Shredded Chicken Sandwich

There’s nothing quite like a warm, hearty Shredded Chicken Sandwich to brighten your day. I remember the first time I made this dish; the aroma of chicken slowly cooking in the slow cooker wafted through my home, drawing everyone into the kitchen. It was a rainy evening, and the cozy feeling of the meal seemed to wrap around us like a warm blanket. Each bite was a blend of tender chicken, creamy sauce, and perfectly toasted bread, making it a true comfort food classic. I often find myself serving it for casual family dinners or gatherings with friends, where it never fails to elicit smiles and satisfied sighs. There’s something special about the simplicity of this recipe; it takes minimal effort but yields a flavor profile that feels gourmet. It’s the kind of dish you can whip up on a busy weeknight or prepare in advance for weekend fun.

Shredded Chicken Sandwich Shopping List

When making the Shredded Chicken Sandwich, using high-quality ingredients is crucial. Each component plays a role in creating that irresistible flavor you crave. The hero of this dish is the chicken, which becomes beautifully tender as it cooks. The creamy sauce infused with butter, flour, and broth binds everything together, while the bread adds that satisfying crunch. Let’s gather everything we need!

• 1 ½ pounds boneless, skinless chicken breasts (about 3, 8-ounce breasts)
• ¼ teaspoon kosher salt plus additional for cooking chicken
• ¼ teaspoon ground black pepper plus additional for cooking chicken
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk (I used 1%)
• 1 cup low sodium chicken broth
• 2 tablespoons grated Parmesan cheese or nutritional yeast
• 1 ½ teaspoons poultry seasoning
• ½ teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 2 slices whole grain bread
• ½ cup nonfat plain Greek yogurt
• Whole grain buns
• Shredded sharp white cheddar, Monterey jack, or Swiss cheese (optional)

Instructions for Shredded Chicken Sandwich

Making the Shredded Chicken Sandwich is a step-by-step delight. Each phase builds layers of flavor that make this dish unforgettable. Let’s dive into the process!

1. To prepare the shredded chicken in the slow cooker, arrange the breasts in a single layer in a 6-quart or larger slow cooker. Sprinkle with salt and pepper. Cover and cook on LOW for 1 and a half to 2 hours, until the chicken reaches 165°F on an instant-read thermometer. If you’re using a different size of breasts or swapping for chicken thighs, refer to my post for Crock Pot Shredded Chicken for specific cooking times.
2. While the chicken cooks, melt the butter in a medium saucepan over medium heat. Sprinkle the flour over the top. Whisk to combine, then continue whisking and cooking until the flour turns golden brown and smells slightly nutty, which should take at least one full minute. It’s essential to cook the flour thoroughly to avoid a raw taste in the final dish.
3. Gradually add the milk and broth, whisking constantly to smooth out any lumps. Stir in the kosher salt, black pepper, Parmesan, poultry seasoning, Italian seasoning, and garlic powder. Keep cooking and stirring until the mixture thickens a bit more, which should take about 3 to 5 minutes depending on the size of your pan. Once it reaches the desired thickness, remove it from the heat.
4. Deeply toast the bread in your toaster, or place it in a 350°F oven for 8 to 10 minutes, turning it over halfway through. The bread should be a deep golden brown, dry, and just on the verge of being burned without crossing the line. Let it cool completely.
5. Once the chicken has finished cooking, transfer it to a bowl. Discard any remaining cooking liquid and carefully wipe the slow cooker clean with a paper towel. Shred the chicken using two forks, your fingers, or for maximum ease, use a hand mixer and shred it right in the crock pot. If you’re using pre-cooked chicken, add it to the slow cooker now.
6. Pour the thickened sauce over the shredded chicken in the slow cooker. Tear and crumble the toasted bread into small pieces directly over the top. You can also pulse it into crumbs in a food processor, but I find using my fingers is just as simple. Add the Greek yogurt and use a large spoon to stir everything together until well combined.
7. Cover the crockpot again and let it cook on low for an additional hour. Just before serving, uncover and give the chicken a good stir to mix everything thoroughly.
8. To serve, pile the chicken mixture onto buns and top with your choice of cheese. Alternatively, serve it open-faced over the toasted bread, adding the cheese on top. If you like, you can pop the bread under the broiler for a few moments to melt and brown the cheese. Enjoy!

Ways to Customize

If you’re looking to put your own spin on the Shredded Chicken Sandwich, there are countless ways to do it! Here are some tips to make this dish even more fabulous:

• Storage: Refrigerate leftover filling for up to 3 days, and assemble the sandwiches just before serving to keep the bread fresh.
• Freezing: Leftover filling can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Pairing: Serve with a side of crispy fries or a fresh salad for a complete meal.
• Sauce swap: Try using barbecue sauce or buffalo sauce for a different flavor profile.
• Veggie additions: Incorporate sautéed peppers or onions into the mix for added flavor and nutrition.
• Cheese variety: Experiment with different types of cheese like pepper jack for a spicy kick or mozzarella for a milder taste.

Great Combinations for Shredded Chicken Sandwich

When it comes to serving the Shredded Chicken Sandwich, the possibilities are endless! Here are some fantastic ideas to elevate your meal:

• Side dishes: Pair your sandwiches with crispy fries, sweet potato wedges, or a light coleslaw to balance the richness of the chicken.
• Occasions: This dish is perfect for casual gatherings like game days, picnics, or potlucks. It’s easy to make a large batch and keep everyone satisfied.
• Storage tips: Store leftover filling in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove or in the microwave.
• Seasonal pairings: Serve alongside a fresh garden salad in the summer or warm soup during the colder months for a comforting meal.
• Open-faced option: For a unique twist, serve the chicken open-faced over toasted bread and top with a rich cheese sauce for a deliciously indulgent experience.

FAQ

Conclusion

The Shredded Chicken Sandwich is a delightful mix of flavors and comfort that is sure to please everyone at your table. With its tender **chicken**, creamy sauce, and customizable toppings, it’s perfect for any occasion. I encourage you to give this recipe a try; it’s simple, satisfying, and will quickly become a go-to favorite!

Shredded Chicken Sandwich

The ultimate comfort food, the Shredded Chicken Sandwich combines tender **chicken** with creamy sauce, all nestled in crispy **bread**. Perfect for busy weeknights or casual gatherings, this easy recipe is sure to become a family favorite. Try it tonight and savor the deliciousness!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 5 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 450 kcal

Equipment

• Frying Pan
• Whisk
• Wooden Spoon
• Food Processor
• Oven
• Grater
• Chef's Knife
• Mixing Bowl
• Slow Cooker

Ingredients

  

• 1 ½ pounds boneless, skinless chicken breasts about 3, 8-ounce breasts
• ¼ teaspoon kosher salt plus additional for cooking chicken
• ¼ teaspoon ground black pepper plus additional for cooking chicken
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk (I used 1%)
• 1 cup low sodium chicken broth
• 2 tablespoons grated Parmesan cheese or nutritional yeast
• 1 ½ teaspoons poultry seasoning
• ½ teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 2 slices whole grain bread
• ½ cup nonfat plain Greek yogurt
• Whole grain buns
• Shredded sharp white cheddar, Monterey jack, or Swiss cheese (optional)

Instructions

 

• To prepare the shredded chicken in the slow cooker, arrange the breasts in a single layer in a 6-quart or larger slow cooker. Sprinkle with salt and pepper. Cover and cook on LOW for 1 and a half to 2 hours, until the chicken reaches 165°F on an instant-read thermometer. If you're using a different size of breasts or swapping for chicken thighs, refer to my post for Crock Pot Shredded Chicken for specific cooking times.
• While the chicken cooks, melt the butter in a medium saucepan over medium heat. Sprinkle the flour over the top. Whisk to combine, then continue whisking and cooking until the flour turns golden brown and smells slightly nutty, which should take at least one full minute. It's essential to cook the flour thoroughly to avoid a raw taste in the final dish.
• Gradually add the milk and broth, whisking constantly to smooth out any lumps. Stir in the kosher salt, black pepper, Parmesan, poultry seasoning, Italian seasoning, and garlic powder. Keep cooking and stirring until the mixture thickens a bit more, which should take about 3 to 5 minutes depending on the size of your pan. Once it reaches the desired thickness, remove it from the heat.
• Deeply toast the bread in your toaster, or place it in a 350°F oven for 8 to 10 minutes, turning it over halfway through. The bread should be a deep golden brown, dry, and just on the verge of being burned without crossing the line. Let it cool completely.
• Once the chicken has finished cooking, transfer it to a bowl. Discard any remaining cooking liquid and carefully wipe the slow cooker clean with a paper towel. Shred the chicken using two forks, your fingers, or for maximum ease, use a hand mixer and shred it right in the crock pot. If you're using pre-cooked chicken, add it to the slow cooker now.
• Pour the thickened sauce over the shredded chicken in the slow cooker. Tear and crumble the toasted bread into small pieces directly over the top. You can also pulse it into crumbs in a food processor, but I find using my fingers is just as simple. Add the Greek yogurt and use a large spoon to stir everything together until well combined.
• Cover the crockpot again and let it cook on low for an additional hour. Just before serving, uncover and give the chicken a good stir to mix everything thoroughly.
• To serve, pile the chicken mixture onto buns and top with your choice of cheese. Alternatively, serve it open-faced over the toasted bread, adding the cheese on top. If you like, you can pop the bread under the broiler for a few moments to melt and brown the cheese. Enjoy!

Notes

• Tip 1: Refrigerate leftover filling for up to 3 days. Assemble the sandwiches just before serving.
• Tip 2: Rewarm the filling over the stove or gently in the microwave with a splash of water, broth, or milk as needed to thin it back out.
• Tip 3: Leftover filling can be frozen for up to 3 months. Let thaw overnight in the refrigerator.

Keyword comfort food, Easy Chicken Recipes, shredded chicken sandwich, slow cooker chicken

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!