Ohio Shredded Chicken Sandwich

You’re going to love this Ohio shredded chicken sandwich—it’s my go-to when I need something quick, flavorful, and utterly satisfying. Picture tender, juicy chicken soaked in smoky barbecue sauce, piled high on a toasted bun with a little crunch from coleslaw (if you’re feeling fancy). The best part? It comes together in just 30 minutes, and the leftovers are just as good the next day. Whether it’s a busy weeknight or a lazy weekend lunch, this sandwich never disappoints. Trust me, once you try it, you’ll wonder how you ever lived without it.

Ingredients for the Ohio Shredded Chicken Sandwich

This sandwich gets its magic from just a handful of simple ingredients. I always say—great flavor doesn’t need a complicated grocery list! Here’s what you’ll need:

• 2 boneless, skinless chicken breasts (about 1 lb total) – Look for plump, even-sized ones so they cook uniformly. Chicken thighs work too if you prefer darker meat.
• 1 cup chicken broth – The steam from this keeps the chicken incredibly moist while cooking. No broth? Water works in a pinch, but add an extra pinch of salt.
• 1 tbsp olive oil – Just enough to give the chicken a nice sear without greasiness.
• 1 tsp garlic powder + 1 tsp onion powder – My dynamic duo for instant depth of flavor. Fresh minced garlic (2 cloves) works if you’re feeling fancy.
• 1/2 tsp salt + 1/4 tsp black pepper – Season generously—this is your flavor foundation!
• 1/2 cup barbecue sauce – Use your favorite store-bought brand or homemade. Sweet, smoky, spicy—your call! (I’m partial to hickory-smoked.)
• 4 hamburger buns – Brioche for richness, whole wheat for heartiness, or potato rolls for that perfect squish.
• 1 cup coleslaw (optional) – Crunchy, creamy slaw takes this sandwich next-level. Store-bought slaw mix + mayo works when I’m lazy.

See? Nothing crazy—just good, honest ingredients that let the chicken shine. Now let’s make some magic!

How to Make the Ohio Shredded Chicken Sandwich

Alright, let’s get cooking! This sandwich comes together in three simple phases—cooking the chicken to juicy perfection, shredding and saucing it up, and finally, assembling your masterpiece. Follow these steps, and you’ll have a sandwich worth bragging about in no time.

Cooking the Chicken

First things first: heat that olive oil in a large skillet over medium heat. You’ll know it’s ready when a flick of water sizzles. Add your chicken breasts—listen to that satisfying sear! Sprinkle the garlic powder, onion powder, salt, and pepper right over the top. Let them cook for about 5 minutes per side until they’ve got a golden-brown crust. Don’t rush this step—those browned bits equal flavor!

Now, pour in the chicken broth—it’ll hiss and steam, but that’s good! Cover the skillet, reduce the heat to low, and let it simmer for 15 minutes. This gentle cooking keeps the chicken tender. To check for doneness, slice into the thickest part—no pink should remain, and the juices should run clear. If you’ve got a meat thermometer, aim for 165°F.

Shredding and Saucing

Transfer the cooked chicken to a cutting board and let it rest for 2 minutes—just enough time to grab two forks. Hold one fork steady and use the other to pull the meat apart. Shredding against the grain gives you those perfect, bite-sized strands. Pro tip: If the chicken feels stubborn, it might need another minute of simmering.

Return the shredded chicken to the skillet (keep that flavorful broth in there!) and stir in the barbecue sauce. Cook for another 2 minutes over low heat, stirring constantly. The sauce will thicken slightly and cling to every shred. Taste and adjust—more sauce? A pinch of salt? Make it yours!

Assembling the Sandwich

While the chicken finishes, toast your buns lightly. I use the same skillet (why dirty another pan?) for about 30 seconds per side until they’re golden and crisp. Pile the saucy chicken high on each bun—don’t be shy! Top with coleslaw if you’re using it. The cool crunch against the warm, smoky chicken? *Chef’s kiss.* Serve immediately, and watch those sandwiches disappear!

Tips for the Best Ohio Shredded Chicken Sandwich

Want to take your sandwich from good to unforgettable? After making this recipe more times than I can count, here are my foolproof tricks for next-level results:

Low and slow wins the race: If you’ve got time, toss everything (minus the barbecue sauce) into a slow cooker for 4 hours on low. The chicken practically shreds itself with a fork—that’s how tender it gets. Perfect for when you’re out running errands!

Sauna-style steaming: After browning the chicken, add an extra splash of broth (about 1/4 cup) before covering the skillet. That extra steam keeps every bite juicy, especially if your chicken breasts are on the thicker side.

Sauce strategy: Start with 1/2 cup barbecue sauce, then taste and add more if needed. I like to reserve some sauce for drizzling on top after assembling—doubles the flavor punch!

The resting rule: Let the shredded chicken sit in the skillet (off heat) for 5 minutes after adding the sauce. It soaks up every last drop of flavor from the pan drippings.

Variations of the Ohio Shredded Chicken Sandwich

One of the best things about this sandwich? It’s like a blank canvas—you can tweak it a million ways to match your mood. Here are my favorite twists that keep things exciting without straying too far from the original magic:

Spice it up: Swap regular barbecue sauce for a spicy chipotle or buffalo version if you like heat. A dash of cayenne pepper or a few shakes of hot sauce mixed into the shredded chicken works wonders too. My husband always adds pickled jalapeños on top—talk about a kick!

Bun adventures: While classic hamburger buns are great, try toasted ciabatta rolls for extra crunch or pretzel buns for that salty bite. For a low-carb option, wrap the chicken in crisp lettuce leaves—it’s surprisingly satisfying!

Cheese, please: Melt a slice of sharp cheddar or pepper jack over the warm chicken right before assembling. The gooeyness takes this sandwich to comfort food heaven. Pro tip: Pop the assembled sandwich under the broiler for 1 minute to get that perfect melt.

Asian-inspired: Replace barbecue sauce with teriyaki or hoisin sauce for a sweet-savory twist. Top with quick-pickled cucumbers and carrots instead of coleslaw. Sesame seeds add nice crunch!

The beauty of this recipe? It welcomes creativity. Once you’ve mastered the basic version, don’t be afraid to play around—that’s how kitchen legends are born!

Serving Suggestions for the Ohio Shredded Chicken Sandwich

Now that you’ve made this killer sandwich, let’s talk about what to serve with it. I always think of sides as the backup singers to your main dish—they should complement, not overpower. Here are my tried-and-true pairings that turn this sandwich into a full meal:

Classic Fries: You can’t go wrong with crispy, golden fries—the salty crunch is the perfect contrast to that saucy chicken. Sweet potato fries work great too if you want a little extra sweetness. Pro tip: Toss them with a pinch of smoked paprika for bonus flavor!

Tangy Pickles: A few dill spears or bread-and-butter chips on the side cut through the richness of the barbecue sauce. Sometimes I even stack a couple right on the sandwich for an extra zing.

Simple Slaw: If you didn’t top your sandwich with coleslaw, serve it on the side instead. The creaminess balances the smoky chicken beautifully. A vinegar-based slaw adds nice acidity too.

Grilled Corn: In the summer, I throw some corn on the grill while the chicken cooks. A little butter, a sprinkle of salt—it’s like sunshine on a plate next to that hearty sandwich.

Baked Beans: For a real Midwest vibe, warm up a can of baked beans (or make your own if you’re feeling ambitious). The sweet, smoky beans are practically made for BBQ chicken.

Really, though, this sandwich is so satisfying that even a bag of chips or some carrot sticks will do in a pinch. The most important thing? Dig in while it’s still warm—that first bite is always the best!

Storing and Reheating the Ohio Shredded Chicken Sandwich

Let’s be real—this sandwich is so good, you might not have leftovers. But if you do (or if you’re smart and make extra on purpose), here’s how to keep that chicken tasting just as juicy and flavorful as day one. I’ve learned these tricks the hard way so you don’t have to!

Airtight is everything: Store the shredded chicken (without the buns or slaw) in a sealed container in the fridge for up to 3 days. Glass works best—it doesn’t absorb smells, and you can see the deliciousness waiting for you. Pro tip: Pour any extra pan juices over the chicken before storing. It’s like a flavor-packed security blanket!

Reheating like a pro: Microwaving can dry out chicken fast, so here’s my method—splash a tablespoon of broth or water into a skillet, add the chicken, and heat over medium-low, stirring often. In 3-4 minutes, it’s steaming and tender again. No skillet? Cover the chicken with a damp paper towel and microwave in 30-second bursts, stirring between each.

Freezer-friendly magic: This chicken freezes beautifully for up to 2 months! Portion it into freezer bags (squeeze out excess air) or containers. Thaw overnight in the fridge, then reheat with a splash of broth. Perfect for emergency sandwich cravings or quick weeknight dinners.

Bun revival: If you pre-toasted your buns, store them separately in a bread bag. Refresh them in a 350°F oven for 3 minutes or just toast them again—crispy buns make all the difference. Fresh slaw? Wait to add it until serving time so it stays crunchy.

Trust me, a little care with storage means you can enjoy that “just made” taste all over again. Maybe even better—the flavors really meld together overnight!

Ohio Shredded Chicken Sandwich Nutrition Information

Now, I’m no nutritionist, but I do believe in knowing what’s going into my body—especially when it tastes this good! Keep in mind these numbers are rough estimates. Your actual counts might dance around a bit depending on your bun choice, how heavy-handed you are with the sauce (no judgment here!), or whether you go wild with the coleslaw.

This sandwich packs a nice protein punch thanks to all that chicken, and if you pick whole wheat buns or skip the bun altogether, you can easily tweak the carbs. The barbecue sauce adds a bit of sweetness, but hey—life’s too short not to enjoy saucy chicken, right? Just balance it out with a crisp salad or veggie sticks if you’re watching your intake.

One thing’s for sure—it’s way lighter than drive-thru options, and you control every ingredient. That’s what I call a win-win!

Common Questions About the Ohio Shredded Chicken Sandwich

I get asked about this recipe all the time—friends texting me at odd hours, neighbors knocking on my door (okay, maybe not that last one). Here are the questions that pop up most often, along with my tried-and-true answers:

Can I use chicken thighs instead of breasts?
Absolutely! Thighs bring richer flavor and stay extra juicy. Use boneless, skinless thighs (about 1.5 lbs) and simmer them for 20 minutes instead of 15. The dark meat shreds like a dream and pairs beautifully with smoky barbecue sauce.

How do I make this gluten-free?
Easy peasy! Just grab gluten-free buns (or skip them altogether and serve the chicken over rice or greens). Double-check your barbecue sauce label—some brands sneak in wheat-based thickeners. My go-to is a vinegar-based sauce with no funny business.

My chicken turned out dry—what went wrong?
Oh no! Two likely culprits: overcooking or not enough liquid. Next time, set a timer for that 15-minute simmer—no peeking! If your broth evaporates too fast, add another splash before covering. And remember, carryover cooking means it’ll keep heating even off the burner.

Can I prep this ahead for a crowd?
You bet! Cook and shred the chicken up to 2 days in advance—store it sauceless in the fridge. When party time hits, warm it gently with the barbecue sauce. Keep a slow cooker on “warm” for serving—guests can assemble their own sandwiches fresh.

What’s the best barbecue sauce for this recipe?
This is where personal taste shines! I love hickory-smoked for deep flavor, but sweet honey-based sauces work too. For tangy lovers, try a Carolina-style vinegar sauce. Pro tip: Mix 2 sauces together—my secret “house blend” is 3 parts smoky to 1 part spicy.

Try This Ohio Shredded Chicken Sandwich Today!

There you have it—my all-time favorite sandwich that’s as easy to make as it is delicious to eat. Whether you’re feeding a hungry family or just treating yourself, this Ohio shredded chicken sandwich never disappoints. The best part? You probably have most of the ingredients in your kitchen right now! So grab that skillet, fire up the stove, and get ready to fall in love with every saucy, juicy bite. Don’t forget to tell me how yours turns out in the comments below—I love hearing your twists and triumphs. Happy cooking!

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