Ohio Shredded Chicken Sandwich Recipe
Ohio Shredded Chicken Sandwich is a comforting, creamy chicken sandwich filling made with tender shredded chicken breast simmered in condensed cream of chicken soup and chicken stock, then thickened with crushed Ritz butter crackers and seasoned with parsley, garlic powder, and black pepper. This versatile recipe can be prepared in an Instant Pot, slow cooker, or stovetop for a juicy, flavorful sandwich perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (Instant Pot) / 4 hours (Slow Cooker) / 15 minutes (Stovetop heating and assembly)
- Total Time: 20 minutes (Instant Pot) / 4 hours 30 minutes (Slow Cooker) / 25 minutes (Stovetop)
- Yield: 8 sandwiches
- Category: Sandwich
- Method: Instant Pot
- Cuisine: American
Ingredients
Chicken and Soup Mixture
- 3 pounds boneless skinless chicken breast
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup chicken stock (or 1/4 cup for slow cooker method)
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
- Prepare the Chicken and Soup Base: For Instant Pot, add chicken breast, chicken stock, and condensed soup to the pot. For Slow Cooker, add chicken breast, 1/4 cup chicken stock, and condensed soup to the slow cooker. For Stovetop, in a large skillet or pot on medium-high heat, heat condensed soup, chicken stock, and seasonings, stirring to combine.
- Cook the Chicken: In Instant Pot, seal the lid and cook on manual high pressure for 10 minutes, then manually release steam. For Slow Cooker, cover and cook on low for 4 hours. For Stovetop, add shredded leftover or rotisserie chicken to the warmed soup mixture.
- Shred the Chicken: After cooking in Instant Pot or Slow Cooker, remove chicken breasts and shred them. Return shredded chicken to the pot or slow cooker.
- Mix and Season: Stir in crushed Ritz crackers, dried parsley, garlic powder, and black pepper. Taste the mixture and add kosher salt if needed. Mix well to combine.
- Let the Mixture Set and Adjust Thickness: In Instant Pot, let mixture set for 20 minutes on warm. In Slow Cooker, cover and cook another 30 minutes. On Stovetop, once meat is warmed through, add crushed crackers to thicken if needed. Adjust thickness by adding more crackers or chicken stock as necessary.
- Serve: Scoop the hot, creamy shredded chicken mixture onto buns and enjoy immediately for a juicy sandwich experience.
Notes
- You can substitute crushed potato chips or dried stuffing mix for the Ritz crackers for a different texture and flavor.
- Leftover turkey can be used instead of chicken for a delicious variation.
- Using drained canned chicken or rotisserie chicken saves time and works well with the stovetop method.
- Enhance the sandwich by topping it with a slice of cheese for added gooeyness.
- Optional vegetable additions such as minced onion, garlic, or celery can be stirred into the mixture for extra flavor.
- Substitute cream of mushroom or cream of celery soup for cream of chicken to alter the flavor profile.
- Store leftover filling in an airtight container in the refrigerator for up to 3 days, or freeze in an airtight container for up to 3 months.
- Reheat leftovers in the microwave or on the stovetop until hot.
Find it online: https://flavorspath.com/ohio-shredded-chicken-sandwich-recipe/
