A couple years back, I decided for one of our family get togethers that instead of our usual sloppy joes, I would serve shredded chicken sandwiches. I could not find a recipe that I liked, so I experimented. The result is a definite crowd pleaser in my family. This is a frequent request and whenever I make this, I can count on my son to eat 5 to 6 sandwiches. The other great thing about this dish is that it cooks on low in the crockpot, so you can mix the night before, and then your biggest problem is remembering to put it on before you leave in the morning or while you are getting ready for your guests. Feel free to experiment with cheeses and seasonings. Depending on what I have on hand, I have added asiago cheese to the mixture as well. This is also a perfect way to use leftovers if you have leftover chicken from a previous meal. I hope your family enjoys!
Ingredients:
3 to 4 chicken breasts
2 T lemon juice
1 can cream of chicken soup
1/2 C sour cream
1/3 cup 1% milk
1 tsp garlic salt
1 tsp onion salt
2 tsp paprika
1/2 tsp pepper
1/3 cup parmesan cheese
1/2 tsp season salt
Poach the chicken breasts. I have found the easiest way to do this is to clean and cut up the chicken into bite size chunks. Put into a 2 quart microwable bowl, add lemon juice and cover with water, so liquid is about 1 inch above the chicken. Microwave on high for about 8 minutes, or until chicken is cooked through. Let cool. Rinse and pat dry.
Shred or chop cooled chicken. I like to use my Pampered Chef Food Chopper, one of my favorite kitchen tools. Put into large crockpot.
Add cream of chicken soup, sour cream, garlic salt, onion salt, season salt, pepper, paprika, and parmesan. Mix well. Add 1/3 cup milk to make the mixture slightly creamy. Cook in the crockpot on low, at least 3 - 4 hours.
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