Slow Cooker Poppy Seed Chicken
This simple Slow Cooker Poppy Seed Chicken recipe is perfect for dinner. Creamy chicken topped with crackers and seasoned with poppy seeds.
- 10.5 oz cream of chicken soup
- 1 cup sour cream
- ½ teaspoon onion powder
- ¼ teaspoons garlic powder
- 3 teaspoons poppy seeds
- 1 ½ pounds chicken breast (boneless and skinless)
- 1 sleeve Ritz Crackers (crushed)
- 6 tablespoons butter (melted)
In a small mixing bowl mix together the cream of chicken soup, sour cream, onion powder, garlic powder, and 2 teaspoons poppy seeds.
Place chicken in the slow cooker and pour the above mixture onto your chicken.
Cook on low for 5-6 hours or high for 3-4 hours or until chicken is cooked through. Once cooked shred chicken.
Mix together crushed crackers and melted butter then add to the top of your chicken. Sprinkle on the remaining poppy seeds.
Frozen Chicken: I usually use fresh chicken but frozen can be used for this recipe as well. Check on it with the same cooking time but more might be needed.
Oven Directions: To make this in the oven start with cooked and shredded chicken. Mix the cooked chicken with the cream of chicken mix then top with crackers and remaining poppy seed and bake at 350 degrees F until warm throughout about 25 minutes.
Freezer Directions: Place chicken and all ingredients except for crackers and butter into a large freezer bag. Place in the freezer for up to 3 months. Remove from the freezer and allow to thaw in the fridge overnight. Mix well and place in the slow cooker. Cook and top with crackers according to directions.
Calories: 358kcalCarbohydrates: 5gProtein: 26gFat: 25gSaturated Fat: 13gCholesterol: 127mgSodium: 612mgPotassium: 509mgFiber: 1gSugar: 1gVitamin A: 713IUVitamin C: 2mgCalcium: 80mgIron: 1mg