Shredded Chicken Sandwiches
Shredded chicken sandwiches: 3 pounds of chicken breast pressure-cooked in cream of chicken soup and stock, shredded back into the juices and thickened with crushed butter crackers, parsley, garlic and pepper, then piled on buns. Serves 10.
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Ingredients
- 3 pounds boneless skinless chicken breast
- 2 cans condensed cream of chicken soup 10.5 ounces each, undiluted
- 1 cup chicken stock plus more to thin the filling if needed
- 1 sleeve round butter crackers crushed, about 1 1/4 cups; plus more to thicken the filling if needed
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper freshly ground
- kosher salt to taste
- hamburger buns for serving
Instructions
- Add the chicken breast, chicken stock and condensed soup to the inner pot of the electric pressure cooker.
- Place the lid on the pot, lock it and turn the vent to the sealed position.
- Cook on manual (high pressure) for 10 minutes.
- When the chicken is fully cooked, use a manual release to let out the steam, then open the lid. Leave the pot on the warm setting.
- Check that the chicken reads at least 165°F on a food thermometer.
- Remove the chicken from the pot and leave the juices in it. Shred the chicken with two forks or tongs, then stir it back into the pot.
- Stir in the crushed crackers, dried parsley, garlic powder and black pepper. Taste, and add kosher salt if needed.
- Let the mixture set up for 20 minutes. If it is thinner than you like, stir in more crushed crackers. If it is too thick, thin it with chicken stock.
- Scoop the chicken onto buns and serve hot.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat covered to 165°F on the stove, in the microwave or in the oven, not in a slow cooker.
Nutrition
Serving: 1servingCalories: 283kcalCarbohydrates: 12.2gProtein: 33.1gFat: 10.4gSodium: 653mgFiber: 0.3gSugar: 1.4g