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Ingredients
Scale
- 1 pound chicken tenderloins
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 10.5 ounce can cream of chicken soup
- 1 ½ cups shredded cheddar cheese
- 1 cup sour cream
- 6 slices bacon, cooked and crumbled (divided use, see notes)
- 6 green onions, thinly sliced (divided use)
- 1 sleeve ritz crackers
- 4 tablespoons (1/2 stick) butter, melted (can use salted or unsalted)
- ¼ cup slivered or sliced almonds (optional)
Instructions
- Place chicken tenderloins in the crock pot, seasoning with onion powder and garlic powder before adding the cream of chicken soup.
- Cover and cook on low for 3-4 hours or high for 2 hours until chicken is cooked through and juices run clear.
- Shred the chicken using two forks once cooked.
- Add shredded cheddar cheese, sour cream, half the crumbled bacon, and half the sliced green onions to the crock pot and mix well.
- Crush the Ritz crackers while still in the sleeve or place them in a bowl and crush separately.
- In a bowl, combine crushed crackers with melted butter and mix until well coated. Set this mixture aside.
- Add ¾ of the remaining bacon to the crock pot.
- Spread the cracker mixture evenly on top and sprinkle with optional almonds if desired.
- Cover and cook for an additional 30 minutes.
- Serve, topped with the remaining green onions and bacon.
Notes
Ensure chicken is cooked to an internal temperature of 165°F for safe consumption.
Cooking times may vary based on the slow cooker model; monitor the cooking progress for best results.
For a crunchier topping, consider broiling the casserole for a few minutes after cooking.
- Prep Time: 10 minutes
- Cook Time: 130 minutes
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 1300mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 150mg