This Shredded Chicken Sandwich is cozy, creamy, and built on tender, shredded chicken simmered in a simple, savory white sauce. It’s the kind of sandwich that’s easy enough for a weeknight dinner yet comforting enough to serve to friends—think melty cheese, a tangy yogurt-based spread, and soft whole grain buns. The recipe uses everyday pantry ingredients and comes together quickly. Below you’ll find a clear ingredient list, step-by-step instructions, tips for the best texture, and serving suggestions so you can make a delicious sandwich every time.

Why this Shredded Chicken Sandwich works

There are three elements I love in this sandwich: richly seasoned shredded chicken, a light creamy sauce that clings to every shred, and a cooling, tangy yogurt spread to balance the richness. The chicken is cooked plain and shredded, then folded into a silky sauce made by making a roux with butter and flour, then whisking in milk and low-sodium chicken broth. Seasonings like poultry seasoning, Italian seasoning, garlic powder, and Parmesan (or nutritional yeast) add depth without overpowering the chicken. Whole grain buns add chew and nutty flavor, while optional melted cheddar, Monterey Jack, or Swiss cheese makes everything gooey and irresistible.

Ingredients

1 ½ pounds boneless, skinless chicken breasts (about 3, 8-ounce breasts)
¼ teaspoon kosher salt, plus additional for cooking chicken
¼ teaspoon ground black pepper, plus additional for cooking chicken
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk (I used 1%)
1 cup low sodium chicken broth
2 tablespoons grated Parmesan cheese or nutritional yeast
1 ½ teaspoons poultry seasoning
½ teaspoon Italian seasoning
½ teaspoon garlic powder
2 slices whole grain bread
½ cup nonfat plain Greek yogurt
Whole grain buns
Shredded sharp white cheddar, Monterey Jack, or Swiss cheese (optional)

Make-ahead and substitutions

You can cook and shred the chicken up to 3 days ahead and store it tightly covered in the refrigerator. Reheat gently in the sauce before assembling sandwiches.
If you prefer, use nutritional yeast in place of Parmesan for a dairy-free sprinkle of savory flavor.
Use your favorite whole grain buns or sturdy sandwich rolls to hold up to the creamy filling.
If you want extra tang in the yogurt spread, stir in a squeeze of lemon juice or a teaspoon of Dijon mustard.

Equipment

Large pot for cooking chicken or medium saucepan if poaching
Medium skillet or saucepan for the sauce
Two forks or a hand mixer to shred cooked chicken
Whisk and spatula
Measuring cups and spoons

Step-by-step instructions

The directions below are written in clear, sequential steps that follow the original recipe order while clarifying techniques and timings. Please follow them exactly for the best results.

Prep the chicken: Pat the chicken breasts dry with paper towels. Season both sides lightly with additional kosher salt and ground black pepper.
Cook the chicken: Place the seasoned chicken breasts in a large pot and add enough water to cover by about an inch, or use low sodium chicken broth for more flavor. Bring to a gentle simmer over medium heat. Reduce heat to low so the liquid barely simmers and cook until the chicken reaches an internal temperature of 165°F (about 12–15 minutes depending on thickness). Remove the chicken to a cutting board and let rest for 5 minutes.
Shred the chicken: Using two forks, pull the chicken apart into shreds. You can also use a hand mixer on low for 20–30 seconds to shred quickly. Place the shredded chicken into a bowl and set aside.
Make the roux: In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once melted and foamy, sprinkle in 2 tablespoons all-purpose flour and whisk continuously for 1 to 2 minutes. This cooks the raw flour taste and creates a smooth base for the sauce.
Add liquids: Slowly whisk in 1 cup milk, making sure there are no lumps. Then add 1 cup low sodium chicken broth and continue whisking until the mixture is smooth and starts to thicken, about 3–4 minutes.
Season the sauce: Stir in 2 tablespoons grated Parmesan cheese (or nutritional yeast), 1 ½ teaspoons poultry seasoning, ½ teaspoon Italian seasoning, and ½ teaspoon garlic powder. Whisk to combine and taste the sauce. Adjust with the reserved kosher salt and ground black pepper if needed.
Combine chicken and sauce: Add the shredded chicken into the warmed sauce and stir until all the chicken is coated and heated through, about 2–3 minutes. Keep the mixture over low heat so it stays warm; it should be moist but not soupy.
Prepare the yogurt spread: In a small bowl, mix ½ cup nonfat plain Greek yogurt with the 2 slices of whole grain bread torn into small pieces or processed briefly to make coarse breadcrumbs (this adds body and tang to the spread). Stir until you have a creamy, spreadable mixture. Season lightly with a pinch of salt and pepper if desired.
Toast buns: Split the whole grain buns and toast them lightly in a skillet or toaster until golden and slightly crisp. If using optional shredded cheese, place a generous handful on the bottom half of each toasted bun and briefly return to the skillet or broiler to melt the cheese.
Assemble the sandwiches: Spread a generous layer of the yogurt-breadcrumb mixture on the bottom halves of the buns. Spoon the warm shredded chicken mixture on top of the spread, dividing it evenly. Add any optional melted cheese on top of the chicken, then close the sandwich with the top bun.
Serve: Serve the sandwiches warm. If you like, provide pickles, sliced tomatoes, or a few leaves of fresh lettuce for added crunch and brightness.

Troubleshooting and tips

If your sauce is too thin: Simmer a few minutes longer while whisking to let it reduce and thicken. You can also make a tiny slurry of equal parts flour and milk and whisk it in, cooking briefly until thickened.
If the sauce is too thick: Whisk in a splash more milk or chicken broth until you reach a spoonable consistency.
To keep shredded chicken moist: Fold the chicken into the sauce just before serving and keep it over low heat. Avoid overcooking the chicken initially; pull it from the simmer when the internal temperature is 165°F and it will finish cooking as it rests.
Cheese melts best when the chicken is hot: If you want gooey melted cheese, place shredded cheese on the bottom buns and set under a preheated broiler for a minute or two—watch carefully so it doesn’t burn.

Variations and serving ideas

Spicy version: Stir a teaspoon of hot sauce or a pinch of crushed red pepper flakes into the sauce for heat.
Herby fresh: Fold in chopped fresh parsley or chives at the end for an herbal lift.
Open-faced: Serve the mixture over toasted whole grain bread slices for an open-faced sandwich and finish with a quick broil to brown the top.
Meal bowl: Skip the bun and serve the shredded chicken and sauce over brown rice, quinoa, or roasted vegetables for a grain bowl.

Make it ahead and storage

You can refrigerate the shredded chicken mixture in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or broth if the sauce has thickened. The yogurt spread can be made up to a day ahead and kept chilled until ready to use. Assemble sandwiches just before serving to keep the buns from becoming soggy.

Nutritional pointers

This sandwich balances lean protein from the chicken with whole grain carbohydrates and a tangy yogurt spread that adds protein and acidity without heavy mayo. Using low-fat milk and nonfat Greek yogurt keeps the dish lighter in saturated fat while still providing creaminess from the roux-based sauce and the optional melted cheese for richness if you choose.

Final thoughts

This Shredded Chicken Sandwich is a versatile favorite—comforting, quick, and endlessly adaptable. The creamy sauce clings to each shred of chicken, and the yogurt-breadcrumb spread adds a pleasant tang and body that makes every bite interesting. Whether you keep it simple or add melted cheese and pickled veggies, these sandwiches are perfect for a family dinner, packed lunches, or a casual gathering. Enjoy building your own version and making it a weeknight staple.

Happy cooking! If you try this recipe, I’d love to hear what tweaks you made and which cheese you chose (if any). Enjoy your sandwich—the kind that feels like home with every bite.

Shredded Chicken Sandwich

Creamy, savory shredded chicken piled on toasted buns for an easy, comforting sandwich.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 3

Total Time 3

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1.5 pounds boneless skinless chicken breasts about 3 (8-ounce) breasts
1/4 teaspoon kosher salt plus additional for cooking chicken
1/4 teaspoon ground black pepper plus additional for cooking chicken
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk 1% used
1 cup low sodium chicken broth
2 tablespoons grated Parmesan cheese or nutritional yeast
1.5 teaspoons poultry seasoning
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 slices whole grain bread to toast and crumble into the filling
1/2 cup nonfat plain Greek yogurt
whole grain buns for serving
shredded sharp white cheddar (or Monterey Jack or Swiss) optional, for topping

Equipment

6-quart slow cooker (or larger)
Medium Saucepan
Whisk
Toaster or oven
Mixing Bowl
forks or hand mixer
Spoon

Method

Place chicken breasts in a single layer in a 6-quart (or larger) slow cooker. Sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cover and cook on LOW until the chicken reaches 165°F, about 1 1/2 to 2 hours.
While the chicken cooks, melt the butter in a medium saucepan over medium heat. Sprinkle the flour over the butter and whisk until combined; continue whisking and cooking for at least 1 minute until the flour turns golden and smells nutty.
Gradually whisk in the milk and chicken broth until smooth. Stir in 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, Parmesan, poultry seasoning, Italian seasoning, and garlic powder. Cook, stirring constantly, until the sauce thickens, about 3 to 5 minutes. Remove from heat.
Toast the 2 slices of whole grain bread deeply in a toaster or in a 350°F oven for 8 to 10 minutes, turning once, until very dry and deep golden. Let cool.
When the chicken is done, transfer it to a bowl and discard any cooking liquid; wipe the slow cooker clean. Shred the chicken with two forks, your fingers, or a hand mixer.
Pour the thickened sauce over the shredded chicken in the slow cooker or bowl. Crumble or pulse the toasted bread into small pieces and add to the chicken. Stir in the Greek yogurt until combined.
Cover and cook on LOW for 1 hour. Uncover and stir well just before serving.
To serve, pile the chicken onto whole grain buns and top with shredded cheese if using. For open-faced sandwiches, place chicken on toasted bread and brown the cheese under the broiler if desired.