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Shredded Chicken Sandwich

Creamy shredded chicken mixed with toasted bread makes a simple, satisfying sandwich filling.
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours
Servings: 4 servings

Ingredients

  • 1.5 pounds boneless skinless chicken breasts about 3 (8-ounce) breasts
  • 1/4 teaspoon kosher salt plus additional for cooking chicken
  • 1/4 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
  • 1.5 teaspoons poultry seasoning
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 2 slices whole grain bread to toast and crumble into the filling
  • 1/2 cup nonfat plain Greek yogurt
  • whole grain buns for serving
  • shredded sharp white cheddar, Monterey Jack, or Swiss cheese optional, for topping

Instructions

  • Arrange the chicken breasts in a single layer in a 6-quart (or larger) slow cooker; season with additional salt and pepper. Cover and cook on LOW until chicken reaches 165°F, about 1 1/2 to 2 hours.
  • While the chicken cooks, melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk constantly until the flour turns golden and smells nutty, at least 1 minute.
  • Gradually whisk in the milk and chicken broth, then stir in 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, Parmesan, poultry seasoning, Italian seasoning, and garlic powder. Cook, stirring, until the sauce thickens, about 3–5 minutes, then remove from heat.
  • Deeply toast the two slices of whole grain bread in a toaster or in a 350°F oven for 8–10 minutes, turning once, until very golden and dry. Let cool, then tear or crumble into small pieces.
  • When the chicken is done, transfer it to a bowl and discard any cooking liquid; wipe the slow cooker clean with a paper towel. Shred the chicken with two forks, your fingers, or a hand mixer.
  • Pour the thickened sauce over the shredded chicken in the slow cooker. Add the torn/crumbled toasted bread and the Greek yogurt, then stir thoroughly to combine.
  • Cover and cook on LOW for 1 hour to meld flavors. Uncover, stir before serving, and adjust seasoning if needed.
  • To serve, pile the creamy shredded chicken onto whole grain buns and top with optional shredded cheese; for open-faced sandwiches, place chicken on toasted bread and melt cheese under a broiler if desired.

Equipment

  • 6-quart slow cooker (or larger)
  • Medium Saucepan
  • Whisk
  • Mixing Bowl
  • two forks or hand mixer
  • Toaster or oven
  • Measuring Cups and Spoons

Notes

  • Use cooked shredded chicken made in advance if desired.
  • You will need about 3 heaping cups of shredded chicken total.
  • Store leftover filling in the refrigerator for up to 3 days.
  • Rewarm gently on the stove or microwave with a splash of liquid if needed.
  • Leftover filling can be frozen for up to 3 months; thaw overnight in the refrigerator.