By Grocery List Plus Editorial Staff | Published on June 9, 2026

Crock Pot Creamed Chicken Sandwich

Serves 24

211 cal · 250 min

Crock Pot Creamed Chicken Sandwich

Recipe GLPR6c85861c0ce6dd

4.0(1)
American
Main Course
250 min
211 cal
Servings: 24
Slow Cooker
SNAP eligible

A comforting slow-cooker sandwich filling made from tender shredded chicken combined with creamy chicken soup. This easy make-ahead dish is perfect for serving a crowd at gatherings or casual meals. The chicken mixture develops rich flavor as it simmers for hours, then gets spooned onto soft buns for a satisfying handheld meal. Optional pickles add a bright, tangy contrast to the creamy filling.

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Ingredients

50 oz can white boned chicken in water

26 oz can cream of chicken soup

Salt to taste

Black pepper to taste

24 sandwich buns, split

Pickle slices, optional

Directions

  1. Drain the canned chicken thoroughly, discarding the liquid. Use two forks to shred the chicken into bite-sized pieces in a bowl.

  2. Transfer the shredded chicken to your slow cooker. Pour the entire can of cream of chicken soup over the chicken.

  3. Cover the slow cooker and set to low heat. Cook for 3 to 4 hours until the mixture is hot and the flavors have melded together.

  4. Carefully taste the warm chicken mixture. Season with salt and black pepper according to your preference.

  5. Stir the mixture thoroughly to ensure the salt and pepper are evenly distributed throughout.

  6. To serve, spoon the creamed chicken mixture generously onto the split sandwich buns. Top with pickle slices if desired, then serve warm.

Comments

Grocery List Plus Editorial Staff4

This is a legitimately cheap and available crowd-pleaser: chicken, canned soup, buns, and pickles are staples at every Charlotte grocer, with zero special trips required. At roughly 60–75 cents per serving for the protein and base, it's honest weeknight food for a large family or party. The 250 minutes is actually accurate for slow-cooking (mostly hands-off), though active prep is under five minutes, so the recipe isn't misleading about effort. The one real drawback is that creamed chicken sandwiches don't reheat well—the filling dries out and the bun gets soggy by day two—which limits leftovers to same-night consumption only.

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