Description

This Shredded Chicken Sandwich features tender, juicy chicken cooked in a creamy Ritz cracker spread, making a deliciously rich and comforting meal. The recipe utilizes an Instant Pot for a quick and easy cooking method, producing moist shredded chicken combined with a flavorful creamy sauce thickened by crushed Ritz crackers, perfect for serving on sandwich buns. Optional slow cooker and stovetop methods are also included for versatile preparation.

Ingredients

Scale

Chicken and Base Ingredients

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

Seasonings and Mix-ins

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)

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Instructions

Prepare Instant Pot: Place the chicken breasts, chicken stock, and condensed cream of chicken soup into the Instant Pot. Seal the lid and ensure the valve is set to the ‘sealed’ position. Set the Instant Pot to manual high pressure for 10 minutes to cook the chicken thoroughly and infuse it with flavors.
Release Pressure and Shred: Once cooking is complete, carefully perform a manual pressure release. Remove the cooked chicken breasts and shred them using two forks. Leave the cooking juices inside the pot as they will be used to add moisture and flavor.
Combine Ingredients: Return the shredded chicken to the Instant Pot with the reserved cooking juices. Stir in the crushed Ritz crackers, dried parsley, garlic powder, black pepper, and kosher salt to taste. Mix well to combine all the ingredients evenly.
Set Mixture: Let the mixture rest inside the Instant Pot for about 20 minutes to allow the crushed crackers to absorb the liquid and thicken the sauce. If the mixture is too thin, add more crushed crackers. If too thick, add a splash of chicken stock to adjust the consistency.
Serve: Spoon the creamy and flavorful shredded chicken mixture onto sandwich buns. Serve the sandwiches hot for a juicy, comforting meal.
Slow Cooker Option: Place chicken breasts, 1/4 cup chicken stock, and condensed cream of chicken soup into a slow cooker. Cook on low heat for 4 hours. Shred the chicken, return it to the slow cooker, stir in the crushed crackers and seasonings, cover, and cook for an additional 30 minutes. Adjust thickness as needed before serving.
Stovetop Option: In a large skillet or pot over medium-high heat, combine condensed cream of chicken soup, 1 cup chicken stock, and seasonings. Add 2.5-3 pounds of pre-shredded or rotisserie chicken and warm through. Stir in crushed Ritz crackers and adjust thickness with more crackers or stock as necessary before serving.

Notes

Adjust the amount of crushed Ritz crackers or chicken stock to achieve desired sandwich spread consistency.
Use kosher salt sparingly and adjust according to taste, as cream of chicken soup can be salty.
For extra flavor, consider adding a dash of smoked paprika or cayenne pepper if you like mild heat.
Leftover mixture can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
This recipe can be paired with fresh coleslaw or pickles for added texture and flavor contrast.