This is the main content.
Multicooker Ohio-Style Pulled Chicken Sandwiches
Recipes
Multicooker Ohio-Style Pulled Chicken Sandwiches
8 servings
45 minutes total (Active 25 minutes)

Ingredients

  • 2 medium yellow onions, divided
  • 2 ½ lb boneless, skinless chicken breasts (or fillets)
  • 1 ½ cups water
  • 1 cube chicken bouillon (or 1 tablespoon chicken bouillon base)
  • ¾ teaspoon kosher salt
  • 12 round buttery snack crackers
  • 1 (0.87 oz) packet chicken gravy mix
  • 8 hamburger buns
  • 16 dill pickle sandwich slices

Steps

    1. Slice onions thinly. Combine in multicooker: chicken, water, bouillon cube, salt, and ½ cup onions. Seal following manufacturer's instructions and cook on HIGH 25 minutes.
    2. Meanwhile, crush crackers finely.
    3. Release pressure on multicooker following manufacturer's instructions. Shred chicken. Stir in gravy packet and crackers. Cook on LOW 5 minutes or until mixture has thickened.
    4. Toast buns if desired. Divide chicken evenly among buns; top with pickles and remaining sliced onions. Serve with potato salad or potato chips.

    Chef's Tip: Serve on 24 dinner rolls to turn these into sliders for a tailgate or party.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅛ recipe serving: Calories 340, Total Fat 7g, Sat Fat 1.5g, Trans Fat 0g, Chol 80mg, Sodium 1460mg, Total Carb 34g, Fiber 1g, Total Sugar 5g, (Incl. 3g Added Sugars), Protein 34g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 8%