Meaty Shredded Chicken Sandwich (Printer-Friendly)
Savory shredded chicken combined with cream soups and stuffing mix, served on soft sandwich buns.
# What You'll Need:
→ Protein
01 -
75 ounces canned chicken breast, drained
→ Cream Soups
02 -
32 ounces cream of chicken soup
03 -
10.5 ounces cream of celery soup
→ Liquids
04 -
2 cups chicken broth
→ Seasoning and Fillers
05 -
12 ounces Stove Top chicken-flavored stuffing mix
→ Bread
06 -
40 small to medium-sized sandwich buns
# Steps to Follow:
01 -
Line the slow cooker insert with non-stick spray or grease lightly.
02 -
Drain canned chicken 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 and stir thoroughly to combine.
04 -
Add chicken broth and sprinkle stuffing mix over the chicken mixture. Stir well to evenly distribute all ingredients.
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 chicken broth as needed to keep the mixture moist.
# Extra Suggestions:
01 -
Use white chicken breast meat for a milder flavor or blend with dark meat for richer taste.
02 -
Stirring periodically prevents burning and facilitates even flavor development.
03 -
Adding extra broth during cooking maintains moisture, especially when holding for several hours.