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Ohio Shredded Chicken Sandwiches

Creamy Ohio Shredded Chicken Sandwiches Recipe

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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Calories: 376
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 (8 oz) block cream cheese, cut into cubes
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (.7 oz) packet dry Italian dressing mix
  • 1/4 cup milk or chicken broth (optional)
  • 6 sandwich buns
  • Butter, for toasting (optional)

Method
 

  1. Lay the chicken thighs in the bottom of a slow cooker. Sprinkle with the dressing mix, then add the cream cheese cubes and the cream of chicken soup on top. Do not add extra liquid.
  2. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken shreds easily with a fork.
  3. Remove the chicken to a plate and shred with two forks. Return it to the slow cooker and stir until the sauce is smooth, adding a little milk or broth if needed.
  4. Butter and toast the cut sides of the buns until golden. Spoon the shredded chicken generously onto the buns and serve hot.

Notes

For a stovetop version, simmer the chicken in a covered skillet with 1 cup of broth for 15-20 minutes, then shred and stir in the cream cheese and soup over low heat. The sauce will look a little loose when hot but sets up as it cools. Shredding the chicken while it’s still warm is much easier than after it has chilled.