For the Instant Pot method, place the chicken breasts in the pot and pour in the chicken stock and condensed cream of chicken soup. Lock the lid, set to high pressure, and cook for 10 minutes. Release the steam and shred the chicken inside the pot.

After shredding, stir in the crushed Ritz butter crackers, dried parsley, garlic powder, and pepper. Let the mixture rest for 20 minutes.

For the Slow Cooker, combine chicken breasts, cream of chicken soup, and chicken stock. Cook on low for 4 hours, then shred inside the cooker and mix in the crushed crackers and spices.

For stovetop, heat cream of chicken soup with chicken stock in a large pot. Add shredded chicken, stir until heated through, then gradually mix in crushed crackers.

Assemble the sandwiches by spooning the mixture onto the buns and add cheese if desired. Cover with the top bun.