One of my family’s favorite sandwiches growing up was a shredded chicken sandwich from our local Dairy Queen in Ohio. We always called it a “squishy chicken sandwich” instead of whatever not-as-fun name it was officially called. It wasn’t until I was older that I realized that not all Dairy Queens had this on their menu and that it was very much a regional thing.

This sandwich filling is so easy and tastes a lot like chicken noodle soup. It’s great for summer days with a cold drink, but it’s a warm sandwich so it’s also perfect for chilly days like today! You’ll need a slow-cooker for this recipe to really get those flavors to meld. If you’ve made something similar in an Instant Pot, I’d love to hear about it! Shoot me a message or drop a comment.

Squishy Chicken Sandwich

6 Servings

Ingredients

3 boneless/skinless chicken breasts

1 can cream of chicken soup (condensed)

1 ½ cups saltine crackers, crumbled

1 tsp garlic powder

Salt & pepper

Method

Add chicken, seasoning, and soup to a crockpot. Cook for 2 ½ hours on low.

Add crumbled crackers. Mix until crackers are covered in soup. Cook for an additional hour.

Once chicken reaches an internal temperature of 165F, shred chicken. Return to Crockpot and allow to cook until ready to serve.

Tip: another hour allows the flavors to really meld!

Serve on hamburger buns, traditionally with chips and a pickle wedge.