Hot Shredded Chicken Sandwiches

Hot Shredded Chicken Sandwich

No Baking Today!

Nope, not baking today!  We are going to explore a recipe from my husband’s friends and family for Hot Shredded Chicken Sandwiches.

Have you heard of Hot Chicken Sandwiches?    Not fried chicken — I’m talking about the “original Ohio” hot shredded chicken sandwich.  Check out The Unofficial Home of the Shredded Chicken Sandwich. 

Hot Shredded Chicken Sandwiches

Hot Shredded Chicken Sandwiches

Ohio Sloppy Shredded Chicken Sandwiches

These hot shredded chicken sandwiches are sometimes also called sloppy chicken sandwiches or Ohio chicken sandwiches.  Let’s go back in time to the Spring of 1985.  Imagine a southern girl who loves fried chicken, going home with this Ohio Boy and ordering a chicken sandwich.  Oh boy, was I in for such a surprise when my sandwich was served.

But what a delightful surprise!  Turns out this Southern Girl LOVES those Hot Shredded Chicken Sandwiches.   I hope you will too!

About the Recipe

Talk about easy.  Five (5) ingredients, a crock pot, 3 to 4 hours and hamburger buns, now that is easy.  These hot shredded chicken sandwiches are perfect for group gatherings, tailgating, parties and more.   This is my go to dish to bring to any gathering, when I’m not making dessert.    Everyone loves this recipe!   A couple of our local gathering places have adopted the recipe and have it on the menu for special events!  Okay, ready to take a look at the ingredients?

Hot Shredded Chicken Sandwich

Chicken, Cream Soup, Stuffing and a Crock Pot!

Chunk Chicken Breast

There are different variations of this recipe, some us a whole chicken and others cooked chicken breasts.  My adapted recipe from friends/family in Tiffin Ohio recipe, uses can chunk chicken breast.   I find the cans at Sam’s Wholesale and at larger grocery stores.  If you can’t find the mega can of white chunked chicken, four (4) of the bigger can’s will give you about the same amount.

Hot Shredded Chicken Sandwich

Drain the Chicken and add to Crock Pot

Cream of Chicken and Cream of Mushroom Soup

I use the ration of 1 can of cream of mushroom soup to 2 cans of cream of chicken.  Feel free to change it up.  Some people aren’t a fan of cream of mushroom.  Just make sure you have a total of 3 small cans of a cream of soup.

Chicken Bouillon and Black Pepper

I add chicken bouillon cubes to the recipe for added flavor.  Normally, two of the small or one of the large cubes.  You can either crumble the cube and sprinkle over the chicken or let soak in a ¼ cup of hot water.

Pepper is a key to this recipe.  But I also know that pepper is one of those to taste spices.   So, just make sure that you start out with a little and add more to taste.

Hot Shredded Chicken Sandwich

Add Cream of Soups and Mix Well

Filler, Filler and Filler

Some recipes call for saltines, Ritz crackers, bread crumbs or stuffing.  For years, I used flour to rue up (thicken) the chicken mixture but a couple years ago I started using stuffing.  I really like the additional flavor that the stuffing adds.

Milk, Cream or Water

Depending on how much of the moisture that the stuffing soaks up, you may need to add some liquid to thin out the mixture.  If you shredded chicken starts to thicken up too much, just add some liquid.   I like to add cream, but milk or water will work just as well.

Hot Shredded Chicken Sandwiches

Cook for a least 4 hours – Stir every 30 minutes

Recipe Notes

Again, what an easy recipe!  Just make sure you completely drain the chicken.  One of the first times (long, long ago) I forgot to drain, what a sloppy mess!  In a crock pot, just add in the order of chicken, soups, salt/pepper and bouillon and mix well.  Go ahead and shred the chicken with a fork, you don’t want the chicken to be chunky.   Add about ½ a bag of stuffing and mix.  Cook for about 4 hours on low, stirring about every 30 minutes.   You can cook longer if you like, this will give the spices more time to blend.

When the mixture is hot, it is going to be more loose than when cooled.  The consistency of the mixture should be sturdy, not stiff and thick.  Just keep that in mind for storage.  Any that you have left over can be stored in the refrigerator and reheated.

Hot Shredded Chicken Sandwiches

Hot Shredded Chicken Sandwiches

Let’s have Hot Shredded Chicken Sandwiches

When you are ready to serve, serve hot.  My favorite way is on hamburger buns.  Nothing fancy about the buns, just the small regular every day hamburger buns.  Our house just eats the sandwiches plain but you could add cheese if you like.   The other must have with the sandwiches is with ruffled potato chips.   Hum, I’m getting really hungry right about now!  Oh, wait what about dessert?  How about serving Chocolate Peanut Butter Buckeye’s?  Then you would have a completely themed Ohio dish!

Chicken Dip, Chicken Enchiladas and more

Now, if for some reason, you have leftovers here’s a few ideas.  I have used the shredded chicken mixture to make sour cream chicken enchiladas.  The filling can also be used to make a chicken dip.   So many possibilities from one easy recipe!

Hot Shredded Chicken Sandwiches

Hot Shredded Chicken Sandwiches

That’s a Wrap, I mean Sandwich

I hope you have enjoyed this break from baking so I could share one of my favorite savory recipes.  This recipe had traveled around with us to all the places that we have lived.  I am so happy to now share it with you.

I would love to hear from you if you make this recipe.  Also, please pin this recipe so that we can tell the world about Hot Shredded Chicken Sandwiches, an Ohio Tradition!

Melissa – The Sugar Sand Box

Hot Shredded Chicken Sandwiches

Print Recipe
Serves: 12 to 15 Cooking Time: 4 hours


  • 1 50 oz. can of Premium Chicken Breast Chunk Chicken
  • 1 10 oz. can of Cream of Mushroom
  • 2 10 oz. cans of Cream of Chicken
  • 1 large (or 2 small) Chicken Flavored Bouillon Cubes
  • ½ bag of Chicken Flavored Stove Top Stuffing (or other brand)
  • Black Pepper, to taste
  • Salt, to taste
  • Milk, Cream or Water to thin, if needed



Preheat Crockpot to Low.


Drain Chicken and rinse.


Move chicken to crock pot and shred with a fork.


Sprinkle bouillon cubes (or diluted) over chicken


Add the 3 cans of soup, mix well


Add ½ bag of stuffing and mix well


Cook on low for at least 4 hours or, stirring every 30 minutes. Until the temp is 160 degrees or higher.


Serve warm on hamburger buns.


Store in refrigerator. Reheat to serve.

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