A shredded chicken sandwiches recipe that is made in the crockpot with stovetop stuffing and Ritz crackers. This classic Ohio shredded chicken sandwich recipe feeds a crowd!
Are crockpot hot shredded chicken sandwiches a Northern thing? I’m not really sure about that. What I do know is that I grew up loving them. They are served at most pot luck functions. You’ll find them at most concession stands or ice cream stands in the summer. They’re super easy to make and delicious.
Have you ever tried them?
While shredded chicken sandwiches are a “go-to” type of big family function dinner idea around here, they can lack flavor if you’re not careful with which recipe you dive into. That’s why I wanted to share with you the recipe my mom uses. You can have it in the crockpot in about six minutes. And in four hours dinner is ready for a crowd! Serve it over your favorite sandwich buns and add pickle if you like.
Shredded Chicken Sandwiches Ingredients
- 50 oz can of boneless chicken, drained
- (2) 12 oz can of white chicken breast, drained
- 1 can of cream of chicken soup
- 2 sleeves of Ritz crackers, crushed
- 1 heaping tsp of chicken bouillon dissolved in ¼ cup of water (This Bouillon is the BEST!)
- ¼ cup of Stovetop stuffing, dry mix (You do not need to max the stuffing.)
When it comes to the large can of boneless chicken, I buy the “boned chicken”. It’s cheaper than the all white meat. It looks like a bit of a mess in the can, but since these are shredded, it doesn’t really matter. If you prefer all white meat, go for it. It will just be a bit pricier.
Line a crockpot with a slow cooker liner for easy clean up. Add all the ingredients. (Make sure you’ve really drained the cans of chicken well!)
Give it a good stir. It’s okay if you have some chunks of Ritz crackers in there. They will dissolve as it cooks down. Put on high for one hour, and then low for three more hours. (You can also let it go all day on low.)
Once done, it’s ready to serve on buns. This crockpot full will make about 15 to 25 sandwiches depending on how full you make them. If you like your shredded chicken a bit runny like I do it’s perfect. If you like it more dry you can add more Ritz crackers and Stove Top to your liking.
This recipe is perfect for a potluck. This is the crockpot I use to avoid spills.
The next day you’ll have delicious shredded chicken sandwich leftovers! That is, if you have any left over. Enjoy!
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Crockpot Shredded Chicken Sandwiches
- Prep Time: 6 mins
- Cook Time: 4 hours
- Total Time: 4 hours 6 minutes
- Yield: 25 1x
- Category: dinner
Description
Shredded chicken sandwiches made in the crockpot using stovetop stuffing and Ritz crackers. This shredded chicken sandwich recipe feeds a crowd!
Ingredients
- 50 oz can of boneless chicken, drained
- (2) 12 oz cans of white chicken breast, drained
- 1 can of cream of chicken
- 2 sleeves of Ritz crackers, crushed
- 1 heaping tsp of chicken bouillon paste dissolved in ¼ cup of hot water
- ¼ cup Stove Top stuffing, dry mix
Instructions
- Line your crockpot with a slow cooker liner.
- Add all ingredients and stir until well incorporated.
- Cook on high for one hour. Continue cooking on low for at least 3 more hours.
- Serve hot on buns.
Notes
The stove top you need for this recipe is straight out of the box. Do not make it on the stovetop and then add it to the shredded chicken recipe. Instead, just measure out ¼ cup of the dry stuffing mix.
This makes approximately 25 sandwiches with a little more than 3 ounces of chicken per sandwich. Larger or smaller buns will adjust the number of sandwiches that this recipe produces.
Does it make 25 sandwiches on regular buns or small buns? Trying to plan for a party and was going to use small buns. Thanks!!
It makes 25 sandwiches on regular-sized sandwich buns.
Could I make this in the instant pot or on the stove?
I’ve not tried it in the instant pot or stove to give you feedback. Sorry!
What size can of cream of chicken are you using for this recipe. Small or large can? It doesn’t say exactly.
Hi, I’m sorry for the confusion. I use the traditional 10.5 oz can of cream of chicken. 🙂
You absolutely can successfully make it on the stove. I don’t have an insta pot but I would definitely say yes. You CANNOT screw up this recipe. When I make it I just put everything in a saucepan and simmer 15 – 20 minutes. I just made it today. Since I wasn’t making a huge batch like this I scaled it down. I boiled 4 chicken breast for about 1/2 hr. Cooled & shredded the meat. Added the cream of chicken soup, 1 C crushed crackers, 1 tsp poultry seasoning, 1/4 C stove top stuffing mix. Just heat & eat. They’re sooooo yummy.
★★★★★
What side dish do you have with sandwiches?
Hi! I like to serve this with Macaroni and Cheese or ColeSlaw. It’s also easy with chips and a veggie tray for easy!
Is it normal for the chicken to look a little dry as it’s cooking? Also, the recipe called for 50 oz of boneless chicken in a can and my store didn’t have that … so I just used 50 oz of chicken breast in a can… is that okay?
Can I use frozen boneless skinless chicken breasts?
Yes. You will need to watch the moisture content as canned chicken seems to have more moisture. I would add a bit of chicken broth if you find it’s too dry.
Can I use rotisserie chicken shredded up in this recipe?
Hi, I’ve never tried it with rotisserie chicken so I can’t speak to how it would turn out.
My grocery does not carry chicken bouillon paste. Can I use the cube and how much should I add?
Hi! One teaspoon of paste should equal 1 cube of chicken bouillon. However, I’ve found I like the paste better in flavor. You can order it online if you find you’re going to use it. 🙂
I’m from Ohio & have eaten dozens of these, but somehow never made them. I think it’s because my mother never made them- they moved to Ohio from Arkansas. I miss them & plan to make some soon!
★★★★★
Do it! These are our favorite when we’re serving a crowd!
this recipe sounds amazing. the problem is I have a family of four I do not need to make 24 servings LOL could you share with me a six to eight serving recipe using these ingredients?
Totally understand. We have a family of four as well. This does freeze really well so that’s typically how we approach this recipe. It makes about 4 dinners for us. I divide it up after it has cooled a bit, and freeze. Just let thaw in the refrigerator to reheat in the future.