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shredded chicken sandwich on plate with celery
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Slow Cooker Ohio Shredded Chicken Sandwiches

Creamy slow cooked shredded chicken piled high on a bakery bun with pepper and pickle relish is comfort food at its finest. Save this recipe for Slow Cooker Shredded Chicken Sandwiches for all your fall and family gatherings.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours 7 minutes
Total Time 6 hours 22 minutes
Servings 8
Calories 215kcal
Author Jill McOwen

Ingredients

  • 4 chicken breasts boneless and skinless
  • 2 tbsp butter
  • 1 tbsp Better than Bouillon Chicken Base
  • 1/2 tsp salt
  • 3/4 cup crushed kettle cooked potato chips
  • 1/3 cup sour cream

Instructions

  • Place the chicken, butter, chicken base and salt in a slow cooker.
  • Cook on LOW heat for 6 hours. Shred the chicken using two forks or kitchen tongs.
  • When ready to serve, stir in the crushed potato chips and sour cream. Heat the shredded chicken on low until warmed through.
  • Serve the chicken on bakery buns with pepper and pickle relish. 

Notes

The measurement of the potato chips is calculated AFTER the chips have been crushed. 

Nutrition

Calories: 215kcal | Carbohydrates: 5g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 344mg | Potassium: 527mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 181IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg