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–+ servings
Slow cooker million dollar chicken casserole served in a white bowl topped with golden buttery Ritz cracker crumble, garnished with fresh parsley, shot on a warm wooden table

Slow Cooker Million Dollar Chicken Casserole

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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 6 servings

Ingredients
  

  • 3 cups shredded rotisserie chicken or 1.5 lbs raw boneless skinless chicken breasts
  • 8 oz cream cheese full-fat block, cut into cubes, room temperature
  • 1 can (10.5 oz) cream of chicken soup condensed, not diluted
  • 1/2 cup chicken broth to thin the base and prevent scorching
  • 1/2 cup sour cream full-fat; stirred in during the last 30 minutes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp kosher salt adjust to taste
  • 1 tsp dried parsley optional, plus more for garnish
  • 1.5 sleeves Ritz crackers about 48 crackers, roughly crushed
  • 4 tbsp unsalted butter melted
  • 1/4 tsp garlic powder optional, for extra savory flavor

Instructions
 

  • In the bowl of your slow cooker, whisk together the cream of chicken soup and chicken broth until smooth and combined.
  • Add the cubed cream cheese, garlic powder, onion powder, black pepper, salt, and dried parsley. Stir to distribute — the cream cheese will fully melt and incorporate as it cooks; it doesn't need to be perfectly smooth yet.
  • If using rotisserie chicken: stir the shredded chicken into the base now, making sure it's well coated. If using raw chicken breasts: nestle them directly into the sauce, submerging them as much as possible.
  • Cover and cook on LOW for 4 to 5 hours (if using raw chicken breasts) or on LOW for 2 to 3 hours (if using pre-cooked rotisserie chicken). Stir once halfway through if you're around.
  • If using raw chicken breasts, shred the cooked chicken directly in the slow cooker using two forks, then stir to combine with the sauce.
  • Stir in the sour cream during the last 30 minutes of cooking. Replace the lid and allow it to warm through before serving.
  • Position your oven rack to the upper-middle position and preheat the broiler to HIGH.
  • In a medium bowl, toss the crushed Ritz crackers with the melted butter and garlic powder (if using) until every crumb is evenly coated.
  • Spread the buttered cracker crumble in an even layer on a rimmed baking sheet lined with foil.
  • Broil for 2 to 4 minutes, watching very carefully, until the crackers are deep golden and fragrant. They can go from golden to burnt in under a minute — do not walk away.
  • Remove from the oven and let cool for 1 minute before spooning over individual servings.
  • Ladle the creamy chicken filling into bowls or onto plates. Pile the broiled Ritz cracker topping generously over each serving.
  • Garnish with fresh or dried parsley if desired. Serve immediately while the topping is crispy.

Notes

ROTISSERIE VS. RAW: Rotisserie chicken makes this a true dump-and-go — just shred and add. Raw chicken breasts work great too; they'll be fork-tender after 4-5 hours on LOW and shred right in the pot. Thighs also work well and stay extra juicy. DO NOT SKIP THINNING THE BASE: The chicken broth is essential to prevent the cream cheese from scorching on the sides of the slow cooker on a long cook. Don't omit it. SOUR CREAM TIMING: Always stir sour cream in during the last 30 minutes only — adding it at the start can cause it to break and turn grainy. BROILER WATCH: The Ritz topping broils FAST. Stay at the oven and check every 60 seconds. Pull it the moment it looks golden. STORAGE: Store filling (without topping) in an airtight container in the fridge for up to 4 days. Store cracker topping separately in a zip-lock bag at room temp. Reheat filling in a skillet with a splash of broth. Re-broil topping for 2 min before serving. FREEZING: The filling freezes well for up to 2 months. Thaw ov
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