Shredded Chicken Sandwich
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Unrated
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Prep Time
5 mins
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Cook Time
3 hrs
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Total Time
3 hrs
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Servings
4 people
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Calories
357 kcal
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Course
Main Course
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Cuisine
American
Shredded Chicken Sandwich
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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
- 1 ½ pounds chicken breast about 3, 8-ounce breasts, boneless, skinless
- ¼ teaspoon kosher salt plus additional for cooking chicken
- ¼ teaspoon black pepper plus additional for cooking chicken, ground
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 1 cup milk (I used 1%)
- 1 cup chicken broth low sodium
- 2 tablespoons Parmesan Cheese or nutritional yeast, grated
- 1 ½ teaspoons poultry seasoning
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2 lices whole grain bread
- ½ cup Greek yogurt nonfat plain
For serving:
- whole grain buns
- cheddar cheese Monterey jack, or swiss cheese (optional, shredded, sharp, white
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
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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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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