Ingredients
Scale
- 3 large boneless, skinless chicken breasts
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- Salt to taste
- 1/2 cup crushed buttery crackers (optional, for thickening)
- 6 soft sandwich buns or rolls
Instructions
- Place the chicken breasts in a large saucepan or slow cooker.
- Season the chicken with garlic powder, onion powder, black pepper, and a small pinch of salt.
- Pour the chicken broth over the chicken.
- Add the cream of chicken soup directly from the can. Do not dilute it with water.
- If using the stovetop, cover and simmer over low heat for about 45 minutes, until the chicken is fully cooked and tender. If using a slow cooker, cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Once the chicken is cooked, remove it from the pot and shred it using two forks.
- Return the shredded chicken to the pot and stir it thoroughly into the creamy sauce.
- If the mixture seems too thin, stir in crushed buttery crackers gradually until it reaches your desired consistency. Let it sit for 5 minutes to absorb the liquid.
- Keep the mixture warm and serve generously on soft sandwich buns.
Notes
For a leaner version, substitute with chicken thighs if preferred.
Turkey bacon bits can be added for smoky flavor.
Add chopped celery or green peppers for crunch.
Use dairy-free cream of chicken soup if needed.
The filling can be frozen in portions for up to 2 months.
- Prep Time: 10
- Cook Time: 45