Serve it on hamburger buns, slider rolls, or thick-cut toast with simple toppings like pickles or cheese, or keep it plain to let the savory creaminess shine. Leftovers reheat beautifully and even improve as the flavors meld, so you can double the batch and enjoy easy lunches all week. If you’ve been searching for a reliable, crowd-pleasing sandwich that feels like home, Ohio Shredded Chicken Sandwiches are the answer hearty, simple, and always a hit.
Quick Introduction to Ohio Shredded Chicken Sandwiches
Ohio Shredded Chicken Sandwiches deliver tender pulled chicken in a creamy, savory sauce that piles perfectly onto soft buns. With pantry staples like cream of chicken soup, broth, and a touch of stuffing mix or crackers for body, this set-it-and-forget-it recipe shines at potlucks and weeknights alike. Minimal prep, maximum comfort.
Storage Options
- Refrigerate: Cool completely, then store in an airtight container for 3–4 days.
- Freeze: Up to 3 months in freezer-safe bags. Flatten for quick thawing.
- Reheat: Warm gently on the stovetop or in a slow cooker with a splash of broth or milk to loosen.
- Make-Ahead: Cook 1–2 days ahead; flavors deepen as it rests.
Summary
A classic, creamy Midwestern chicken filling that’s thick, savory, and perfect for sandwiches and sliders. Easy to scale, travel-friendly, and ideal for potlucks.
Equipment
- Slow cooker (4–6 qt) or large Dutch oven
- Two forks for shredding (or a hand mixer)
- Measuring cups and spoons
- Ladle and spatula
Ingredients
- 2.5–3 lb boneless skinless chicken breasts (or thighs)
- 1 can (10.5 oz / 284 g) cream of chicken soup
- 1 cup low-sodium chicken broth (plus more as needed)
- 1/2 cup crushed butter crackers or 1 cup dry stuffing mix (traditional Ohio thickener)
- 1 small onion, finely minced (optional)
- 2 tbsp unsalted butter (optional, for richness)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp poultry seasoning
- 1/2 tsp black pepper
- Salt to taste (start with 1/2 tsp if using unsalted broth)
- 1–2 tbsp pickle juice or apple cider vinegar (optional brightness)
- 12 soft hamburger buns or slider rolls
- Optional toppings: dill pickle chips, American or provolone cheese, hot sauce
Instructions
Slow Cooker Method (Preferred)
- Add chicken, cream of chicken soup, broth, onion (if using), butter, garlic powder, onion powder, poultry seasoning, pepper, and salt to the slow cooker. Stir to coat.
- Cook on Low 4–6 hours or High 2–3 hours, until chicken is fork-tender.
- Shred chicken directly in the cooker using two forks (or a hand mixer on low). Stir in crushed crackers or stuffing mix. Cover and cook 15–20 minutes more to thicken. Add a splash of broth if too thick.
- Stir in pickle juice or vinegar if using. Taste and adjust salt and pepper.
- Spoon a generous mound onto buns and serve warm.
Stovetop Method
- Combine chicken, soup, broth, spices, onion, and butter in a Dutch oven over medium heat. Cover, bring to a gentle simmer, then reduce heat to low.
- Cook, covered, 25–35 minutes until chicken is cooked through and tender (165°F/74°C).
- Shred chicken, return to pot, and stir in crackers or stuffing. Simmer on low 5–10 minutes, adding broth as needed for a thick, spoonable consistency. Finish with pickle juice or vinegar to taste.
Notes
- Thickness is key: the filling should be thick enough to mound on a bun without running. Adjust with cracker/stuffing mix to thicken or broth to loosen.
- Chicken thighs yield extra juiciness; breasts are the classic option.
- Hand mixer hack: mix on low right in the pot for quick shredding.
Tips for Success
- Season in layers: Taste after shredding—salt and acid (pickle juice) wake up the creamy base.
- Hold for service: Keep on “Warm” in the slow cooker with the lid slightly ajar to maintain texture.
- Bun choice matters: Soft buns or potato rolls complement the creamy filling best.
- Big batch friendly: Double ingredients; time remains similar in a 6-qt slow cooker.
Additional Tips and Variations
- Cheesy: Stir in 1 cup shredded cheddar at the end for a melty version.
- Herbed: Add 1–2 tbsp fresh parsley or chives before serving.
- Zesty: Replace 1/4 cup broth with mild salsa or add 1 tsp hot sauce.
- Mushroom: Swap soup for cream of mushroom and add sautéed mushrooms.
- Lightened: Use reduced-fat soup and skip butter; season generously.
- Gluten-Free: Use GF cream soup and crushed GF crackers; serve on GF buns.
Frequently Asked Questions (FAQ)
Can I use rotisserie chicken?
Yes. Use about 5–6 cups shredded rotisserie chicken. Simmer the sauce ingredients first, then fold in chicken and thickener. Warm through.
Why is my filling too thin?
Add more crushed crackers or stuffing mix 1–2 tablespoons at a time and cook a few minutes to hydrate. Keep the lid off to reduce.
Why is it too thick?
Stir in warm broth or a splash of milk until spoonable.
What toppings are traditional?
Many Ohio diners serve it plain on a soft bun. Pickles and a slice of American cheese are common add-ons.
How do I keep it hot for a party?
Serve straight from the slow cooker on Warm and place buns nearby.
Conclusion
Ohio Shredded Chicken Sandwiches bring gentle, creamy comfort to any table with minimal effort and maximum nostalgia. Whether you’re feeding family or a crowd, this easy classic delivers dependable flavor, simple prep, and leftovers that reheat like a dream.