Ohio Shredded Chicken Sandwiches

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The “County Fair” Ohio Shredded Chicken

This version is designed for a slow cooker or a heavy pot, allowing the chicken to break down until it is almost fine enough to be spread with a knife.

CategoryDetails
Prep Time10 minutes
Cook Time4–6 hours (Slow) or 45 mins (Stovetop)
Total Time6 hours 10 minutes
Yield8–10 sandwiches

🍴 Ingredients

  • The Protein:
    • 1.5 lbs Boneless, skinless chicken breasts (or 1 whole rotisserie chicken, shredded)
  • The Liquid Gold:
    • 1 can (10.5 oz) Cream of Chicken soup
    • 1 cup Chicken broth
    • 1 tbsp Yellow mustard (adds the signature “tang”)
  • The “Ohio” Binder:
    • 1 ½ cups Ritz crackers (crushed into fine crumbs)
  • The Seasoning:
    • 1 tsp Poultry seasoning
    • ½ tsp Black pepper
    • ½ tsp Onion powder
  • The Vehicle:
    • 8–10 Soft hamburger buns or Brioche rolls

👩‍🍳 Instructions

1. The Poaching Phase

  • If using raw chicken: Place the chicken breasts in a slow cooker with the chicken broth. Cook on LOW for 6 hours (or HIGH for 3) until the chicken falls apart with a fork.
  • If using Rotisserie: Skip the long cook; simply shred the meat and place it in a large pot with the broth.

2. The Great Shred

  • Remove the chicken from the liquid. Shred it as finely as possible—you don’t want large chunks; you want fine, thin strands. Return the chicken to the pot/slow cooker.

3. The Creamy Integration

  • Stir in the Cream of Chicken soup, yellow mustard, poultry seasoning, onion powder, and pepper.

4. The Cracker Thickening

  • Stir in the crushed crackers.
  • The Science: Let the mixture simmer on low for another 20–30 minutes. The crackers will disappear into the sauce, thickening it into a creamy, savory gravy that clings to the chicken.

5. The Bun Assembly

  • Scoop a generous portion onto a soft bun.
  • The Fair Move: Do not toast the bun. Part of the charm is the contrast between the hot, creamy chicken and the cold, squishy bread.

The “Tangy” Hack: Many Ohio natives swear by adding 2 tablespoons of sweet pickle relish into the mix. It adds a subtle acidity and crunch that cuts through the richness of the cream soup.

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