Ohio Shredded Chicken Sandwich Recipe

Introduction

The Ohio Shredded Chicken Sandwich is a comforting, juicy meal perfect for any day of the week. Made with tender chicken cooked in a creamy sauce and thickened with buttery crackers, it’s a simple yet flavorful dish that will quickly become a family favorite.

Ingredients

• 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 1¼ cup)
• 1 teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• Kosher salt (to taste)

Instructions

1. Step 1: For Instant Pot, add chicken breasts, chicken stock, and condensed soup into the pot. Secure the lid, ensure the vent is set to “sealed,” and set to manual high pressure for 10 minutes.
2. Step 2: Once cooked, carefully perform a manual release to unlock the lid. Leave the Instant Pot on “warm.” Remove chicken, shred it, and return shredded chicken to the pot with the cooking juices.
3. Step 3: Stir in crushed Ritz crackers, dried parsley, garlic powder, and black pepper. Taste and add kosher salt as needed.
4. Step 4: Let the mixture rest for 20 minutes to thicken. Adjust texture by adding more crackers if too thin or chicken stock if too thick.
5. Step 5: Spoon the mixture onto buns and serve hot.
6. Alternative Slow Cooker Method: Combine chicken breasts, ¼ cup chicken stock, and condensed soup in the slow cooker. Cook on low for 4 hours. Remove, shred chicken, and return it to the cooker. Stir in crackers and seasonings, add salt as needed, and cook uncovered for another 30 minutes to thicken. Adjust texture as desired before serving.
7. Alternative Stovetop Method: In a large skillet or pot over medium-high heat, warm condensed soup, chicken stock, and seasonings. Add 2.5–3 pounds shredded leftover or rotisserie chicken. Stir in crushed crackers to thicken, adjusting with more crackers or chicken stock to reach desired consistency. Heat through and serve.

Tips & Variations

• For a creamier texture, add a splash of milk or cream when mixing in the crackers.
• Try adding a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
• Use gluten-free crackers to make this recipe gluten-free without losing flavor.
• Serve on toasted buns or sandwich rolls for extra crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a little chicken stock if the mixture has thickened too much. This dish also freezes well; thaw overnight in the refrigerator and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts in the Instant Pot method. Just add a few extra minutes to the cooking time to ensure they cook through fully.

What can I substitute for Ritz crackers?

If you don’t have Ritz crackers, crushed saltine crackers or buttery bread crumbs work well as substitutes to help thicken the mixture and add flavor.

Ohio Shredded Chicken Sandwich Recipe

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4.4 from 119 reviews

Ohio Shredded Chicken Sandwich is a comforting and flavorful dish featuring tender shredded chicken cooked in a creamy sauce made from condensed cream of chicken soup and chicken stock, thickened with crushed buttery Ritz crackers and seasoned with parsley, garlic powder, black pepper, and kosher salt. Perfectly juicy and rich, this versatile recipe can be made using an Instant Pot, slow cooker, or stovetop, making it a quick and easy meal for any occasion.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 10 minutes (Instant Pot), 4.5 hours (Slow Cooker), 15 minutes (Stovetop)
• Total Time: 20 minutes (Instant Pot), 4 hours 40 minutes (Slow Cooker), 25 minutes (Stovetop)
• Yield: Approximately 8 servings 1x
• Category: Sandwiches
• Method: Instant Pot
• Cuisine: American

Ingredients

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Chicken and Sauce

• 3 pounds boneless skinless chicken breast
• 2 (10.5 ounce) cans condensed cream of chicken soup
• 1 cup chicken stock (divided usage)

Seasonings and Thickener

• 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

1. Instant Pot Cooking: Add chicken breast, 1 cup chicken stock, and condensed cream of chicken soup to the Instant Pot. Secure the lid and set the vent to the ‘sealed’ position. Select ‘manual’ or ‘pressure cook’ on high pressure for 10 minutes.
2. Release Pressure and Shred Chicken: When cooking is complete, perform a manual release to release the steam. Unlock the lid and leave the Instant Pot on ‘warm’. Remove the chicken breasts and shred them with forks.
3. Combine and Season: Return shredded chicken to the Instant Pot along with the cooking juices. Stir in crushed Ritz crackers, dried parsley, garlic powder, and black pepper. Taste and add kosher salt as needed.
4. Thicken and Rest: Allow the mixture to set for 20 minutes to let it thicken. If the mixture is too thin, add more crushed crackers. If too thick, add additional chicken stock to reach desired consistency.
5. Serve: Scoop the hot and juicy shredded chicken mixture onto sandwich buns and serve immediately.
6. Slow Cooker Method: Add chicken breast, 1/4 cup chicken stock, and condensed cream of chicken soup to a slow cooker. Cover and cook on low for 4 hours.
7. Shred and Season in Slow Cooker: Remove chicken and shred. Return shredded chicken to the slow cooker, stir in crushed Ritz crackers, dried parsley, garlic powder, and black pepper. Add kosher salt to taste.
8. Finish Cooking in Slow Cooker: Cover and cook for an additional 30 minutes to let the mixture thicken. Adjust thickness with crushed crackers or chicken stock as needed.
9. Stovetop Method: In a large high-sided 12-inch skillet or 5-quart pot over medium-high heat, combine condensed cream of chicken soup, 1 cup chicken stock, and seasonings. Stir until warmed through.
10. Add Pre-Cooked Chicken: Stir in 2.5-3 pounds of shredded leftover or rotisserie chicken until warmed.
11. Thicken Sauce: Add crushed Ritz crackers and stir to thicken the mixture. Adjust consistency by adding more chicken stock or crackers as needed.

Notes

• Use good quality shredded chicken for best texture and flavor.
• Adjust seasoning and salt to taste after adding crackers as they can affect the flavor balance.
• The recipe is flexible with the cooking method; choose Instant Pot for speed, slow cooker for convenience, or stovetop for classic preparation.
• For a crispier sandwich, toast the buns before serving.
• You can add sliced pickles or cheese to the sandwich for additional flavor.
• Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: Ohio shredded chicken, chicken sandwich, creamy chicken, shredded chicken recipe, Instant Pot chicken, slow cooker chicken, comfort food sandwich