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Enjoy this recipe from All-Time-Favorite Recipes from Ohio Cooks.
Submitted by: Vickie from Gooseberry Patch
4 T. olive oil
4 boneless, skinless chicken breasts
1 onion, chopped
10-3/4 oz. can cream of mushroom soup
1 c. chicken broth
2 t. soy sauce
2 t. Worcestershire sauce
1/2 c. sherry or chicken broth
salt and pepper to taste
8 sandwich buns, split
Optional: pickle slices, lettuce leaves
Heat oil in a skillet over medium-high heat. Brown chicken for 5 minutes on each side. Place chicken in a slow cooker; set aside. 2 Add onion to skillet; sauté until golden. Add soup, broth, sauces, sherry or broth, salt and pepper to skillet; stir well and pour over chicken in slow cooker. Cover and cook on low setting for 6 to 8 hours. Shred chicken with a fork; spoon onto buns. Garnish with pickles and lettuce, if desired. Makes 8 sandwiches. | |
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Heat oil in a skillet over medium-high heat. Brown chicken for 5 minutes on each side. Place chicken in a slow cooker; set aside. 2 Add onion to skillet; sauté until golden. Add soup, broth, sauces, sherry or broth, salt and pepper to skillet; stir well and pour over chicken in slow cooker. Cover and cook on low setting for 6 to 8 hours. Shred chicken with a fork; spoon onto buns. Garnish with pickles and lettuce, if desired. Makes 8 sandwiches. |
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