Description

This Shredded Chicken Sandwich with Creamy Ritz Cracker Spread is a delightful and comforting meal perfect for gatherings or a satisfying family dinner. Tender shredded chicken is cooked with cream of chicken soup and chicken stock, then mixed with a unique blend of crushed Ritz crackers and seasonings, creating a creamy, flavorful spread that’s perfect on buns. The recipe offers versatile cooking methods including Instant Pot, slow cooker, and stovetop, making it adaptable to your kitchen preferences.

Ingredients

Scale

Chicken and Cooking Base

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 chicken breasts, chicken stock, and condensed cream of chicken soup into the Instant Pot. Seal the lid securely and ensure the vent is in the ‘sealed’ position. Set the Instant Pot to manual high pressure for 10 minutes.
Release Pressure and Shred: Once cooking is complete, manually release the pressure carefully. Remove the chicken breasts from the pot and shred them thoroughly using two forks. Leave the rich cooking juices inside the pot.
Combine Ingredients: Return the shredded chicken back into the Instant Pot with the cooking juices. Stir in the crushed Ritz crackers, dried parsley, garlic powder, black pepper, and season with kosher salt to taste.
Set Mixture: Allow the mixture to rest for about 20 minutes so it thickens properly. Adjust the consistency if needed by adding more crushed crackers if too thin, or a little chicken stock if the mixture is too thick.
Serve: Spoon the creamy shredded chicken mixture onto sandwich buns and serve hot for a juicy and flavorful meal.
Slow Cooker Option: Place chicken breasts, 1/4 cup chicken stock, and condensed cream of chicken soup in the slow cooker. Cook on low for 4 hours. Shred the chicken, return it to the slow cooker, stir in crackers and seasonings, cover and cook another 30 minutes. Adjust thickness as needed.
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, then stir in crushed crackers. Adjust thickness with crackers or stock as necessary.

Notes

For best flavor, allow the mixture to rest so the crackers absorb the liquid, thickening the spread.
Adjust salt levels carefully as the condensed soup and crackers already add some saltiness.
This recipe is versatile and works well for meal prep; refrigerate leftovers and reheat gently on the stovetop.
Try serving with toasted buns for extra crunch and flavor contrast.
Can be customized by adding shredded cheese or chopped herbs for additional flavor.