Shredded Chicken Sandwich
Ingredients
The chicken and sauce
-
1½
pounds
boneless, skinless chicken breasts
-
¼
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
2
tablespoons
unsalted butter
-
2
tablespoons
all-purpose flour
-
1
cup
milk
-
1
cup
low sodium chicken broth
-
2
tablespoons
grated Parmesan cheese
-
1½
teaspoons
poultry seasoning
-
½
teaspoon
Italian seasoning
-
½
teaspoon
garlic powder
-
2
slices
whole grain bread
-
½
cup
nonfat plain Greek yogurt
For serving
-
as needed
whole grain buns
-
as needed
shredded sharp white cheddar, Monterey jack, or Swiss cheese
Instructions
- Cook the chicken in a slow cooker on low for 1½ to 2 hours until fully cooked.
- In a saucepan, melt butter and whisk in flour, cooking until golden brown.
- Gradually add milk and chicken broth, stirring until thickened.
- Season the sauce with salt, pepper, Parmesan, poultry seasoning, Italian seasoning, and garlic powder.
- Toast the whole grain bread until deep golden brown.
- Shred the cooked chicken and mix it with the sauce, crumbled bread, and Greek yogurt.
- Cook the mixture on low for an additional hour.
- Serve the chicken mixture on buns and top with cheese.
Nutrition Facts (estimated)
Servings
4
Calories
357
Total fat
12g
Total carbohydrates
14g
Total protein
45g
Sodium
20mg
Cholesterol
130mg
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