Ohio Shredded Chicken Sandwich (Print Format)

Creamy shredded chicken with buttery crackers, served on soft buns. Ideal for gatherings or simple family meals.

# Ingredients:

01 - 3 pounds boneless skinless chicken breast
02 - 2 (10.5 ounce) cans condensed cream of chicken soup
03 - 1 cup chicken stock
04 - 1-1/4 cups crushed Ritz butter crackers (approximately 1 sleeve)
05 - 1 teaspoon dried parsley
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon freshly ground black pepper
08 - kosher salt, to taste

# Steps:

01 - Add chicken breast, chicken stock, and condensed soup to the Instant Pot. Place the lid and ensure the vent is set to 'sealed'. Cook on 'manual' high pressure for 10 minutes. Perform a manual release and unlock the lid. Remove chicken from the pot, leaving the liquid. Shred the chicken and return it to the pot. Stir in crushed Ritz crackers, parsley, garlic powder, and black pepper. Adjust thickness with additional crackers or chicken stock if needed. Allow mixture to set for 20 minutes before serving hot on buns.
02 - Add chicken breast, 1/4 cup chicken stock, and condensed soup to the slow cooker. Cover and cook on 'low' for 4 hours. Remove chicken, shred it, and return to the slow cooker. Stir in crushed Ritz crackers, parsley, garlic powder, and black pepper. Cook for another 30 minutes. Adjust thickness with additional crackers or chicken stock if needed before serving hot on buns.
03 - In a large skillet or pot over medium-high heat, combine condensed soup, 1 cup chicken stock, and seasonings. Once warmed, add 2.5-3 pounds of shredded chicken and mix. Stir in crushed crackers to thicken. Adjust consistency with additional crackers or chicken stock as needed. Serve immediately on buns.

# Tips:

01 - You can substitute crushed potato chips or dried stuffing mix for the Ritz crackers.
02 - Leftover turkey or canned chicken can be used in place of fresh chicken.
03 - Cream of mushroom or cream of celery can replace one or both cans of cream of chicken soup.
04 - For extra flavor, add minced onion, garlic, or celery to the mixture.
05 - To store, refrigerate leftovers in an airtight container for up to 3 days.
06 - Freeze leftover filling in an airtight container for up to 3 months. Thaw completely before reheating.

Go Back