Creamy Chicken Sandwiches
1 lb. boneless, skinless chicken breasts
10-3/4 oz. can cream of chicken soup
14-1/2 oz. can chicken broth
1/8 tsp. salt
1/8 tsp. pepper
Put chicken in the bottom of a slow cooker; add soup and broth. Cover and cook on low setting for 8-9 hours, until chicken is tender and mixture is thickened. If too thick, stir in a few crushed saltine crackers to thicken. Shred chicken with a fork and serve on buns. (The recipe says it makes 6 sandwiches but I could easily get 9 or more.)
I made these homemade buns to go with it.