Ingredients
Chicken:
4 skinless boneless chicken breasts (this recipe uses them straight from the freezer)
2 cans low fat, low sodium chicken broth
1 can of water (using chicken broth can)
1/2 of a large yellow onion, cut into 3 wedges
1 teaspoon of minced garlic
1 bay leaf
Place all ingredients in crock pot. Cook 2 hours on low. Turn heat to high and continue to cook 4 more hours. Remove chicken from crock pot, wash crock pot, return chicken to crock pot. Shred chicken using two forks, removing any fat. Continue with sauce recipe below.
Sauce:
1 can of Campbell's Healthy Request Cream of Chicken soup
1/2 can of water (using soup can)
20 Pringles, smashed
salt and pepper to taste
Tabasco to taste
Add all ingredients to shredded chicken in crock pot. Heat on low until heated through. Serve and enjoy!
Extra tip: Top the buns with the meat and place, open-faced, on a cookie sheet. Sprinkle with crumbled bleu cheese and broil until cheese is melted. Add some lettuce, red onion, and/or tomato, close the sandwiches, and enjoy!
