Instant Pot Ohio Shredded Chicken Sandwiches–popular in the Midwest, these creamy chicken and stuffing sandwiches can be made in the Instant Pot or the slow cooker.
Instant Pot Ohio Shredded Chicken Sandwiches
Have you ever heard of Ohio shredded chicken sandwiches? I hadn’t! But after researching a little I found out that this regional sandwich is a favorite of those that live in the buckeye state. Some in Ohio have never heard of them, but others eat them at every potluck. They are popular at local diners and restaurants that serve lunch sandwiches. I even found a website that shows all the diners that serve these sandwiches.
They are similar to other “pulled” meat recipes but the addition of stuffing is what sets this dish apart. And instead of using a tomato or barbeque sauce base, this recipe calls for a creamy base typically made from cream of chicken soup.
I wasn’t sure if I would like these sandwiches but they are really tasty! If you love chicken and stuffing I think you’ll love these sandwiches. Instead of BBQ pork sandwiches try these out!
Ingredients/Substitution Ideas
- Boneless, skinless chicken breasts–or thighs or a combination of the two
- Chicken broth–or water and Better than Bouillon Chicken Base
- Chicken flavored stuffing mix–or Ritz crackers (see variations section below)
- Cream of chicken soup–or you can use cream of mushroom or cream of celery (it will have a different flavor profile). You can also make your own cream of chicken soup.
- Buns
Steps
Instant Pot Instructions:
- Add chicken: Place chicken breasts and broth into Instant Pot.
- Pressure cook: Cover and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen chicken. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Cook stuffing: Shred chicken, then stir in cream of chicken soup and stuffing mix. Cover and set Instant Pot to keep warm setting. Let pot sit for 10 minutes. Stir.
- Serve chicken mixture on buns and enjoy!
Slow Cooker Instructions:
- Add chicken: Place chicken breasts in slow cooker. Pour soup and broth over the top.
- Pressure cook: Cover and cook on low 3-4 hours or until chicken is easily shredded with two forks.
- Cook stuffing: Shred chicken, then stir in stuffing mix. Cover and cook until stuffing and crumbs are soft, about 30 minutes. If needed, thin mixture out with chicken broth.
- Serve chicken mixture on buns and enjoy!
Notes/Tips
- Serve with fresh fruit like grapes or watermelon and a side salad.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make that can use the rest of your hamburger buns are Instant Pot Roseanne’s Loose Meat Sandwich or Instant Pot Manna Sandwiches.
Variations
- Ritz Crackers–Use one sleeve of crushed Ritz crackers instead of the stuffing mix.
- Buffalo Chicken Sandwiches–Stir in a quarter cup of Frank’s Red hot when you add in the cream of chicken soup.
- Bun Substitutes–Swap the buns for a lettuce wrap or serve on top of mashed potatoes or rice.
- Rotisserie chicken–Use cooked chicken instead of pressure cooking raw chicken.
- Minced onion–add a teaspoon or two of minced dried onion in when you add in the stuffing mix.
More Amazing Sandwich Recipes…
- Instant Pot Philly Cheesesteak Sloppy Joes
- Instant Pot Big Mac Sloppy Joes
- Instant Pot Honey Mustard Chicken Sandwiches
- Instant Pot/Slow Cooker Chicken Salad
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Instant Pot Ohio Shredded Chicken Sandwiches
- Prep Time: 15 minutes
- Cook Time: 10 minutes (plus 10 minute NPR)
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
Popular in the Midwest, these creamy chicken and stuffing sandwiches can be made in the Instant Pot or the slow cooker.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 3/4 cup chicken flavored stuffing mix
- 1 (10.5 oz) can cream of chicken soup
- Buns
Instructions
Instant Pot Instructions:
- Place chicken breasts and broth into Instant Pot.
- Cover and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen chicken. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Shred chicken, then stir in cream of chicken soup and stuffing mix. Cover and set Instant Pot to keep warm setting. Let pot sit for 10 minutes. Stir.
- Serve chicken mixture on buns and enjoy!
Slow Cooker Instructions:
- Place chicken breasts in slow cooker. Pour soup and broth over the top.
- Cover and cook on low 3-4 hours or until chicken is easily shredded with two forks.
- Shred chicken, then stir in stuffing mix. Cover and cook until stuffing and crumbs are soft, about 30 minutes. If needed, thin mixture out with chicken broth.
- Serve on buns and enjoy!
- Category: Chicken
- Method: Instant Pot or Slow Cooker
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Great recipe. I’m Ohio-born and bred and this reminds me so much of my early years growing up.
One pet-peeve I have is that nobody giving Instant Pot times plans for the pressure build-up, including this recipe. It can take 7-20 minutes depending on how much liquid is in and nobody counts for that! Some don’t even count the release time, which can be 5 minutes for a quick release or 12 minutes for a “10 minute natural release”. It’s all just part of that time.
★★★★★
Thank you for such a YUMMY recipe🤗It is my husband’s FAVORITE now! I’m going to make it again tonight and serve it over homemade mashed potatoes.
★★★★★
So glad your husband loved it!
This sounds delicious! Adding the stuffing mix not only works as a filler, but it also has dehydrated veggies in it. I would probably add a little more finely diced celery, garlic and onions for more of them and make coleslaw to put on top of the chicken on the bun. Winner, winner! Chicken dinner!
★★★★★
Thanks for the 5 stars Donna!
Great recipe and peek into a regional favorite. Years ago, I was surprised to find out this dish wasn’t a ‘thing’ in most of the rest of the country. This is one of those things that is just a given at graduations, summer cookouts, etc…
Anyhow, this dish is one of those things that most people have a recipe they’ve used for years. I’ve seen a few comments about not adding stuffing or filler and the recipes I grew up with used either bread crumbs or crackers, as noted in the recipe. I’ve switched to using the dry chicken stuffing because I prefer the flavor. I like the filler to give it a little extra ‘body’ and the creaminess. I also prefer to cook mine a little longer so the chicken is very shreddable. Basically, I want next to no resistance when I shred it.
If I go ask 10 of my neighbors for a recipe, I’ll end up with 10 different recipes and this is but one (excellent) variation on the same theme. Thank you!
★★★★★
Thanks for your insights Jim! It really is true that 10 different people will give you 10 different ways of making something. That’s the fun part of cooking I think!
I am from Ohio and we never used a filler like stuffing or plastic anything other than chicken. This was a common sandwich served at all basket ball games. Made in a large roaster pan. Only had shredded chicken and enough liquid to keep it moist. It was seasoned just to keep it from being bland. Miss this sandwich.
I’d also like to know about using already cooked chicken from the grocery store. A neighbor brought us one and I don’t know what to do with it.
Sure! I would pressure cook for just 1 minute and then follow the recipe as stated.
Does the stuffing mix go into cooked chicken dry?
yes and it will cook in a few minutes just on the warm setting in the broth.
I made the sandwiches many times for our church bazaar. Never did I use a filler, like stuffing mix or crackers. I also used a whole cooked turkey, not just chicken breasts. Only added broth from the turkey & cream of chicken soup. We always sold out of the sandwiches.
Can you use pre-cooked chicken? If yes, what would the cook time be?
Sure! I would pressure cook for just 1 minute and then follow the recipe as stated.