Creamy Ohio Shredded Chicken

Why is it called Ohio Shredded Chicken? Well, it takes me back to those county fair days back in Ohio where you walked up to the 4-H food stand and got a shredded chicken sandwich. Also, I have memories of friends warming some up in their crock pot in the cattle barn. This recipe is nostalgic for me; not only is it a comfort food, but it’s a perfect fall recipe.

How exciting that fall is finally here, so it’s time to whip up this bad boy! This easy go-to meal would be perfect for a holiday gathering, to serve at a potluck (do they still have those?), or to please some hunters at a hunting camp.

I think this shredded chicken recipe is best served on homemade deli-style buns, but honestly, it’s good no
matter what it’s served on – even without a bun it’s scrumptious! My hometown fair kicks off soon and I’ll be in town, so I may need to whip these up for old times’ sake, or stop by the 4-H stand and enjoy one! I hope you love this recipe as much as I do.

Shredded Chicken Ohio

Recipe by Tasha Barbour- Rural Roots RecipesCourse: Chicken, Dinner, Farm, Recipes

Servings

8-10

servings

Prep time

5

minutes

Cooking time

3

hours 

Total time

3

hours 

5

minutes

Ingredients

• 3-4 lb cut or whole cooked chicken, chicken breast will work too; shredded

• 1 pkg of 6 oz stuffing mix (chicken or turkey)

• 1 10oz can of cream of chicken soup

• 1 8oz cream cheese

• 2 ½ cups chicken stock or broth (depending on how dry the chicken is may add a little more)

• Salt and pepper to taste

• Favorite buns (homemade are best!)

Directions

• In a slow cooker add the cooked chicken, soup, stuffing & broth. Mix well and add Salt & pepper.
• Set cooker to low and cook for 2 hours, stir after the first hour.
• After 2-3 hours the mixture should be hot, if not continue to cook until heated through.
• Cut the cream cheese into cubes and stir into the chicken. Let it melt (about 15 minutes or
  until it’s melted.)
• Make sure everything is combined well and serve on buns!

Notes

• Cook the chicken & shred it ahead of time, a few days before or the day of is totally fine, depending on how much time you have.
• If your chicken is too dry add more broth or stock, too runny add a sleeve of crackers (Ritz preferably.)