Ohio Shredded Chicken Sandwich Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Serve: Scoop the hot and juicy shredded chicken mixture onto sandwich buns and serve immediately.
- 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.
- 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.
- 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.
- 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.
- Add Pre-Cooked Chicken: Stir in 2.5-3 pounds of shredded leftover or rotisserie chicken until warmed.
- 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
