Hate reading? ME TOO! That’s why I’ve included some videos below.
I’m excited to share my favorite Ohio shredded chicken recipe with you! These sandwiches are the best Midwest comfort food. They’re easy to make in my slow cooker or Instant Pot.
Once you try these sandwiches, you’ll love them. They’re great for parties, game days, or just a cozy dinner. Plus, you can freeze leftovers for quick meals later.
Let’s get into this recipe that Ohio kitchens love. Get ready for tender, flavorful chicken in soft buns!
5 Reasons You’ll Love This Recipe
I’m excited to share why this shredded chicken sandwich recipe is amazing. It’s my top choice for many reasons. I think you’ll love it just as much as I do!
Making it is super easy. I just put everything in my slow cooker or Instant Pot. Then, I let it cook while I do other things. It’s great for busy days when I don’t have time to stand by the stove.
This recipe is loved by everyone. At potlucks or family events, these sandwiches are the first to go. The creamy filling is just right, making it a favorite for both kids and grown-ups.
This dish is very flexible. I can add spices for a bit of heat or keep it mild for the kids. Sometimes, I add veggies or change the cheese for something new.
It’s also great for the freezer. I make a big batch and freeze some for later. It’s really helpful on busy nights.
Lastly, eating these sandwiches is very comforting. The warm chicken and creamy sauce feel like a big hug. It’s my go-to comfort food.
- Easy to make in slow cooker or Instant Pot
- Crowd-pleaser at gatherings
- Versatile – customize to your taste
- Freezer-friendly for meal prep
- Comforting and satisfying
Try this recipe and it will quickly become a favorite in your home. It’s easy, tasty, and very fulfilling!
Exact Ingredients List (+ Possible Substitutes)
This recipe is super easy! You’ll need these things to make tasty shredded chicken sandwiches:
- 3 pounds boneless skinless chicken breasts
- 2 cans condensed soup (cream of chicken)
- 1 cup chicken stock
- 1 sleeve crushed Ritz crackers
- Spices: dried parsley, garlic powder, black pepper, kosher salt
- Soft buns for serving
Don’t have all the ingredients? No problem! Here are some easy swaps:
- Swap cream of chicken for cream of mushroom or celery soup
- Replace Ritz crackers with crushed potato chips or stuffing mix
- Use rotisserie or canned chicken if you’re short on time
This recipe is very flexible. You can change the spices to your liking. I sometimes add paprika or cayenne for more flavor. The secret to great sandwiches is using soft buns. They soak up all the yummy flavors!
Instructions
This recipe is super versatile. You can make these tasty shredded chicken sandwiches using a slow cooker or an Instant Pot. Let’s look at the slow cooker method first.
For the slow cooker, put your chicken in the pot and cover it with soup. Cook it on low for 4 hours. Then, it’s time to shred the chicken. Use two forks to make it easy.
After shredding, add crushed crackers and spices. Stir well. Cook for another 20-30 minutes to mix the flavors.
If you’re in a hurry, try the Instant Pot method. Put the chicken, soup, and some stock in the Instant Pot. Cook on high pressure for 10 minutes, then quick release. Shred the chicken and mix in crackers and spices. Keep it warm for about 20 minutes.
Both methods might need a bit of adjusting. If it’s too thick, add more stock. If it’s too thin, add more crackers. You want it just right for sandwiches.
“The secret to great shredded chicken sandwiches is in the texture. Not too dry, not too wet – just right!”
The secret to amazing chicken sandwiches is in the cooking and shredding. Whether you use a slow cooker or an Instant Pot, you’ll get tender, tasty chicken. It’s perfect for sandwiches.
Tips, Tricks & Storing
I love making extra shredded chicken sandwiches for leftovers storage. After cooking, let them cool and pop them in airtight containers. They’ll stay fresh in the fridge for up to 3 days. For longer storage, freezing is a great option. Just wrap them well and they’ll keep for up to 3 months.
When it’s time to eat, reheating is a breeze. You can use the microwave or warm them on the stovetop. If the mixture seems too thick, try thinning it with a splash of chicken stock. Too thin? Just crush up some extra crackers and mix them in for thickening.
For the best results, I use a 7-quart slow cooker or Instant Pot. It’s perfect for big batches. Don’t forget to taste and adjust the seasoning before serving. To get that authentic Midwest feel, serve your shredded chicken hot on soft, fluffy buns. It’s comfort food at its finest!