Ohio Shredded Chicken Sandwich

Ohio shredded chicken sandwiches are the type of comfort food everyone in my Midwest family craves when there is a big game or a potluck on the calendar. Creamy, old-school, and irresistible, this recipe is a snap to prepare whether you use a slow cooker, an Instant Pot, or the stovetop.

I first made a giant batch for a family reunion and watched everyone go back for seconds. Now, these sandwiches are my secret weapon for easy dinners when I do not want to fuss.

Ingredients

• Boneless skinless chicken breast: Essential for the base of the sandwich Look for fresh pieces with no excess fat or gristle
• Condensed cream of chicken soup: Delivers signature creaminess and classic flavor Choose a quality brand or a low sodium version if you prefer
• Chicken stock: Helps blend the filling and adds richness Opt for homemade or a low sodium variety for best control
• Crushed Ritz butter crackers: The secret to thickening and buttery flavor Use the classic kind for perfect texture and taste
• Dried parsley: Adds subtle color and a bit of herby flavor Check the expiration date for freshness
• Garlic powder: Delicate savory boost Be sure yours is fresh not clumpy or bitter
• Freshly ground black pepper: Brings out all the flavor from the chicken and soup Grind just before using for the best aroma
• Kosher salt: Adds the finishing touch Taste as you go since soups and crackers already include some salt

Step-by-Step Instructions

Prep the Chicken:

Select boneless skinless chicken breasts trimmed of excess fat If using raw chicken ensure it is thawed and ready to cook

Cook the Chicken:

For Instant Pot Add the chicken cream of chicken soup and chicken stock to the pot Set to high pressure for ten minutes then manually release pressure
For Slow Cooker Add chicken with a small amount of stock and soup Cook on low for four hours
For Stovetop Combine cream of chicken soup stock and seasonings in a large skillet Heat until combined then add precooked or shredded rotisserie chicken

Shred the Chicken:

Remove chicken from the cooker or pot Place on a clean surface and use two forks to shred into bite-sized pieces This gives the sandwich filling the perfect texture

Combine and Thicken:

Return shredded chicken to the pot or cooker Stir in crushed Ritz crackers dried parsley garlic powder and black pepper The mixture thickens as crackers absorb the liquid For extra thickness add more crushed crackers For a thinner result stir in a bit more chicken stock

Season and Rest:

Taste the filling and add kosher salt if needed Let the mixture rest for at least twenty minutes to set up and absorb flavors

Serve:

Scoop generous portions onto soft sandwich buns Serve hot and enjoy the creamy hearty filling

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What I love most is the buttery taste the Ritz crackers give the chicken. My grandmother always made a double batch for every visit and the savory aroma always filled her kitchen. I think of those happy gatherings every time I make a batch.

Storage Tips

Leftover filling stores beautifully in the refrigerator for up to three days in an airtight container. To freeze just cool the mixture and pack into a freezer-proof container Remove as much air as possible Freshly thawed filling reheats well on the stove or in the microwave with a splash of extra chicken stock to keep things creamy.

Ingredient Substitutions

If you are out of Ritz crackers you can sub in crushed potato chips or even dry stuffing mix for a holiday-inspired flavor. Try cream of celery or cream of mushroom soup to swap things up For an extra quick meal rotisserie or leftover Thanksgiving turkey works instead of cooking fresh chicken.

Serving Suggestions

These sandwiches shine on classic soft hamburger buns. For a twist I sometimes toast the buns or top with a slice of cheddar cheese. Add lettuce crisp pickles or a spoonful of slaw for crunch. This chicken filling also works well on top of baked potatoes for an easy weeknight dinner.

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A Bit of Ohio History

Shredded chicken sandwiches have deep Ohio roots dating back to church socials and county fairs. The simple creamy filling spread on soft buns is a tradition passed down through generations of home cooks. It is a staple at game days and potlucks throughout the Midwest wherever family and friends gather.

Recipe FAQs

→ Can I use other meats in place of chicken?

Yes, shredded turkey or rotisserie chicken both work well in place of fresh chicken. Even canned chicken can be used for convenience.

→ What can I use to thicken the mixture besides crackers?

Crushed potato chips or dried stuffing mix make delicious alternatives for thickening, each adding unique flavor.

→ How do I store leftover filling?

Keep leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

→ Can I adjust the seasonings?

Absolutely! Garlic, parsley, or minced vegetables like onion or celery all enhance flavor. Add more salt or pepper to taste.

→ What’s the best way to reheat the chicken mixture?

Reheat gently on the stovetop or in the microwave until warmed through, adding a bit of stock if needed to loosen.

→ Are there dairy-free options for the creamy base?

You can try dairy-free condensed soups as a substitute to suit dietary needs while keeping the creamy texture.