Crockpot Chicken and Cream of Chicken Sandwiches
Chicken and cream of chicken crockpot recipes are the original easy dinners, and this one makes creamy shredded chicken for sandwiches. Chicken breasts cook in a bath of cream of chicken soup and seasonings until they pull apart. Pile it on soft buns for a cream chicken sandwich crockpot dinner.
8
servings10
minutes6
hoursChicken breasts cook with cream of chicken soup and seasonings, then shred into a creamy filling. Serve on toasted buns.
Ingredients
2 lb boneless skinless chicken breasts
2 cans (10.5 oz each) cream of chicken soup
1/2 cup low-sodium chicken broth
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
4 oz cream cheese, softened
8 soft hamburger buns or potato rolls
2 tablespoons butter, for toasting the buns
Sliced dill pickles and shredded lettuce, for serving
Directions
- Add the chicken breasts to a 6-quart slow cooker in a single layer.
- Whisk the soup, broth, onion powder, garlic powder, thyme, pepper and salt in a bowl until smooth.
- Pour the mixture over the chicken.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken reaches 165°F and shreds easily.
- Lift the chicken to a cutting board and shred it with two forks.
- Whisk the softened cream cheese into the sauce in the crock until smooth.
- Return the shredded chicken to the pot and stir to coat it.
- Let it sit on WARM for 10 minutes so the meat absorbs the sauce.
- Butter the buns and toast them in a skillet over medium heat until golden.
- Pile the chicken on the buns and top with pickles or lettuce.
Notes
- The same chicken is great over mashed potatoes or egg noodles. Use thighs for juicier meat. Refrigerate for 4 days and freeze in the sauce for 3 months. Reheat with a splash of broth to loosen the sauce.
Why chicken and cream soup is a classic
Cream of chicken soup has been a pantry shortcut for decades because it brings salt, flavor and thickener in one can. In the slow cooker it melts into the liquid the chicken gives off and makes a creamy gravy with no extra work.
Chicken breast has little fat, so it can dry out in a pan. The covered pot of soup keeps it moist for hours, and the meat shreds so easily that you barely need a fork.
It is a recipe that tastes like a school lunch in the best way, creamy, mild and comforting.
Ingredient notes for creamy shredded chicken
Chicken breasts: Use boneless and skinless, and trim any thick fat. Thighs work for a juicier, richer filling.
Cream of chicken soup: Regular or reduced-sodium both work. Choose reduced-sodium if you want better control of the salt.
Cream cheese: A small amount at the end makes the sauce richer and thicker. Soften it so it blends in without lumps.
Onion and garlic powder: They add deep flavor without chopping and do not burn in a long cook.
Soft buns: Potato rolls or brioche buns hold up to the creamy filling better than thin, crusty rolls.
Chicken broth: A half cup keeps the soup from scorching on the edges and loosens the sauce just enough.
Dill pickles: Not part of the sauce, but a few slices on top cut the richness and add crunch.
Tips for creamy chicken sandwiches
Soften the cream cheese: Cold cream cheese does not blend into hot liquid and leaves lumps. Leave it out on the counter while the chicken cooks.
Toast the buns: Butter and a hot skillet make a barrier that keeps the sandwich from getting soggy. It takes two minutes.
Most common mistake: Overcooking breasts on HIGH. The meat gets dry and stringy, and even the sauce cannot rescue it. Start checking early.
Rest it on WARM: After shredding, let the chicken sit in the sauce for ten minutes. The meat drinks it up and every bite tastes seasoned.
Swaps and variations
For a lighter filling, use plain Greek yogurt in place of the cream cheese, stirred in off the heat. A cup of frozen peas turns leftovers into a pot pie filling. Add a spoonful of ranch seasoning for a tangier sauce. Use cream of mushroom for an earthier flavor.
One swap that does not work is using milk or cream at the start in place of soup. It can curdle during the long cook.
For a kick, stir in a spoonful of hot sauce or a handful of diced pickled jalapeños at the end.
Swap the breasts for boneless thighs for a richer filling that is harder to overcook.
What to serve with cream chicken sandwiches
Pair the sandwiches with a crunchy coleslaw, kettle chips or a simple green salad. For a plate meal, serve the chicken over mashed potatoes with steamed green beans on the side.
Cut the buns, toast them and add a slice of swiss or provolone under the chicken for a melty sandwich.
Storing, freezing and reheating
Store the chicken and sauce in a sealed container in the fridge for up to 4 days. Keep the buns separate so they do not turn soggy.
Freeze portions in zip bags for up to 3 months. Thaw in the fridge overnight, then reheat in a covered pot on medium-low with a splash of broth, stirring until hot.
Pack the chicken in individual containers for lunches, and warm in the microwave for a minute and a half.
Label the bag with the date, so you know it is good for three months in the freezer.
Crockpot Chicken and Cream of Chicken Sandwiches at a glance
- Prep time: 10 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 12, led by boneless skinless chicken breasts, (10.5 oz each) cream of chicken soup, low-sodium chicken broth, onion powder
Tips for Crockpot Chicken and Cream of Chicken Sandwiches
The same chicken is great over mashed potatoes or egg noodles. Use thighs for juicier meat. Refrigerate for 4 days and freeze in the sauce for 3 months. Reheat with a splash of broth to loosen the sauce.
Crockpot Chicken and Cream of Chicken Sandwiches FAQ
How long does Crockpot Chicken and Cream of Chicken Sandwiches take?
Crockpot Chicken and Cream of Chicken Sandwiches takes 6 hours of cooking after 10 minutes of prep.
How many people does Crockpot Chicken and Cream of Chicken Sandwiches serve?
This recipe makes 8 servings.
What do I need to make Crockpot Chicken and Cream of Chicken Sandwiches?
12 ingredients, led by boneless skinless chicken breasts, (10.5 oz each) cream of chicken soup, low-sodium chicken broth, onion powder. Amounts are in the recipe card above.
