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Ohio Shredded Chicken Sandwich Recipe

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3.8 from 34 reviews

This Ohio Shredded Chicken Sandwich recipe features tender shredded chicken cooked in a creamy sauce made with condensed cream of chicken soup and chicken stock, then thickened with buttery Ritz crackers. The versatile recipe can be prepared using an Instant Pot, slow cooker, or stovetop, making it a quick and comforting meal perfect for sandwiches.

  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

Ingredients

Chicken and Sauce

  • 3 pounds boneless skinless chicken breast
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 1 cup chicken stock (divided use)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • Kosher salt to taste

Thickening and Topping

  • 1 sleeve crushed Ritz butter crackers (about 1-1/4 cup)

Instructions

  1. Prepare Instant Pot: Add chicken breasts, 1 cup chicken stock, and both cans of condensed cream of chicken soup into the Instant Pot.
  2. Pressure Cook: Close the lid, lock it, and set the valve to the sealed position. Select manual mode and cook on high pressure for 10 minutes.
  3. Release Pressure: When cooking completes, perform a manual release to let out the steam. Leave the Instant Pot on the warm setting.
  4. Shred Chicken: Remove the chicken from the pot and shred it finely. Keep the cooking juices in the pot.
  5. Combine Ingredients: Return shredded chicken to the pot. Stir in the crushed Ritz crackers, dried parsley, garlic powder, and black pepper. Taste and add kosher salt as needed.
  6. Set Mixture: Let the mixture rest for 20 minutes to thicken. Adjust consistency by adding more crushed crackers if too thin or chicken stock if too thick.
  7. Serve: Scoop the hot prepared chicken mixture onto sandwich buns and enjoy.
  8. Slow Cooker Option: Place chicken breasts, 1/4 cup chicken stock, and condensed soup in a slow cooker. Cook covered on low for 4 hours.
  9. Shred & Mix in Slow Cooker: After 4 hours, shred the chicken. Stir in crushed Ritz crackers, parsley, garlic powder, pepper, and salt as needed.
  10. Cook More: Cover and cook for an additional 30 minutes. Adjust thickness by adding crackers or chicken stock as desired.
  11. Stovetop Preparation: In a large high-sided skillet or pot over medium-high heat, combine condensed soup, 1 cup chicken stock, and seasonings. Warm through stirring.
  12. Add Chicken: Stir in 2.5 to 3 pounds shredded leftover or rotisserie chicken until heated.
  13. Thicken: Add crushed Ritz crackers to thicken the mixture. Adjust thickness with chicken stock or crackers as needed.
  14. Serve: Spoon the warm mixture onto sandwich buns for serving.

Notes

  • For best texture, allow the mixture to rest and thicken before serving.
  • Adjust salt according to taste, as condensed soup and crackers add some saltiness.
  • Leftover rotisserie chicken can be used for the stovetop version to speed up preparation.
  • If the mixture is too thick, thin with chicken stock; if too thin, add crushed crackers gradually.
  • Serve with your choice of sandwich buns, ideally soft and slightly toasted.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://ellarecipe.com/ohio-shredded-chicken-sandwich-recipe/