Add chicken breast, chicken stock, and condensed soup to the pot of an Instant Pot. Place the lid on, close to lock, and set the vent to 'sealed' position. Set on 'manual' for 10 minutes of high pressure.

When fully cooked, manually release the steam and unlock the lid. 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 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, adding more crushed crackers to thicken if necessary, or thin out with chicken stock if too thick.

Scoop onto a bun and enjoy hot and juicy!

Add chicken breast, 1/4 cup chicken stock, and condensed soup to the slow cooker. Cover and cook on 'low' for 4 hours.

After 4 hours, remove the chicken, shred, and return to the slow cooker. Stir in crushed Ritz butter crackers, dried parsley, garlic powder, and black pepper. Taste and add kosher salt if needed. Cover and cook for another 30 minutes.

In a large high-sided skillet or pot over medium-high heat, add condensed soup, 1 cup chicken stock, and seasonings. Stir to combine. Add in 2.5-3 pounds of shredded leftover chicken and stir.

When the meat is warmed, add in crushed crackers to help thicken. If too thick, thin out with chicken stock; if too thin, thicken with more crushed crackers.