Vickie’s Shredded Chicken Sandwiches
- 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 gooseberrypatch.com
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.