Heat the olive oil over medium-high heat in a large saucepan. When hot, add the chile arbol, chile guajillo, Chile Pasilla, and chile ancho and saute, frequently stirring for 1 to 2 minutes or until the oil begins to turn a bit orange from the chiles; remove them from the pot with a slotted spoon and set aside.

Add the garlic, fresh tomatoes, poblanos pepper, and onion, and cook over medium-low heat until the vegetables soften, occasionally stirring about 5 minutes. Return the chiles into the saucepan and add the crushed canned tomato, water; season with chicken bouillon, sazon goya culantro y achiote, sugar, black pepper, and red pepper flakes to taste. Bring to a boil and immediately reduce heat to low (stirring and constantly scraping the bottom of the pan).

Using an immersion blender or a standard blender, process the mixture in batches until smooth enough for your taste. If using a standard blender, take care not to fill the jar more than half full per batch, leave the hole in the lid open, cover with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.

Add the disassembled bone-in rotisserie chicken and bay leaves to the saucepan to help the sauce develop more flavor, and bring the sauce to a simmer and cook, occasionally stirring, until it has deepened in color and reduced slightly, about 30 minutes (if the sauce begins to scorch, lower the heat). The sauce is done when the sauce is thickened and no longer watery.

Season to taste with salt and pepper, if needed. Remove the bay leaves along with the chicken and set aside until cool enough to handle. Shred into bite-size pieces using your hands or two forks, discarding the bones, and return the meat to the pot.

On a baking sheet lined with parchment paper, assemble all vegetables. Set aside. Preheat the oven to 400° F

Toast your Bolillo Rolls on the middle rack of the oven, either on a sheet pan lined with parchment paper or directly on the grates, for about 10 minutes, flipping it halfway through.

Place toasted Bolillo Rolls on each plate, cut lengthwise, and spread mayonnaise on one side of the bread. The other side spread mustard, top each bread with shredded cabbage or two pieces of lettuces, cucumber slices, a couple of onions, a couple of radish slices.

Mound the shredded chicken into each bun, scoop a small spoonful of sauce onto each of the sandwiches, and top with watercress or cilantro. Repeat the process with the remaining Bolillo Rolls. Buen provecho!

To Assemble the Shredded Chicken Sandwich &quot;Pan con Pollo.&quot;

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