These crock pot pulled chicken sandwiches are a family favorite. With a dash of hot sauce and plenty of cream cheese, these pulled chicken sandwiches are creamy but have a kick!
Since moving closer to family in Alabama, Eric and I have been enjoying weekly Sunday dinners with my parents and some of my siblings. We take turns cooking, and last week it was our turn to provide the entree. I’m used to cooking for just two people (or three, since I eat for two!), so sometimes coming up with a meal for ten people is a bit of a challenge. Soups are a good pick for lots of people, but I’ve already done that a couple of times!
We’ve been getting a rash of cold weather here in Alabama, so I thought that a cozy crock pot meal would be just the thing. Plus, it stretches well! I had never actually made pulled chicken before, but it’s super easy. Once the chicken is cooked and tender in the slow cooker, it shreds easily with a fork. I was aiming for something creamy and cheesy, but you could add barbecue sauce to your pulled chicken if you want something savory-sweet.
Here’s the recipe I came up with:
Creamy Pulled Chicken Sandwiches in the Crock Pot
These crock pot pulled chicken sandwiches are a family favorite. With a dash of hot sauce and plenty of cream cheese, they're creamy but have a kick!
- 3 lb boneless, skinless chicken breasts
- 1/2 cup chicken broth
- 1/2 tsp salt
- 3 small tomatoes diced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1 + Tbsp hot sauce, or to taste
- 8 oz cream cheese
- 4 oz sharp cheddar cheese, grated
- hamburger or deli buns
Place chicken breasts, broth, and salt in the crock pot. Turn on high and cook for 4 hours.
When the chicken is fully cooked, remove to a plate and shred with a fork. Pour off liquid into a bowl or measuring cup.
Return shredded chicken to the crock pot. Add back 1/2 cup of liquid. (Use the remaining liquid for soup, rice, or another recipe.)
Stir in diced tomatoes, cumin, paprika, chili powder, and hot sauce. Chop up cream cheese into large chunks and add to crock pot.
Keep crock pot on high for half an hour, or until cream cheese is melted and chicken is hot. Stir in shredded cheddar cheese. Serve on toasted buns with pickles or additional hot sauce.
Real Salt is our favourite salt to use in our kitchen!