Ohio Chicken Sandwiches
33 Comments Apr 11, 2022
Updated May 23, 2025
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Shredded chicken breasts flavored with cream of chicken, seasoning, and stuffing is what makes Ohio chicken sandwiches an iconic and prized dish. It almost tastes like Thanksgiving on a bun.
Ohio Chicken Sandwiches are a Midwest favorite—especially in Ohio, where they’re a go-to for potlucks and game days. It’s just creamy, shredded chicken mixed with stuffing and served on buns. Super easy, super comforting, and always a crowd-pleaser.
Other unique sandwiches we love are Alabama Chicken Sandwiches or Slow Cooker Cowboy Sandwiches.
What you need
This different mix of ingredients make for the best sandwiches, find the full recipe in the recipe card below the images.
Chicken – boneless, skinless chicken breasts cooked and shredded in the crockpot minimize the steps it takes to make this recipe.
Cream of Chicken Soup – is the preferred soup to keep the chicken flavor strong. You can use cream of celery or mushroom if that is what you have on hand.
Stove-Top Stuffing – this is what binds everything together while providing a filler; we prefer the chicken variety.
Butter and Seasoning – everything is better with butter and seasoning. Black pepper and oregano are the flavors of choice.
How to Make Ohio Chicken Sandwiches
You can make this in four easy steps! And easily in the Crockpot.
Step One – Place chicken breasts in the bottom of the crock pot and add seasonings.
Step Two – Pour the cream of chicken on top of the chicken along with quartered butter. (Notice: you will not be adding water or milk with the cream of chicken soup.)
Step Three – Cook on low for 5-6 hours. Then, shred the chicken using two forks. Add the uncooked stove-top stuffing and stir.
Step Four – Allow the mixture to cook for about 5 to 10 minutes, then serve and enjoy.
Variations
Ritz Crackers – Use one sleeve of crushed Ritz crackers instead of the stuffing mix (add at the end of the cooking time). These sandwiches are often called Bitz of Ritz Sandwiches.
Buffalo Chicken Sandwiches – Add a 1/4 cup of Frank’s Red hot at the beginning of the cooking time for hot chicken sandwiches.
Cornbread Stuffing – The most significant difference between stove-top and cornbread stuffing is how they’re made. Making the cornbread stuffing from scratch (or from a box of Jiffy) can yield the same results as using a box of stove-top.
Add Shredded Cheese – Go for the cheese of your choice; however, most Ohioans agree that you can’t go wrong with a slice of Swiss.
Bun Substitutes – While you can’t go wrong serving these on sesame hamburger buns, you can swap the buns for a bed of mashed potatoes or rice.
What to Serve with Ohio Chicken Sandwiches
Crockpot Mac and Cheese will add a delicious and hearty side and one everyone will like.
Slow Cooker Mashed Potatoes make a great addition to these shredded chicken sandwiches.
Slow Cooker Cranberry sauce – top your sandwiches with jellied or whole cranberry sauce! It tastes just like Thanksgiving or Christmas dinner!
Chips and dill pickle slices would go perfectly with an Ohio shredded chicken sandwich. This is a great go-to if you’re cooking these for a picnic or potluck.
Featured Comment
Easy recipe and guests love them. I’m frequently asked to make this recipe for friends . Even made it for their holiday celebrations and brought it to them.
– Lynn
Ohio Chicken Sandwiches Recipe
How to Video
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 1/2 tsp. black pepper
- 1/2 tsp. oregano
- 21 oz. cream of chicken soup (two 10.5 oz. cans), do not add water
- 1/4 cup salted butter, sliced
- 6 oz. Stove top stuffing – chicken flavor, (WAIT TO ADD)
- 8 sesame seed buns
Instructions
- Add the chicken breasts to the slow cooker.
- Sprinkle over the pepper and oregano. Don't be tempted to add more salt, this recipe has plenty.
- Spread over the cream of chicken soup.
- Slice the butter and place over the chicken and soup. DO NOT ADD THE STUFFING YET.
- Place the lid on the slow cooker and cook on LOW for 5-6 hours.
- After the cooking time is up shred the chicken with two forks right in the slow cooker.
- Add the dry, uncooked stovetop stuffing and stir. Place the lid back on for 5-10 more minutes. The finished chicken stuffing will be dry-looking, that's ok! It's not going to have a drippy sauce. It is a perfect texture for not making the buns soggy.
- Serve on soft sesame buns. And enjoy! Serve with chips and top with cranberry sauce if desired.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Chicken Recipes
Crockpot Chicken Stew and Slow Cooker Whole Chicken are hearty, comforting meals that are easy to prep and perfect for any night of the week.
Try Chicken Enchilda Casserole or Ranch Chicken Sandwiches when you’re craving bold flavor with minimal effort.
Chicken Broccoli Stuffing Casserole and Slow Cooker Smothered Chicken are both creamy, satisfying options that taste like a home-cooked classic.
For something with a twist, make Chicken Enchilada Pasta or serve up Slow Cooker BBQ Chicken for a flavorful, crowd-pleasing dish.
Easy recipe and guests love them. I’m frequently asked to make this recipe for friends . Even made it for their holiday celebrations and brought it to them.
If you double the recipe, is it the same time on low?
It should be about the same time on low, maybe just a half an hour longer.
My inlaws are coming to visit. How long can I leave the chicken in the slow cooker without drying out? It looks delicious!!
How many adults does this feed?
About 8.
How many chicken breast and stove top for feeding 12 people?
I would double it.
I just have to say having grown up on Roots chicken for every occasion they don’t use soup or stuffing in their chicken but these are good sandwiches
I grew up on Root’s as well. I think this is a really great recipe and make it often. I don’t use all the stuffing. A great back up when I can’t get Root’s. 🙂
Hello. Has anyone tried making this using gluten-free canned soup and gluten-free dressing mix? Having a family member who requires a gluten-free diet, I am always on the lookout for new and different recipes. Usually we just throw boneless chicken breast in the crockpot with a little water and cook till done. They make a great sandwich but sometimes you want something with a little more substance. Thank you.
I have made these for years and everyone always loves them. I use two cans of cream of chicken or cream of mushroom soup or 1 of each, have even used cream of celery if that’s what was on hand, I fill one of the cans halfway with milk and pour it in for more creaminess, 1 whole chicken boiled, deboned and shredded, and 1 box of prepared according to box instructions pork flavored stuffing by Stove Top no other seasoning needed.
This recipe was a real crowd pleaser. We served it at our anniversary party along with some pulled pork. Although the pork was loved, this pulled chicken recipe was the one everyone wanted.
Am I the only one who wonders about putting bread into the meat and then serving it on bread?