\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nIf you love my classic poppy seed chicken casserole<\/a>, this crockpot poppy seed chicken is the easiest way to make it<\/strong>. Same creamy, buttery flavor<\/strong>. Same cozy comfort.<\/p>\n<\/figure>\n\nWhy My Crockpot Version Is Better<\/h2>\n\nThe topping is actually crunchy<\/strong>! Most crockpot versions dump crackers on top and call it done. I toast mine so they stay crunchy! <\/li>\nClassic Casserole Favor!<\/strong> Creamy sauce, tender chicken, poppy seeds, and that buttery topping. This tastes like the baked version you already love, just made in the slow cooker.<\/li>\nIt\u2019s still hands-off where it counts<\/strong>! The chicken cooks low and slow while you\u2019re busy. The quick skillet topping only takes minutes.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nCrockpot Poppy Seed Chicken Ingredients<\/h3>\n<\/figure>\n\nRitz Crackers:<\/strong> Buttery crackers like Ritz add a tasty butter flavor and texture as they get toasted!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nCrockpot Poppy Seed Chicken Recipe<\/h2>\nThis fan favorite, dump-and-go version of the classic poppy seed chicken is going to become your new go-to weeknight dinner! Make some soft homemade rolls<\/a> and a fresh salad<\/a> while the chicken cooks.<\/p>\n\nAdd the Chicken:<\/strong> Spray the bottom of a slow cooker with nonstick cooking spray and place chicken breasts in the bottom.<\/li>\nCombine:<\/strong> In a medium bowl, stir together\u00a0the sour cream, cream of chicken soup<\/a>, and\u00a0shredded parmesan cheese.\u00a0<\/li>\nPour Over the Chicken:<\/strong> Pour the sour cream mixture over the chicken in the crockpot.<\/li>\nCook:<\/strong> Place the lid on the crockpot<\/a>, then cook on LOW for 5-6 hours, or HIGH for 3-4 hours. When it\u2019s done, remove the lid and shred chicken with two forks. Stir in\u00a02 teaspoons of poppy seeds<\/a>.<\/li>\nToast the Crackers:<\/strong> In a large skillet, add\u00a0the butter\u00a0and melt over medium heat. Once the butter is melted, add\u00a01 sleeve crushed Ritz Crackers<\/a>\u00a0and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.<\/li>\nTopping:<\/strong> Sprinkle the cracker mixture over the top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes<\/a> or rice<\/a>!<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nPerfect for Doubling!<\/h2>\nThis recipe is perfect for meal prep or feeding a crowd! Just double all of the ingredients to make a big batch.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the bottom of a crock pot with non-stick cooking spray. Place 2 pounds boneless skinless chicken breasts<\/span> inside the crock pot.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together 1 (8-ounce) container sour cream<\/span>, 1 (10.5-ounce) can cream of chicken soup<\/span>, and \u00bd cup shredded parmesan cheese<\/span>. <\/span><\/p>\n<\/li>\n\nPour the sour cream mixture over the chicken in the crock pot.<\/span><\/p>\n<\/li>\n\nPlace the lid on the crockpot and cook on LOW for 5-6 hours, or HIGH for 3-4 hours.<\/span><\/p>\n<\/li>\n\nRemove the lid and shred the chicken with two forks. Stir in 2 teaspoons poppy seeds<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet, add \u00bd cup butter<\/span> and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers<\/span> and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.<\/span><\/p>\n<\/li>\n\nSprinkle the cracker mixture on top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instruction<\/strong>s<\/span><\/p>\n\nIn the Refrigerator:\u00a0<\/strong>Cool completely, then refrigerate in an airtight container for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze the chicken and sauce (without the topping) in an airtight container for up to 2 months. Thaw overnight and reheat, then add the skillet-toasted Ritz topping fresh.<\/li>\nReheating:<\/strong>\u00a0Microwave individual portions for 1-2 minutes, or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>417<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>1<\/span>g<\/span><\/span>Protein: <\/span>43<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>172<\/span>mg<\/span><\/span>Sodium: <\/span>520<\/span>mg<\/span><\/span>Potassium: <\/span>695<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>701<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>151<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Crockpot Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
If you love my classic poppy seed chicken casserole<\/a>, this crockpot poppy seed chicken is the easiest way to make it<\/strong>. Same creamy, buttery flavor<\/strong>. Same cozy comfort.<\/p>\n<\/figure>\n\nWhy My Crockpot Version Is Better<\/h2>\n\nThe topping is actually crunchy<\/strong>! Most crockpot versions dump crackers on top and call it done. I toast mine so they stay crunchy! <\/li>\nClassic Casserole Favor!<\/strong> Creamy sauce, tender chicken, poppy seeds, and that buttery topping. This tastes like the baked version you already love, just made in the slow cooker.<\/li>\nIt\u2019s still hands-off where it counts<\/strong>! The chicken cooks low and slow while you\u2019re busy. The quick skillet topping only takes minutes.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nCrockpot Poppy Seed Chicken Ingredients<\/h3>\n<\/figure>\n\nRitz Crackers:<\/strong> Buttery crackers like Ritz add a tasty butter flavor and texture as they get toasted!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nCrockpot Poppy Seed Chicken Recipe<\/h2>\nThis fan favorite, dump-and-go version of the classic poppy seed chicken is going to become your new go-to weeknight dinner! Make some soft homemade rolls<\/a> and a fresh salad<\/a> while the chicken cooks.<\/p>\n\nAdd the Chicken:<\/strong> Spray the bottom of a slow cooker with nonstick cooking spray and place chicken breasts in the bottom.<\/li>\nCombine:<\/strong> In a medium bowl, stir together\u00a0the sour cream, cream of chicken soup<\/a>, and\u00a0shredded parmesan cheese.\u00a0<\/li>\nPour Over the Chicken:<\/strong> Pour the sour cream mixture over the chicken in the crockpot.<\/li>\nCook:<\/strong> Place the lid on the crockpot<\/a>, then cook on LOW for 5-6 hours, or HIGH for 3-4 hours. When it\u2019s done, remove the lid and shred chicken with two forks. Stir in\u00a02 teaspoons of poppy seeds<\/a>.<\/li>\nToast the Crackers:<\/strong> In a large skillet, add\u00a0the butter\u00a0and melt over medium heat. Once the butter is melted, add\u00a01 sleeve crushed Ritz Crackers<\/a>\u00a0and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.<\/li>\nTopping:<\/strong> Sprinkle the cracker mixture over the top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes<\/a> or rice<\/a>!<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nPerfect for Doubling!<\/h2>\nThis recipe is perfect for meal prep or feeding a crowd! Just double all of the ingredients to make a big batch.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the bottom of a crock pot with non-stick cooking spray. Place 2 pounds boneless skinless chicken breasts<\/span> inside the crock pot.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together 1 (8-ounce) container sour cream<\/span>, 1 (10.5-ounce) can cream of chicken soup<\/span>, and \u00bd cup shredded parmesan cheese<\/span>. <\/span><\/p>\n<\/li>\n\nPour the sour cream mixture over the chicken in the crock pot.<\/span><\/p>\n<\/li>\n\nPlace the lid on the crockpot and cook on LOW for 5-6 hours, or HIGH for 3-4 hours.<\/span><\/p>\n<\/li>\n\nRemove the lid and shred the chicken with two forks. Stir in 2 teaspoons poppy seeds<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet, add \u00bd cup butter<\/span> and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers<\/span> and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.<\/span><\/p>\n<\/li>\n\nSprinkle the cracker mixture on top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instruction<\/strong>s<\/span><\/p>\n\nIn the Refrigerator:\u00a0<\/strong>Cool completely, then refrigerate in an airtight container for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze the chicken and sauce (without the topping) in an airtight container for up to 2 months. Thaw overnight and reheat, then add the skillet-toasted Ritz topping fresh.<\/li>\nReheating:<\/strong>\u00a0Microwave individual portions for 1-2 minutes, or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>417<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>1<\/span>g<\/span><\/span>Protein: <\/span>43<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>172<\/span>mg<\/span><\/span>Sodium: <\/span>520<\/span>mg<\/span><\/span>Potassium: <\/span>695<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>701<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>151<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Crockpot Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
This fan favorite, dump-and-go version of the classic poppy seed chicken is going to become your new go-to weeknight dinner! Make some soft homemade rolls<\/a> and a fresh salad<\/a> while the chicken cooks.<\/p>\n\nAdd the Chicken:<\/strong> Spray the bottom of a slow cooker with nonstick cooking spray and place chicken breasts in the bottom.<\/li>\nCombine:<\/strong> In a medium bowl, stir together\u00a0the sour cream, cream of chicken soup<\/a>, and\u00a0shredded parmesan cheese.\u00a0<\/li>\nPour Over the Chicken:<\/strong> Pour the sour cream mixture over the chicken in the crockpot.<\/li>\nCook:<\/strong> Place the lid on the crockpot<\/a>, then cook on LOW for 5-6 hours, or HIGH for 3-4 hours. When it\u2019s done, remove the lid and shred chicken with two forks. Stir in\u00a02 teaspoons of poppy seeds<\/a>.<\/li>\nToast the Crackers:<\/strong> In a large skillet, add\u00a0the butter\u00a0and melt over medium heat. Once the butter is melted, add\u00a01 sleeve crushed Ritz Crackers<\/a>\u00a0and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.<\/li>\nTopping:<\/strong> Sprinkle the cracker mixture over the top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes<\/a> or rice<\/a>!<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nPerfect for Doubling!<\/h2>\nThis recipe is perfect for meal prep or feeding a crowd! Just double all of the ingredients to make a big batch.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the bottom of a crock pot with non-stick cooking spray. Place 2 pounds boneless skinless chicken breasts<\/span> inside the crock pot.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together 1 (8-ounce) container sour cream<\/span>, 1 (10.5-ounce) can cream of chicken soup<\/span>, and \u00bd cup shredded parmesan cheese<\/span>. <\/span><\/p>\n<\/li>\n\nPour the sour cream mixture over the chicken in the crock pot.<\/span><\/p>\n<\/li>\n\nPlace the lid on the crockpot and cook on LOW for 5-6 hours, or HIGH for 3-4 hours.<\/span><\/p>\n<\/li>\n\nRemove the lid and shred the chicken with two forks. Stir in 2 teaspoons poppy seeds<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet, add \u00bd cup butter<\/span> and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers<\/span> and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.<\/span><\/p>\n<\/li>\n\nSprinkle the cracker mixture on top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instruction<\/strong>s<\/span><\/p>\n\nIn the Refrigerator:\u00a0<\/strong>Cool completely, then refrigerate in an airtight container for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze the chicken and sauce (without the topping) in an airtight container for up to 2 months. Thaw overnight and reheat, then add the skillet-toasted Ritz topping fresh.<\/li>\nReheating:<\/strong>\u00a0Microwave individual portions for 1-2 minutes, or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>417<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>1<\/span>g<\/span><\/span>Protein: <\/span>43<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>172<\/span>mg<\/span><\/span>Sodium: <\/span>520<\/span>mg<\/span><\/span>Potassium: <\/span>695<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>701<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>151<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Crockpot Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
This recipe is perfect for meal prep or feeding a crowd! Just double all of the ingredients to make a big batch.<\/p>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the bottom of a crock pot with non-stick cooking spray. Place 2 pounds boneless skinless chicken breasts<\/span> inside the crock pot.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together 1 (8-ounce) container sour cream<\/span>, 1 (10.5-ounce) can cream of chicken soup<\/span>, and \u00bd cup shredded parmesan cheese<\/span>. <\/span><\/p>\n<\/li>\n\nPour the sour cream mixture over the chicken in the crock pot.<\/span><\/p>\n<\/li>\n\nPlace the lid on the crockpot and cook on LOW for 5-6 hours, or HIGH for 3-4 hours.<\/span><\/p>\n<\/li>\n\nRemove the lid and shred the chicken with two forks. Stir in 2 teaspoons poppy seeds<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet, add \u00bd cup butter<\/span> and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers<\/span> and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.<\/span><\/p>\n<\/li>\n\nSprinkle the cracker mixture on top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instruction<\/strong>s<\/span><\/p>\n\nIn the Refrigerator:\u00a0<\/strong>Cool completely, then refrigerate in an airtight container for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze the chicken and sauce (without the topping) in an airtight container for up to 2 months. Thaw overnight and reheat, then add the skillet-toasted Ritz topping fresh.<\/li>\nReheating:<\/strong>\u00a0Microwave individual portions for 1-2 minutes, or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>417<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>1<\/span>g<\/span><\/span>Protein: <\/span>43<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>172<\/span>mg<\/span><\/span>Sodium: <\/span>520<\/span>mg<\/span><\/span>Potassium: <\/span>695<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>701<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>151<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Crockpot Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the bottom of a crock pot with non-stick cooking spray. Place 2 pounds boneless skinless chicken breasts<\/span> inside the crock pot.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together 1 (8-ounce) container sour cream<\/span>, 1 (10.5-ounce) can cream of chicken soup<\/span>, and \u00bd cup shredded parmesan cheese<\/span>. <\/span><\/p>\n<\/li>\n\nPour the sour cream mixture over the chicken in the crock pot.<\/span><\/p>\n<\/li>\n\nPlace the lid on the crockpot and cook on LOW for 5-6 hours, or HIGH for 3-4 hours.<\/span><\/p>\n<\/li>\n\nRemove the lid and shred the chicken with two forks. Stir in 2 teaspoons poppy seeds<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet, add \u00bd cup butter<\/span> and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers<\/span> and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.<\/span><\/p>\n<\/li>\n\nSprinkle the cracker mixture on top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instruction<\/strong>s<\/span><\/p>\n\nIn the Refrigerator:\u00a0<\/strong>Cool completely, then refrigerate in an airtight container for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze the chicken and sauce (without the topping) in an airtight container for up to 2 months. Thaw overnight and reheat, then add the skillet-toasted Ritz topping fresh.<\/li>\nReheating:<\/strong>\u00a0Microwave individual portions for 1-2 minutes, or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>417<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>1<\/span>g<\/span><\/span>Protein: <\/span>43<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>172<\/span>mg<\/span><\/span>Sodium: <\/span>520<\/span>mg<\/span><\/span>Potassium: <\/span>695<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>701<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>151<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Crockpot Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Spray the bottom of a crock pot with non-stick cooking spray. Place 2 pounds boneless skinless chicken breasts<\/span> inside the crock pot.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together 1 (8-ounce) container sour cream<\/span>, 1 (10.5-ounce) can cream of chicken soup<\/span>, and \u00bd cup shredded parmesan cheese<\/span>. <\/span><\/p>\n<\/li>\n\nPour the sour cream mixture over the chicken in the crock pot.<\/span><\/p>\n<\/li>\n\nPlace the lid on the crockpot and cook on LOW for 5-6 hours, or HIGH for 3-4 hours.<\/span><\/p>\n<\/li>\n\nRemove the lid and shred the chicken with two forks. Stir in 2 teaspoons poppy seeds<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet, add \u00bd cup butter<\/span> and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers<\/span> and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.<\/span><\/p>\n<\/li>\n\nSprinkle the cracker mixture on top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instruction<\/strong>s<\/span><\/p>\n\nIn the Refrigerator:\u00a0<\/strong>Cool completely, then refrigerate in an airtight container for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze the chicken and sauce (without the topping) in an airtight container for up to 2 months. Thaw overnight and reheat, then add the skillet-toasted Ritz topping fresh.<\/li>\nReheating:<\/strong>\u00a0Microwave individual portions for 1-2 minutes, or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>417<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>1<\/span>g<\/span><\/span>Protein: <\/span>43<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>172<\/span>mg<\/span><\/span>Sodium: <\/span>520<\/span>mg<\/span><\/span>Potassium: <\/span>695<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>701<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>151<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Crockpot Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
In a medium bowl, whisk together 1 (8-ounce) container sour cream<\/span>, 1 (10.5-ounce) can cream of chicken soup<\/span>, and \u00bd cup shredded parmesan cheese<\/span>. <\/span><\/p>\n<\/li>\n\nPour the sour cream mixture over the chicken in the crock pot.<\/span><\/p>\n<\/li>\n\nPlace the lid on the crockpot and cook on LOW for 5-6 hours, or HIGH for 3-4 hours.<\/span><\/p>\n<\/li>\n\nRemove the lid and shred the chicken with two forks. Stir in 2 teaspoons poppy seeds<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet, add \u00bd cup butter<\/span> and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers<\/span> and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.<\/span><\/p>\n<\/li>\n\nSprinkle the cracker mixture on top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instruction<\/strong>s<\/span><\/p>\n\nIn the Refrigerator:\u00a0<\/strong>Cool completely, then refrigerate in an airtight container for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze the chicken and sauce (without the topping) in an airtight container for up to 2 months. Thaw overnight and reheat, then add the skillet-toasted Ritz topping fresh.<\/li>\nReheating:<\/strong>\u00a0Microwave individual portions for 1-2 minutes, or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>417<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>1<\/span>g<\/span><\/span>Protein: <\/span>43<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>172<\/span>mg<\/span><\/span>Sodium: <\/span>520<\/span>mg<\/span><\/span>Potassium: <\/span>695<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>701<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>151<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Crockpot Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pour the sour cream mixture over the chicken in the crock pot.<\/span><\/p>\n<\/li>\n\nPlace the lid on the crockpot and cook on LOW for 5-6 hours, or HIGH for 3-4 hours.<\/span><\/p>\n<\/li>\n\nRemove the lid and shred the chicken with two forks. Stir in 2 teaspoons poppy seeds<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet, add \u00bd cup butter<\/span> and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers<\/span> and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.<\/span><\/p>\n<\/li>\n\nSprinkle the cracker mixture on top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instruction<\/strong>s<\/span><\/p>\n\nIn the Refrigerator:\u00a0<\/strong>Cool completely, then refrigerate in an airtight container for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze the chicken and sauce (without the topping) in an airtight container for up to 2 months. Thaw overnight and reheat, then add the skillet-toasted Ritz topping fresh.<\/li>\nReheating:<\/strong>\u00a0Microwave individual portions for 1-2 minutes, or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>417<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>1<\/span>g<\/span><\/span>Protein: <\/span>43<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>172<\/span>mg<\/span><\/span>Sodium: <\/span>520<\/span>mg<\/span><\/span>Potassium: <\/span>695<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>701<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>151<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Crockpot Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Place the lid on the crockpot and cook on LOW for 5-6 hours, or HIGH for 3-4 hours.<\/span><\/p>\n<\/li>\n\nRemove the lid and shred the chicken with two forks. Stir in 2 teaspoons poppy seeds<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet, add \u00bd cup butter<\/span> and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers<\/span> and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.<\/span><\/p>\n<\/li>\n\nSprinkle the cracker mixture on top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instruction<\/strong>s<\/span><\/p>\n\nIn the Refrigerator:\u00a0<\/strong>Cool completely, then refrigerate in an airtight container for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze the chicken and sauce (without the topping) in an airtight container for up to 2 months. Thaw overnight and reheat, then add the skillet-toasted Ritz topping fresh.<\/li>\nReheating:<\/strong>\u00a0Microwave individual portions for 1-2 minutes, or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>417<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>1<\/span>g<\/span><\/span>Protein: <\/span>43<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>172<\/span>mg<\/span><\/span>Sodium: <\/span>520<\/span>mg<\/span><\/span>Potassium: <\/span>695<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>701<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>151<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Crockpot Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Remove the lid and shred the chicken with two forks. Stir in 2 teaspoons poppy seeds<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet, add \u00bd cup butter<\/span> and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers<\/span> and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.<\/span><\/p>\n<\/li>\n\nSprinkle the cracker mixture on top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instruction<\/strong>s<\/span><\/p>\n\nIn the Refrigerator:\u00a0<\/strong>Cool completely, then refrigerate in an airtight container for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze the chicken and sauce (without the topping) in an airtight container for up to 2 months. Thaw overnight and reheat, then add the skillet-toasted Ritz topping fresh.<\/li>\nReheating:<\/strong>\u00a0Microwave individual portions for 1-2 minutes, or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>417<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>1<\/span>g<\/span><\/span>Protein: <\/span>43<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>172<\/span>mg<\/span><\/span>Sodium: <\/span>520<\/span>mg<\/span><\/span>Potassium: <\/span>695<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>701<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>151<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Crockpot Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
In a large skillet, add \u00bd cup butter<\/span> and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers<\/span> and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.<\/span><\/p>\n<\/li>\n\nSprinkle the cracker mixture on top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instruction<\/strong>s<\/span><\/p>\n\nIn the Refrigerator:\u00a0<\/strong>Cool completely, then refrigerate in an airtight container for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze the chicken and sauce (without the topping) in an airtight container for up to 2 months. Thaw overnight and reheat, then add the skillet-toasted Ritz topping fresh.<\/li>\nReheating:<\/strong>\u00a0Microwave individual portions for 1-2 minutes, or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>417<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>1<\/span>g<\/span><\/span>Protein: <\/span>43<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>172<\/span>mg<\/span><\/span>Sodium: <\/span>520<\/span>mg<\/span><\/span>Potassium: <\/span>695<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>701<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>151<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Crockpot Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Sprinkle the cracker mixture on top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instruction<\/strong>s<\/span><\/p>\n\nIn the Refrigerator:\u00a0<\/strong>Cool completely, then refrigerate in an airtight container for 3 to 4 days.<\/li>\nFreezer:<\/strong> Freeze the chicken and sauce (without the topping) in an airtight container for up to 2 months. Thaw overnight and reheat, then add the skillet-toasted Ritz topping fresh.<\/li>\nReheating:<\/strong>\u00a0Microwave individual portions for 1-2 minutes, or until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>417<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>1<\/span>g<\/span><\/span>Protein: <\/span>43<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>172<\/span>mg<\/span><\/span>Sodium: <\/span>520<\/span>mg<\/span><\/span>Potassium: <\/span>695<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>701<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>151<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Crockpot Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>417<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>1<\/span>g<\/span><\/span>Protein: <\/span>43<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>172<\/span>mg<\/span><\/span>Sodium: <\/span>520<\/span>mg<\/span><\/span>Potassium: <\/span>695<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>701<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>151<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Crockpot Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Crockpot Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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