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Vickie’s Shredded Chicken Sandwiches


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Rate this recipe 4.8/5 (5 Votes)
Vickie’s Shredded Chicken Sandwiches 1 Picture


  • 1/4 c. olive oil
  • 4 boneless, skinless chicken breasts
  • 1 onion, chopped
  • 10-3/4 oz. can cream of mushroom soup
  • 1 c. chicken broth
  • 2 t. soy sauce
  • 2 t. Worcestershire sauce
  • 1/2 c. sherry or chickenbroth
  • salt and pepper to taste
  • 8 sandwich buns, split
  • Optional: pickle slices,
  • lettuce leaves


Adapted from


Step 1

Heat oil in a skillet over medium-high heat. Brown chicken for 5 minutes on each side.

Place chicken in a slow cooker; set aside.

Add onion to skillet; sauté until golden. Add soup, broth, sauces, sherry or broth, salt and pepper to skillet; stir well and pour over chicken in slow cooker.

Cover and cook on low setting for 6 to 8 hours, until chicken juices run clear. Shred chicken with a fork; spoon onto buns.

Garnish with pickles and lettuce, if desired.

Makes 8 sandwiches.

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