Ohio Shredded Chicken Sandwiches in Crockpot

Apparently, this is an Ohio thing but they are delicious!  Shredded chicken sandwiches made in the crockpot using stovetop stuffing and Ritz crackers.  This shredded chicken sandwich recipe feeds a crowd!

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• 50 oz can of boneless chicken, drained
• (2) 12 oz cans of white chicken breast, drained
• 1 can of cream of chicken soup
• 2 sleeves of Ritz crackers, crushed
• 1 heaping tsp of chicken bouillon paste dissolved in 1/4 cup of hot water
• 1/4 cup Stove Top stuffing, dry mix

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Instructions

1. Line your crockpot with a slow cooker liner.
2. Add all ingredients and stir until well incorporated.
3. Cook on high for one hour. Continue cooking on low for at least 3 more hours.
4. Serve hot on buns.

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Notes

The stove top stuffing

you need for this recipe is straight out of the box.  Do not make it on the stovetop and then add it to the shredded chicken recipe.  Instead, just measure out 1/4 cup of the dry stuffing mix.

This makes approximately 25 sandwiches with a little more than 3 ounces of chicken per sandwich.  Larger or smaller buns will adjust the number of sandwiches that this recipe produces.

Nana Mae’s Oatmeal Cookies

 1 cup butter

3/4 cup sugar

3/4 cup brown sugar

2 beaten eggs

1 teaspoon vanilla

1 3/4 cup sifted flour

1/2 teaspoon salt

1 teaspoon baking soda

2 cups oatmeal

1 cup chopped nuts

1 cup raisins or chocolate chips (see note)

 Cream butter and sugar is very well until light and fluffy. Add eggs and vanilla, mix well add flour sifted with the salt and soda. Add oats and raisins. Drop by teaspoons onto a greased cookie sheet and bake at 350° for 12 to 15 minutes  or less if you like your cookies soft.

Make six dozen cookies.

Note: if time allows, place raisins and 1 cup water in a sauce pan and bring to a boil and simmer for three minutes set aside to cool, then drain. 

Uncle Joe’s Prime Rib Method

Preheat oven to 375°. Rubbermaid well with salt and sprinkle with pepper. Place meat fat side up in the shallow baking pan, do not cover. Add just a little water in the pan. Put roast in oven. Bake for one hour then turn off heat but do not open door at any time until ready to serve. Scotch tape a sign on oven door reading, DO NOT OPEN” as a precaution during the cooking process. Regardless of the length of time the roast has been in the oven ( can be started late morning, if desired). An hour before serving, you will turn on the oven again, after oven reaches 375°, set timer for 40 minutes. Open oven door remove roast. The coating will be brown and crisp and the roast will be beautifully pink, juicy and medium rare all the way through. No drippings in the pan, there will not be any natural meat juices extracted for gravy. In other words, no shrinkage and all the moisture and flavor will be left in your roast.

MOCHA CRINKLE COOKIES

These MOCHA CRINKLE COOKIES give you that rich, chocolatey goodness we all know and love, with an added depth of flavor thanks to coffee. 😋

 1 Cup Granulated Sugar 

 1/4 Cup Vegetable Oil 

2 Large Eggs 

 2 tsp Vanilla Extract 

 1/2 Cup Unsweetened Cocoa Powder 

 1 Cup All Purpose Flour 

 1 Tbsp Instant Coffee

 1 tsp Baking Powder 

 1/2 tsp Salt 

 1/2 Cup Powdered Sugar (for coating) 

 16-20 Hershey’s Kisses 

 1) Preheat the oven to 350 F and grease a baking sheet. In a large bowl, whisk together the granulated sugar, vegetable oil, vanilla extract, and the eggs until combined. 

2) In a separate bowl, whisk together the cocoa powder, flour, Instant Coffee, baking powder, and salt. Gradually mix together the wet and try ingredients until the dough comes together into a thick ball. Place the dough in the refrigerator to firm up for 30 minutes. 

 3) Roll the dough into ~16 balls, roughly the size of a golf ball. If the dough gets too sticky, return it to the fridge to chill and firm up again.

 4) Place the powdered sugar in a small bowl and roll the dough balls in the powdered sugar until they are very well coated. Then place the dough balls on the prepared baking sheet at least 2” apart. 

 5) Bake at 350 for about 10 minutes, until they have spread out and puffed up.

 6) Remove the baking sheet from the oven and let the cookies cool on the baking sheet for 1 minute. Then, gently press one Hershey’s Kiss into the middle of each cookie. Let cool for 1 more minute on the baking sheet and then transfer to a wire rack to cool completely. Enjoy!