Description
This Shredded Chicken Sandwich features tender, juicy chicken cooked in a creamy Ritz cracker spread, making for an indulgent and flavorful sandwich filling. Utilizing an Instant Pot for quick pressure cooking, this recipe is perfect for a comforting meal with minimal fuss. The creamy mixture thickens beautifully to complement soft sandwich buns, delivering a deliciously satisfying bite every time.
Ingredients
Scale
Chicken & Base
- 3 pounds boneless skinless chicken breast
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup chicken stock
Seasonings & 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)
Instructions
- Prepare Instant Pot: Place the chicken breasts, chicken stock, and condensed cream of chicken soup into the Instant Pot. Ensure the lid is sealed and the vent is set to the ‘sealed’ position. Set the Instant Pot to manual high pressure and cook for 10 minutes.
- Release Pressure and Shred: Once the cooking cycle is complete, manually release the pressure. Carefully remove the chicken breasts from the pot and shred them thoroughly using forks. Keep the cooking juices inside the pot.
- Combine Ingredients: Return the shredded chicken to the pot. Stir in the crushed Ritz crackers, dried parsley, garlic powder, freshly ground black pepper, and kosher salt to taste, mixing well to ensure the flavors are evenly incorporated.
- Set Mixture: Allow the mixture to rest for about 20 minutes to thicken naturally. If the mixture is too thin, add more crushed crackers; if it’s too thick, add a little more chicken stock until the desired creamy consistency is achieved.
- Serve: Spoon the creamy shredded chicken mixture onto sandwich buns and serve immediately while hot and juicy for the best flavor and texture.
- Slow Cooker Option: For an alternative cooking method, place the chicken breasts, 1/4 cup chicken stock, and condensed soup into a slow cooker. Cook on low for 4 hours. Shred the chicken, stir in crackers and seasonings, cover and cook for another 30 minutes. Adjust the thickness as needed before serving.
- Stovetop Option: In a large skillet or pot, combine condensed cream of chicken soup, 1 cup chicken stock, and seasonings over medium-high heat. Add 2.5 to 3 pounds of pre-shredded or rotisserie chicken. Warm through thoroughly, then stir in crushed Ritz crackers. Adjust consistency by adding more crackers or stock as needed, then serve hot.
Notes
- You can adjust the thickness of the sandwich filling by varying the amount of crushed crackers and chicken stock added.
- For faster preparation, pre-shredded rotisserie chicken can be used with the stovetop method.
- This recipe makes about 10 sandwiches, ideal for family gatherings or meal prep.
- The slow cooker option requires longer time but results in tender chicken and deep flavors.
- Ensure to use kosher salt according to personal taste preferences since soup and crackers can contain sodium.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
