Description
This Shredded Chicken Sandwich with Creamy Ritz Cracker Spread is a comforting and flavorful dish featuring tender chicken breasts cooked to perfection in an Instant Pot and combined with a creamy mixture of condensed soup and crushed Ritz crackers. Perfect for an easy weeknight dinner or casual gathering, these sandwiches are juicy, savory, and topped with a rich, buttery spread that adds a delightful crunch and depth of flavor.
Ingredients
Scale
Chicken and Broth
- 3 pounds boneless skinless chicken breasts
- 1 cup chicken stock
Condiments and Mix-Ins
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 sleeve crushed Ritz butter crackers (about 1-1/4 cups)
- 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. Seal the lid and ensure the vent is set to the ‘sealed’ position. Set the Instant Pot to manual high pressure for 10 minutes to cook the chicken thoroughly and infuse flavor.
- Release Pressure and Shred: After the cooking cycle completes, manually release the pressure according to your Instant Pot’s instructions. Remove the cooked chicken breasts carefully and shred them using two forks. Leave the cooking juices inside the pot for the next step.
- Combine Ingredients: Return the shredded chicken to the Instant Pot with the remaining cooking juices. Stir in the crushed Ritz crackers, dried parsley, garlic powder, freshly ground black pepper, and adjust kosher salt to taste. This mixture will start forming the creamy, flavorful base of the sandwich spread.
- Set Mixture: Allow the chicken and cracker mixture to rest for 20 minutes. This resting period lets the mixture thicken as the crackers absorb moisture. Adjust the consistency if needed by adding more crushed crackers if it’s too thin, or adding a little more chicken stock if it’s too thick.
- Serve: Spoon the creamy shredded chicken mixture onto your choice of sandwich buns. Serve hot and juicy for a comforting and satisfying meal.
- Optional Slow Cooker Method: For a slow cooking alternative, place the chicken breasts, 1/4 cup chicken stock, and condensed cream of chicken soup in a slow cooker. Cook on low for 4 hours. Shred the chicken, return it to the slow cooker, stir in the crushed Ritz crackers and seasonings, cover, and cook for an additional 30 minutes. Adjust thickness as necessary before serving.
- Optional Stovetop Method: On the stovetop, in a large skillet or pot, combine the condensed soup, 1 cup chicken stock, and seasonings over medium-high heat. Add 2.5 to 3 pounds of pre-shredded or rotisserie chicken and warm through. Stir in the crushed Ritz crackers and adjust the mixture’s thickness by adding more crackers or stock as needed before serving.
Notes
- The resting time is essential for the Ritz crackers to absorb the liquid and create the creamy texture.
- Adjust seasoning according to taste, especially salt since the soup and crackers add saltiness.
- This recipe can be made ahead and refrigerated; warm gently before serving.
- Use buns of your choice—brioche or potato rolls pair especially well with the creamy chicken.
- Leftover shredded chicken mixture can also be used as a dip or topping for baked potatoes.
