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Ohio Shredded Chicken Sandwich Recipe

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4.2 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

Description

This Ohio Shredded Chicken Sandwich recipe features tender, juicy shredded chicken cooked in a creamy, flavorful sauce made with cream of chicken soup, chicken stock, and crushed Ritz crackers for a deliciously unique and comforting sandwich filling. The recipe offers versatile cooking methods using an Instant Pot, slow cooker, or stovetop, making it easy to prepare and perfect for a satisfying meal.

Ingredients

Chicken and Sauce

  • 3 pounds boneless skinless chicken breast
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 1 cup chicken stock (divided: 1 cup for Instant Pot or stovetop, 1/4 cup for slow cooker)

Seasonings and Thickeners

  • 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. Prepare Instant Pot: Place the chicken breast, 1 cup chicken stock, and condensed cream of chicken soup into the Instant Pot. Close the lid and lock it, ensuring the vent is set to ‘sealed.’ Set the Instant Pot to ‘manual’ or ‘pressure cook’ on high pressure for 10 minutes.
  2. Release Pressure and Shred Chicken: Once cooking is complete, perform a manual release to release steam and unlock the lid. Keep the Instant Pot on ‘warm’ setting. Remove the chicken breasts and shred them using two forks.
  3. Combine Ingredients: Return shredded chicken to the Instant Pot with the cooking juices. Stir in crushed Ritz crackers, dried parsley, garlic powder, and black pepper thoroughly. Season with kosher salt to taste.
  4. Set Mixture: Allow the mixture to rest for 20 minutes to thicken. Adjust consistency by adding more crushed crackers if too thin or additional chicken stock if too thick.
  5. Serve: Scoop the creamy shredded chicken onto sandwich buns and serve hot.
  6. Slow Cooker Method: Add chicken breasts, 1/4 cup chicken stock, and condensed soup to the slow cooker. Cook on low for 4 hours until chicken is tender. Remove and shred the chicken, then return to the slow cooker.
  7. Mix and Thicken in Slow Cooker: Stir in crushed crackers, dried parsley, garlic powder, black pepper, and salt as desired. Cover and cook an additional 30 minutes to thicken. Adjust thickness with extra crackers or chicken stock if needed.
  8. Stovetop Method: In a large skillet or pot over medium-high heat, combine condensed soup, 1 cup chicken stock, and seasonings. Stir and warm the mixture.
  9. Add Chicken: Mix in 2.5 to 3 pounds of pre-cooked shredded or rotisserie chicken. Heat through thoroughly.
  10. Thicken Sauce: Stir in crushed crackers to thicken the sauce. Adjust consistency by adding more cracker crumbs or chicken stock as necessary. Serve warm on buns.

Notes

  • The recipe is adaptable for Instant Pot, slow cooker, or stovetop methods to suit your kitchen equipment and time constraints.
  • Adjust the thickness of the mixture by increasing or decreasing crushed Ritz crackers or adding more chicken stock as needed.
  • Use rotisserie chicken or leftover cooked chicken for the stovetop version to save time.
  • This sandwich is best served hot on fresh buns for maximum juiciness and flavor.
  • You can add additional toppings such as cheese, pickles, or coleslaw to customize your sandwich.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Sandwich
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://saraflavors.com/ohio-shredded-chicken-sandwich-recipe/