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I have been testing recipes for Shredded Chicken Sandwiches this summer. This is such a convenient recipe to pack for lunch. If your family has access to a microwave at lunch time, try freezing this recipe in single serving containers. This also works well for other sandwiches such as Shredded Roast Beef, Country Pulled Pork, or Sloppy Joe Sandwich Filling.
|Olive oil||2 t.||1 T. + 1 t.||2 T.||2 T. + 2 t.||3 T. + 1 t.||1/4 C.|
|Boneless, skinless chicken breast||4||8||12||16||20||24|
|Chopped onion||1 C.||2 C.||3 C.||4 C.||5 C.||6 C.|
|Cream of chicken soup||11 oz.||22 oz.||33 oz.||44 oz.||55 oz.||66 oz.|
|Chicken broth||1 C.||2 C.||3 C.||4 C.||5 C.||6 C.|
|Reduced sodium soy sauce||2 t.||1 T. + 1 t.||2 T.||2 T. + 2 t.||3 T. + 1 t.||1/4 C.|
|Worcestershire sauce||2 t.||1 T. + 1 t.||2 T.||2 T. + 2 t.||3 T. + 1 t.||1/4 C.|
|On Hand Ingredients|
Heat oil in skillet over medium-high heat. Brown chicken for 5 minutes on each side. Place in bottom of slow cooker. Place onion in skillet and cook until translucent. Add soup, chicken broth, soy sauce, and Worcestershire sauce to skillet. Still until combined. Pour over chicken in slow cooker. Cover and cook on low for 6 to 8 hours or until chicken is tender and shreds easily. Shred chicken with a fork.
Cool. Place chicken in meal sized containers or freezer bags. Seal, label and freeze.
Thaw in refrigerator. Reheat in the microwave or on stove top. Spoon onto buns and serve.
Per Serving: 239 Calories; 7g Fat (25.2% calories from fat); 21g Protein; 24g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 698mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat.
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