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)
- 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, then season with onion powder and garlic powder. Add the cream of chicken soup.
- Cover and cook on low for 3-4 hours or on high for 2 hours until the chicken is cooked through and reaches 165°F.
- Shred the chicken using two forks and stir in shredded cheddar cheese, sour cream, half of the crumbled bacon, and half of the sliced green onions until combined.
- Crush the Ritz crackers in their sleeve or in a bag, to a fine crumb.
- In a bowl, mix the crushed crackers with melted butter until evenly coated and set aside.
- Add three-quarters of the remaining bacon into the crockpot.
- Spread the buttery cracker crumbs on top and sprinkle with slivered or sliced almonds, if using.
- Cover and cook for an additional 30 minutes.
- Serve topped with the remaining green onions and bacon.
Last Step:
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Make sure to check the chicken for doneness rather than relying solely on cooking times, as slow cooker performance can vary.
Optional: Add vegetables like bell peppers or mushrooms for additional flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 130 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 70mg