Slow Cooker Pulled Chicken Sandwiches

Sometimes I get a hankering for something very midwestern. My roots, as well as my parents, are there. To me, midwestern cuisine screams canned or dried soup. It just does– right or wrong, I think of casseroles with canned cream of mushroom soup or hamburgers with dried onion soup mixed in.

Yesterday was an absolutely dreary day in North Carolina. Dreary days are rare here (thank God). The cold, drizzle of rain and dark clouds made me want something from a slow cooker. I wanted to make something that would make my house smell great. I wanted some sort of canned or dried soup.

I came up with these sandwiches. They defy my classical culinary school training in every way, but they truly hit my midwestern spot.

2 large yellow onions, sliced thin

1 small container light sour cream

1/2 cup dry white wine

1 packet onion soup mix

2 pounds boneless, skinless chicken (breasts, thighs or a combination)

1) Slice the onions and pile them into the bottom of your slow cooker. Whisk the sour cream, wine and soup mix together until smooth. Place the chicken on top of the onions and pour the sour cream mixture over top. Cover and set on high. Cook for 3-4 hours, until the meat is falling apart (you can also cook all day on low setting). Shred the meat and serve on Kaiser rolls with a slice of melty cheese.

Makes 6-8 sandwiches