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If you love my classic poppyseed chicken casserole, this crockpot poppyseed chicken is the easiest way to make it. Same creamy, buttery flavor. Same cozy comfort.
Why My Crockpot Version Is Better
- The topping is actually crunchy! Most crockpot versions dump crackers on top and call it done. I toast mine so they stay crunchy!
- Classic Casserole Favor! 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.
- It’s still hands-off where it counts! The chicken cooks low and slow while you’re busy. The quick skillet topping only takes minutes.
Crockpot Poppyseed Chicken Ingredients
- Ritz Crackers: Buttery crackers like Ritz add a tasty butter flavor and texture as they get toasted!
Crockpot Poppyseed Chicken Recipe
This fan favorite, dump-and-go version of the classic poppyseed chicken is going to become your new go-to weeknight dinner! Make some soft homemade rolls and a fresh salad while the chicken cooks.
- Add the Chicken: Spray the bottom of a slow cooker with nonstick cooking spray and place chicken breasts in the bottom.
- Combine: In a medium bowl, stir together the sour cream, cream of chicken soup, and shredded parmesan cheese.
- Pour Over the Chicken: Pour the sour cream mixture over the chicken in the crock pot.
- Cook: Place the lid on the crockpot, then cook on LOW for 5-6 hours, or HIGH for 3-4 hours. When it’s done, remove the lid and shred chicken with two forks. Stir in 2 teaspoons of poppy seeds.
- Toast the Crackers: In a large skillet, add the butter and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.
- Topping: Sprinkle the cracker mixture over the top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!
Perfect for Doubling!
This recipe is perfect for meal prep or feeding a crowd! Just double all of the ingredients to make a big batch.
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Spray the bottom of a crock pot with non-stick cooking spray. Place 2 pounds boneless skinless chicken breasts inside the crock pot.
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In a medium bowl, whisk together 1 (8-ounce) container sour cream, 1 (10.5-ounce) can cream of chicken soup, and ½ cup shredded parmesan cheese.
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Pour the sour cream mixture over the chicken in the crock pot.
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Place the lid on the crockpot and cook on LOW for 5-6 hours, or HIGH for 3-4 hours.
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Remove the lid and shred the chicken with two forks. Stir in 2 teaspoons poppy seeds.
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In a large skillet, add ½ cup butter and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.
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Sprinkle the cracker mixture on top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!
- In the Refrigerator: Cool completely, then refrigerate in an airtight container for 3 to 4 days.
- Freezer: 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.
- Reheating: Microwave individual portions for 1-2 minutes, or until warmed through.
Calories: 417kcalCarbohydrates: 1gProtein: 43gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 172mgSodium: 520mgPotassium: 695mgFiber: 0.2gSugar: 0.2gVitamin A: 701IUVitamin C: 2mgCalcium: 151mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
