For Instant Pot

Cup of Yum
1. Add chicken breast, chicken stock, and condensed soup to the pot of an Instant Pot.
2. Place the lid on the Instant Pot, close to lock, and make sure the vent is one the "sealed" position.
3. Place on "manual" for 10 minutes of high pressure.
4. When fully cooked, manual release the Instant Pot to release the steam and unlock the lid. Leave the Instant Pot on the "warm" setting.
5. Remove the chicken from the Instant Pot (leave the juice in the pot) and shred. Add the shredded chicken back to the Instant Pot.
6. Stir in your crushed Ritz butter crackers, dried parsley, garlic powder, and black pepper. Taste, and add kosher salt if needed.
7. 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.
8. Scoop onto a bun and enjoy hot and juicy!

For Slow Cooker

1. Add chicken breast, 1/4 cup chicken stock, and condensed soup to the slow cooker.
2. Cover, place on "low" and let cook for 4 hours.
3. After 4 hours, remove the chicken, shred, and add back to the slow cooker.
4. Stir in your crushed Ritz butter crackers, dried parsley, garlic powder, and black pepper. Taste, and add kosher salt if needed.
5. 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

1. 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.
2. Once warmed, add in 2.5-3 pounds of shredded leftover chicken, or rotissorie chicken and stir to combine.
3. 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.