These Hot Shredded Chicken Sandwiches are a classic recipe that is delicious, creamy and make a quick lunch or dinner!
Hot Shredded Chicken Sandwiches are a popular Ohio recipe that have been around for quite some time. Since I’ve been born and raised in Ohio I’ve have eaten them for many years and always loved my mom’s recipe and I think you will too!
There are several ways you can make hot shredded chicken sandwiches. One of the easiest ways to make it is in the crock pot and let it cook completely or you could roast in the oven first at 325 degrees for 45 minutes and then finish cooking in crockpot. However you make them they are great for pot lucks, family parties or just when you want a quick lunch or dinner. Enjoy!
For this recipe, you are going to need a slow cooker. If you don’t have one and looking for a Crock-Pot, my favorite one is this Crock-Pot® 6.0-Quart Cook & Carry with Digital Timer. I like the digital timer cause I don’t have to guess what time I put the food in and know when I should take it out.
30 oz boneless canned chicken
1 can cream of chicken soup (if you don’t want them as sloppy, use 1/2 can)
1/2 small onion, diced
3 celery stalks, diced
1/2 cup water
Salt and pepper to taste
How to Make Hot Shredded Chicken Sandwiches in Crock Pot
Add all ingredients in a slow cooker and cook for 1-2 hours on high or 3 hours on low stirring at halfway point. Serve hot on hamburger or sliders buns.
Note: This recipe can also be made using turkey instead of chicken.
Can you use any boneless chicken for this recipe if you don’t canned chicken?
Yes, you can use any kind of boneless chicken such as chicken breasts or even a rotisserie chicken if you shred it off the bone. If you are going to use boneless chicken breasts add 4 pieces and rest of ingredients and cook on low for 6 hours. Or if you use a rotisserie chicken, shred it off the bone and add to the crock pot with rest of ingredients and cook 1-2 hours on high or 3 hours on low stirring at halfway point.
Hot Shredded Chicken Sandwiches
- 30 oz canned chicken
- 1 can cream of mushroom soup
- 1/2 small onion diced
- 3 celery stalks chopped finely
- 1/2 cup water
- Salt and pepper to taste
- Add all ingredients in a slow cooker and cook for 1-2 hours on high or 3 hours on low stirring at halfway point.
- Serve hot on hamburger or sliders buns.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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