In your Instant Pot, Slow Cooker, or a high-sided skillet, place 3 pounds of boneless, skinless chicken breast. Add 1 cup of chicken stock and two cans of condensed cream of chicken soup. If using the Instant Pot, secure the lid and set it to 'manual' for 10 minutes at high pressure. For stovetop, bring the mixture to a gentle simmer over medium heat.

Once the cooking time is up, perform a manual steam release if you're using the Instant Pot. If using a Slow Cooker, cook on low for 4 hours until the chicken is tender. For stovetop, stir occasionally and let cook for about 20-25 minutes until the chicken is easily shredded.

Remove the chicken from the pot or skillet and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot or skillet and mix it with the creamy sauce.

To thicken the mixture, stir in about 1 sleeve of crushed Ritz butter crackers, along with 1 teaspoon of dried parsley, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of freshly ground black pepper. Mix well over low heat and let it simmer for another 10 minutes, stirring occasionally.

Taste the mixture and add kosher salt to your liking. If the mixture appears too thick, gradually mix in a little more chicken stock until it reaches your desired consistency.

Spoon the creamy, shredded chicken mixture onto soft buns or bread. Pair with your favorite crispy potato chips on the side and enjoy.