Shredded Chicken Sandwiches

Shredded chicken sandwiches are a regional dish of Ohio and are served at potlucks, concession stands, parties and even restaurants. 

These sandwiches cook up super fast with my new Instapot, but you can also cook the chicken in a regular pressure cooker, crock pot, or start with a rotisserie chicken or canned chicken for a quick and yummy dinner.   

Shredded Chicken Sandwiches:
Make a gravy with about 1/4 cup of flour, 1 can of chicken broth, and 1 can cream of chicken soup 
Add 1-2 lbs. cooked shredded chicken
1-2 sleeves of ritz crackers (crushed), season to taste
Serve warm on buns with a slice of American cheese

To cook the chicken in a Instapot or pressure cooker:
Add 1 can of chicken broth and chicken, (about 5 breasts or 2 lb of tenders) to pressure cooker.  Season.
Use the poultry setting or pressure cook for 15 minutes.
Remove chicken from pot and shred.  In the pot make a gravy using the Saute setting.
Stir in crackers and chicken, serve warm on bun with a slice of American cheese.

You can make these quick sandwiches at home to enjoy anytime you need a quick meal, or just craving a bit of the Midwest. 

Southern Shredded Chicken

Dear hubby's specialty, and my day off from cooking :)  This chicken is melt in your mouth delicious.

We use shredded chicken for any recipe that calls for cooked chicken, but my favorite is simply adding barbeque sauce and making a tasty chicken sandwich.

Southern Shredded Chicken
1 whole chicken, guts removed
1/2 can of pop (Crush or Hawaiian punch)
wood twigs or wood chips
salt
pepper
onion powder
garlic powder
foil
propane grill

Preheat your gas grill by lighting one side on high, do not light the other side.

The set up, pictured left to right: a heat resistant pan or container with wood, (dear hubby uses wild cherry twigs), and a chicken grill stand with a pan to go under it, (dear hubby uses a cake pan).

Season the chicken cavity with salt, pepper, onion and garlic powder.  Pull the skin back and season, then replace the skin.

Place the 1/2 can of pop on the stand and then the chicken.

Place wood on the lighted side of the grill and the chicken on the unlit side of the grill.  Face the chicken breast toward the wood.  Make a little foil hat for your chicken so it doesn't touch the top of your grill.

Close the cover of your grill and allow to cook for 45 minutes.

Rotate the chicken so the breast is facing away from the wood and cook for an additional 30 minutes. The grill temperature should be 300 degrees F.

Wow, this is spectacular chicken!  To make sure your chicken is cooked, the internal temperature should be 180 degrees F.

After the chicken is cool enough to handle, pull or shred the chicken from the bones.  Mmm, mmm, it's ready to use in your favorite recipe.