Description
Enjoy this delicious Ohio Shredded Chicken Sandwich recipe that can be made in an Instant Pot, slow cooker, or on the stovetop. It’s a comforting meal perfect for any day of the week.
Ingredients
Scale
Instant Pot:
- 3 pounds boneless skinless chicken breast
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup chicken stock
- 1 sleeve crushed Ritz butter crackers (about 1–1/4 cup)
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- kosher salt (to taste)
Slow Cooker:
- 3 pounds boneless skinless chicken breast
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1/4 cup chicken stock
- 1 sleeve crushed Ritz butter crackers (about 1–1/4 cup)
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- kosher salt (to taste)
Stovetop:
- 2.5–3 pounds shredded leftover chicken or rotisserie chicken
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup chicken stock
- 1 sleeve crushed Ritz butter crackers (about 1–1/4 cup)
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- kosher salt (to taste)
Instructions
- For Instant Pot: Add chicken breast, chicken stock, and condensed soup to the pot of an Instant Pot.
- Place the lid on the Instant Pot, close to lock, and make sure the vent is on the ‘sealed’ position.
- Place on ‘manual’ for 10 minutes of high pressure.
- When fully cooked, manually release the Instant Pot to release the steam and unlock the lid. Leave the Instant Pot on the ‘warm’ setting.
- Remove the chicken from the Instant Pot (leave the juice in the pot) and shred. Add the shredded chicken back to the Instant Pot.
- Stir in crushed Ritz butter crackers, dried parsley, garlic powder, and black pepper. Add kosher salt if needed.
- Let the mixture set up for 20 minutes. Adjust consistency with more crackers or chicken stock as needed.
- Scoop onto a bun and enjoy hot and juicy!
- For Slow Cooker: Add chicken breast, chicken stock, and condensed soup to the slow cooker.
- Cook on ‘low’ for 4 hours.
- Remove the chicken, shred, and add back to the slow cooker.
- Stir in crushed Ritz butter crackers, dried parsley, garlic powder, and black pepper. Add kosher salt if needed.
- Cover and cook for another 30 minutes. Adjust consistency with more crackers or chicken stock as needed.
- For Stovetop: In a large skillet, combine condensed soup, chicken stock, and seasonings over medium-high heat.
- Add shredded chicken and stir to combine.
- Warm the meat, then add crushed crackers to thicken. Adjust consistency with crackers or chicken stock as needed.
Notes
- Feel free to customize the seasoning to suit your taste preferences.
- Adding a slice of cheese to the sandwich before serving can add extra flavor.
- This shredded chicken mixture can also be used in tacos, wraps, or over rice.
- Prep Time: 15 minutes
- Cook Time: 4 hours (slow cooker), 10 minutes (Instant Pot), 20 minutes (stovetop)
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich with bun
- Calories: 390
- Sugar: 3g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 105mg
Keywords: Ohio Shredded Chicken Sandwich, Instant Pot, Slow Cooker, Stovetop, Comfort Food
