Vickie’s Shredded Chicken Sandwiches

By carvalhohm

Ingredients

• 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

Details

Adapted from gooseberrypatch.com

Preparation

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.