Ohio Shredded Chicken Sandwich

4.91 from 11 votes

Ohio Shredded Chicken Sandwich

This classic Ohio shredded chicken sandwich recipe is the perfect party food! It's easy to make in your slow cooker or Instant Pot. Trust me, you'll love these creamy chicken sandwiches piled high on a soft bun.

Prep Time10

Cook Time1

Total Time1 10

Course: Sandwiches

Cuisine: American

Keyword: ohio shredded chicken sandwich, shredded chicken sandwich

Servings: people

Author: Brandy O'Neill

Equipment

Ingredients

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

For Instant Pot

Add chicken breast, chicken stock, and condensed soup to the pot of an Instant Pot.
Place the lid on the Instant Pot, close to lock, and make sure the vent is one the "sealed" position.
Place on "manual" for 10 minutes of high pressure.
When fully cooked, manual release the Instant Pot to release the steam and unlock the lid. Leave the Instant Pot on the "warm" setting.
Remove the chicken from the Instant Pot (leave the juice in the pot) and shred. Add the shredded chicken back to the Instant Pot.
Stir in your crushed Ritz butter crackers, dried parsley, garlic powder, and black pepper. Taste, and add kosher salt if needed.
Let the mixture set up for 20 minutes. If it's still thinner than desired you can add more crushed crackers to help thicken the mixture. If it's too thick thin out with chicken stock.
Scoop onto a bun and enjoy hot and juicy!

For Slow Cooker

Add chicken breast, 1/4 cup chicken stock, and condensed soup to the slow cooker.
Cover, place on "low" and let cook for 4 hours.
After 4 hours, remove the chicken, shred, and add back to the slow cooker.
Stir in your crushed Ritz butter crackers, dried parsley, garlic powder, and black pepper. Taste, and add kosher salt if needed.
Cover, and let the mixture cook for another 30 minutes. If it's still thinner than desired you can add more crushed crackers to help thicken the mixture. If it's too thick thin out with chicken stock.

For Stovetop

In a large high-sided 12-inch skillet or 5 quart pot, set over medium-high heat, add condensed soup, 1 cup chicken stock, and seasonings. Stir to combine.
Once warmed, add in 2.5-3 pounds of shredded leftover chicken, or rotissorie chicken and stir to combine.
When the meat is warmed, add in the crushed crackers to help thicken the mixture. If it's too thick, thin out with chicken stock, or if it's too thin, you can thicken it with more crushed crackers.

Notes

Variations and changes:

You can use crushed potato chips or dried stuffing mix to thicken your sandwich mixture instead of crushed Ritz butter crackers. If you use stuffing mix, it tastes like Thanksgiving dinner on a roll.

Use leftover turkey from Thanksgiving in place of chicken. No one will notice the delicious switch!

You can cook drained canned chicken on the stovetop instead of fresh chicken for a quick weekday meal. You can also use rotisserie chicken!

Top your sandwich with a slice of cheese for an extra gooey sandwich.

Add minced onion, garlic, or even celery for a tasty vegetable addition.

You can use cream of mushroom or cream of celery in place of both or one can of the cream of chicken. My mom likes using one can of chicken and one can of celery!

How to store:

Any leftover shredded chicken filling can be kept in an airtight container in the refrigerator for up to 3 days.
To reheat, place it in a microwave-safe dish and cook until hot. Alternatively, you can reheat it on the stove in a pot or skillet set over medium heat.
To freeze your shredded chicken, add it to a freezer-safe, air-tight container and freeze it for up to 3 months. Let the mixture completely thaw before you reheat.

Nutrition