Shredded Chicken Sandwich

Name: Shredded Chicken Sandwich
Prep time: 5 min
Cook time: 3 h
Total time: 3 h
Yield: 4 people
Ingredients: 1 ½ pounds boneless, skinless chicken breasts; ¼ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 cup milk; 1 cup low sodium chicken broth; 2 tablespoons grated Parmesan cheese; 1 ½ teaspoons poultry seasoning; ½ teaspoon Italian seasoning; ½ teaspoon garlic powder; 2 lices whole grain bread; ½ cup nonfat plain Greek yogurt; whole grain buns; shredded sharp white cheddar

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Prep Time
5 mins
Cook Time
3 hrs
Total Time
3 hrs
Servings
4 people
Calories
357 kcal
Course
Main Course
Cuisine
American

Shredded Chicken Sandwich

Iris Warren

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This healthy shredded chicken sandwich recipe is made in the slow cooker, with a creamy Greek yogurt sauce. An easy meal for a crowd!

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Ingredients

Servings

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 lices whole grain bread
½ cup nonfat plain Greek yogurt

For serving:

whole grain buns
shredded sharp white cheddar Monterey jack, or swiss cheese (optional)

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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 1/2 to 2 hours, until the chicken reaches 165°F on an instant read thermometer (if using breasts of a different size or to swap chicken thighs, see my post for Crock Pot Shredded Chicken for cooking times and tips). You also can cook and shred the chicken breasts in advance (see recipe notes for fast, easy methods).
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, at least one full minute. Make sure you completely cook the flour or it will have a raw taste in the final dish.
Gradually add the milk and broth, whisking all the while to smooth out any lumps. Stir in the 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, Parmesan, poultry seasoning, Italian seasoning, and garlic powder. Continue cooking, stirring constantly, until the mixture thickens a bit more, about 3 to 5 minutes depending upon the size of your pan. Remove from the heat.
Deeply toast the bread, either in your toaster, or for 8 to 10 minutes in a 350°F oven, turning it over once halfway through. It should be deep golden brown, dry, and just on the verge of being burned without crossing the line. Let cool.
Once the chicken has cooked, transfer it to a bowl. Discard any remaining cooking liquid and, with a paper towel, carefully wipe the slow cooker clean. Shred the chicken with two forks, your fingers, or (for max ease) use a hand mixer and shred it right in the crock pot. If you are using shredded chicken that’s been cooked in advance, add it to the slow cooker now.
Pour the thickened sauce from the pan over the shredded chicken. Tear and crumble the toasted bread into small pieces right over the top (you also can pulse it into crumbs in a food processor, but I find my fingers just as easy). Add the Greek yogurt. With a large spoon, stir to combine.
Recover the crockpot and let cook on low for 1 hour. Just before serving, uncover and give the chicken a big stir.
To serve as sandwiches, pile the chicken onto buns and top with cheese. Or, serve it open faced over toasted bread, with the cheese on top (you can pop the bread under the broiler for a few moments to brown the cheese if you like). Enjoy!

Notes

TO COOK THE CHICKEN IN ADVANCE. See How to Cook Shredded Chicken, Instant Pot Chicken, Air Fryer Chicken Breast, Baked Chicken Breasts, and Baked Bone-In Chicken Breast for instructions. Shred and add to the crock pot as directed. Shredded store-bought rotisserie chicken works as well. You will need about 3 heaping cups of shredded chicken total.
TO STORE: Refrigerate leftover filling for up to 3 days. Assemble the sandwiches just before serving.
TO REHEAT: 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.
TO FREEZE: Leftover filling can be frozen for up to 3 months. Let thaw overnight in the refrigerator.

Nutrition Information

Show Details

Serving 1of 4 (without bun or extra cheese) Calories 357kcal (18%) Carbohydrates 14g (5%) Protein 45g (90%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 130mg (43%) Potassium 862mg (25%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 389IU (8%) Vitamin C 2mg (2%) Calcium 169mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 357 kcal

% Daily Value*

Serving	1of 4 (without bun or extra cheese)
Calories	357kcal	18%
Carbohydrates	14g	5%
Protein	45g	90%
Fat	12g	18%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	130mg	43%
Potassium	862mg	18%
Fiber	1g	4%
Sugar	5g	10%
Vitamin A	389IU	8%
Vitamin C	2mg	2%
Calcium	169mg	17%
Iron	2mg	11%