Shredded Chicken Sandwich Recipes - Homemade
There's something truly magical about a shredded chicken sandwich. It’s not just food—it’s comfort, tradition, and convenience all packed between two soft slices of bread. Growing up, we didn’t always have the time for elaborate meals. But on weekends or school holidays, the kitchen would fill with the smell of simmering chicken, slow-cooked to perfection, waiting to be gently pulled apart and folded into a soft, warm sandwich bun. That smell always brought us together.
Equipment
- Equipment Required for Shredded Chicken Sandwich Recipes
- Making a homemade shredded chicken sandwich doesn’t require fancy tools. Here’s what you’ll need:
- Large pot or slow cooker
- For boiling or slow-cooking the chicken until tender.
- Cutting board
- To chop onions, garlic, or herbs.
- Sharp knife
- For safe and easy ingredient prep.
- Tongs or slotted spoon
- To safely remove chicken from broth or pot.
- Two forks
- For shredding the cooked chicken by hand the traditional way.
- Mixing bowl
- To combine shredded chicken with sauce or seasoning.
- Measuring Spoons and Cups
- To portion spices, mayo, broth, and other ingredients correctly.
- Serving spoon or spatula
- To load the shredded chicken onto sandwich buns neatly.
- That’s all you need to prepare a delicious, homemade shredded chicken sandwich right in your kitchen.
Ingredients
- Ingredients for Shredded Chicken Sandwich Recipes Simple + Alternatives
- For a truly homemade shredded chicken sandwich you only need a few simple ingredients. These are pantry-friendly and easy to find in any grocery store. You can also tweak the recipe based on what you have on hand, your dietary preferences, or your flavor goals.
- Essential Ingredients
- 2 large boneless skinless chicken breasts
- Alternative: Use chicken thighs for more flavor and juiciness.
- 1 cup low-sodium chicken broth
- Alternative: Water with a pinch of salt or vegetable broth works in a pinch.
- 1 small onion finely chopped
- Optional: Adds extra flavor and a little sweetness when cooked slowly.
- 2 garlic cloves minced
- Alternative: Use ½ tsp garlic powder if fresh isn’t available.
- ½ teaspoon black pepper
- ½ teaspoon salt
- Adjust based on broth saltiness
- ½ teaspoon smoked paprika or regular paprika
- Optional: Adds a mild kick and color.
- ½ cup mayonnaise
- Alternative: Greek yogurt or avocado mayo for a lighter option.
- 1 tablespoon yellow or Dijon mustard
- Alternative: Honey mustard for a sweeter twist.
- Sandwich buns or bread slices
- Options: Brioche buns whole wheat rolls, ciabatta, or even lettuce wraps for a low-carb version.
Instructions
- Step-by-Step Instructions
- These steps will guide you through making the perfect homemade shredded chicken sandwich, using the slow-cooked or stovetop method for tender, juicy meat and delicious flavor.
- Step 1: Season and Prep the Chicken (5–7 Minutes)
- Pat dry 2 chicken breasts or thighs with a paper towel.
- Rub both sides with salt, black pepper, and paprika.
- If using onions and garlic, chop them finely now.
- Let the seasoned chicken rest for 5 minutes while you prepare your pot or slow cooker.
- Pro Tip: Allowing the chicken to sit with the seasoning helps absorb flavor even before cooking starts.
- Step 2: Add to Pot or Slow Cooker (2–3 Minutes)
- In a large pot or slow cooker, add:
- Seasoned chicken
- 1 cup of chicken broth
- Chopped onions and garlic
- Stir gently so the chicken is partly submerged.
- Step 3: Cook the Chicken Until Tender
- Stovetop Method (35–45 Minutes):
- Turn the heat to medium-high until the broth starts to simmer.
- Cover the pot, reduce heat to low, and let cook for 35–45 minutes.
- Flip the chicken halfway through to cook evenly.
- Slow Cooker Method (3–4 Hours):
- Set on LOW for 4 hours or HIGH for 2.5–3.5 hours.
- No need to flip—just check near the end for doneness.
- Pro Tip: Chicken is ready when it shreds easily with two forks and is white all the way through (internal temp 165°F/74°C).
- Step 4: Shred the Chicken (5–7 Minutes)
- Remove chicken from the pot and place on a clean plate or cutting board.
- Use two forks to gently pull the chicken apart into fine, even shreds.
- For a softer texture, return the shredded chicken to the warm broth for a few minutes to soak up more flavor.
- Pro Tip: Don’t discard the broth—it adds juiciness if your chicken is a bit dry.
- Step 5: Mix With Sauce or Dressing (Optional but Recommended)
- In a mixing bowl, combine the shredded chicken with:
- ½ cup mayonnaise
- 1 tablespoon mustard (Dijon or yellow)
- Mix until well-coated and creamy. Adjust seasoning if needed.
- Flavor Tip: Add a squeeze of lemon juice or a dash of hot sauce to lift the flavor.
- Step 6: Toast the Bread (Optional, 3–4 Minutes)
- Lightly butter your sandwich buns or bread slices.
- Toast on a hot skillet or in a toaster for 2–3 minutes until golden brown.
- Pro Tip: Toasted bread prevents sogginess and adds a satisfying crunch.
- Step 7: Assemble the Sandwiches (2–3 Minutes)
- Layer the shredded chicken onto each bun.
- Add toppings like lettuce, tomato slices, pickles, or cheese if desired.
- Close the sandwich and press gently for a perfect bite.
- Step 8: Serve Immediately or Store for Later
- Serve warm for the best flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Meal Prep Tip: This recipe freezes well—just skip the mayo and mix it in after reheating.