Creamy shredded chicken sandwich (Printer-Friendly)
Tender shredded chicken mixed with creamy soup and stuffing blend, perfect for easy sandwiches.
# What You’ll Need:
→ Protein
01 -
75 ounces canned chicken breast, drained
→ Creamy Base
02 -
32 ounces cream of chicken soup
03 -
10.5 ounces cream of celery soup
→ Liquids
04 -
2 cups chicken broth
→ Seasoning
05 -
12 ounces chicken-flavored Stove Top stuffing mix
→ Bread
06 -
40 small to medium sandwich buns
# Steps to Follow:
01 -
Line the slow cooker with a liner or coat it with non-stick cooking spray to prevent sticking.
02 -
Drain canned chicken thoroughly and transfer to the slow cooker. Use a fork to fluff and separate the meat into smaller pieces.
03 -
Pour cream of chicken soup and cream of celery soup over the shredded chicken. Stir thoroughly to combine.
04 -
Add chicken broth to the mixture and stir well to integrate evenly.
05 -
Sprinkle the stuffing mix over the chicken mixture and stir to distribute evenly.
06 -
Cover and cook on low for 4 to 5 hours or on high for 3 to 4 hours. Stir every hour, adding 1/4 to 1/2 cup chicken broth if the mixture appears dry to maintain moisture.
07 -
Spoon the creamy shredded chicken onto sandwich buns and serve warm.
# Helpful Hints:
01 -
For best results, cook on low to allow flavors to meld and reduce the risk of burning. Keep extra broth handy to maintain moisture during serving.
02 -
Using white chicken breast yields a cleaner flavor, but mixing white and dark meat can enhance richness.