Meaty Shredded Chicken Sandwiches (Printer-Friendly)
Tender shredded chicken mixed with creamy soups and stuffing blend, slow-cooked for rich, satisfying sandwiches.
# What You’ll Need:
→ Protein
01 -
75 ounces canned chicken breast, drained
→ Canned Soups
02 -
32 ounces cream of chicken soup
03 -
10.5 ounces cream of celery soup
→ Liquids
04 -
2 cups chicken broth
→ Seasoning Mix
05 -
12 ounces chicken-flavored stuffing mix
→ Bread
06 -
40 small to medium sandwich buns
# Steps to Make This:
01 -
Line the slow cooker with a liner or coat the inside with non-stick cooking spray.
02 -
Drain canned chicken and transfer pieces to the slow cooker. Use a fork to fluff and shred the chicken, separating larger pieces.
03 -
Add cream of chicken soup and cream of celery soup to the shredded chicken and stir thoroughly.
04 -
Pour in chicken broth and sprinkle the stuffing mix over the top. Stir well to combine all ingredients evenly.
05 -
Cover and cook on low for 4 to 5 hours or on high for 3 to 4 hours, stirring every hour. Add 1/4 to 1/2 cup of chicken broth as needed to maintain moisture.
06 -
Spoon the warm shredded chicken mixture onto sandwich buns and serve immediately.
# Additional Notes:
01 -
For thicker filling, add additional stuffing mix or crumbled crackers and adjust cooking time accordingly.
02 -
Using white chicken breast enhances the delicate flavor, but mixing white and dark meat is acceptable for richer taste.
03 -
Keep extra chicken broth on hand to maintain moisture during cooking.