Slow Cooker Ritz Chicken

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

1. Pattie says:

   This looked interesting so I decided to give it a try – what a flop. At the end of the cooking time the Ritz crackers were so mushy due to the moisture from the crock pot that I wound up having to scrap them off. The flavor of the chicken wasn’t bad but I did wind up shredding the chicken to soak up all of the sauce. Kids did eat it but did say this wasn’t something they would want on a regular basis.
2. Lesha says:

   Went to make this and then read the first comment. I ended up sticking it in the oven at 350 for a little over an hour. I didn’t get the “wetness” the last review did. In fact, overall, it wasn’t bad but I think I will add some broccoli and cut down on the butter next time.
3. Rose says:

   I have it in my crockpot as I’m typing this message and mine looks exactly like what you described in your
4. Rose says:

   *In your review. Sorry my ipad is acting up today
5. tammy says:

   I think I will try it in the oven
6. Sadie says:

   What about adding the ritz crackers right before serving to keep them crispy? I think I’ll try that…
7. Amanda says:

   We’ve been making Ritz chicken in my family for years. Use the oven! I recommend dredging your chicken in a milk and egg wash and then rolling it in the crumbs. The finer the crumbs the better. After your chicken is coated, generously pour the excess crumbs on top. The breading will always be a bit moist/mushy but the extra layer on top will remain crisp in the oven. I sometimes drizzle butter over top once its done but if you’re less southern feel free to skip that step.
8. J Golden says:

   Wish I had read this before I made it. The crockpot was too moist and the crackers didn’t stick. I would cut the sour cream in half. Hubby liked it, but me not so much. How disappointing.
9. Jodi says:

   I have been making Ritzy chicken for years, but in the oven with precooked chicken, and I usually dice up the chicken. Then I only have to bake it about 30 minutes (at about 350, I think). I’ve also used shreaded/pulled chicken from a whole chicken, both white and dark meat, and it is to die for! When I read this, I wondered about the condensation from the crockpot and how it would turn out. I recently read a tip about crockpots — with certain recipes, you can put a towel under the lid to absorb most of the condensation. Wonder if that would work with this.
10. Destany says:

    Made this tonight and we loved it! I followed the recipe only used the same bowl for the crackers so I used up all the sauce then I added a half packet of ranch dressing seasoning to it then shredded the chicken when it was done and added corn to it. My kids loved it as did I! ?? I agree the crackers became mushy but when I shredded the chicken it just made it more creamy and wasn’t bad my oldest son added a little crackers to the top of his when it was done.
11. Steve says:

    One thing to begin with: I could not find one example of a 10¾ cup of cream of chicken soup. Plenty of 10 1/2’s, 14’s, and 12’s. So why not tune the recipe to something actually in the market.

    Pattie called it out correctly. This totally mushed out. Now, I would recommend, shredding the chicken, adding it back into the gravy like mix in the crockpot, then pouring it over fresh hot biscuits for a biscuits and gravy like meal.

    In the future I will try the oven style, which sounds like it would work better. Thanks for those tips.
12. judy says:

    If I make this recipe ever again it will be with many changes. First I will make it in a 9×13 pan in the oven at 325. I will only use 10-12 oz of sourcream( it curdled on high in slow cooker) and I will bake it for 45 mins, covered. remove cover add buttered crackers and bake for another 15 mins. Did not go over well with family
13. Peachy says:

    Just a clarification. The recipe calls for 10-3/4 OUNCE not CUP of the soup. My cans of Campbell’s soup are 10-3/4 ounce so a regular-sized can should be right for the recipe.
14. Diane says:

    Well, just put mine in the crock pot!!! Guess we’ll see if mine is like everyone is reporting!! I can see using the oven as well. Guess I should have used my Ninja instead of the crock, at least it vents steam! I like the recipe and can see adding ingredients to personalize it more for the family.
15. Elizabeth says:

    Thought this recipe is actually good! I did add a few ingredients. In the soup/sour cream mixture I added a package of Hidden Valley Ranch. In the Cracker/Butter mixture I added a tablespoon of minced Garlic. Cooked in Crock Pot on High for 2 hrs and the put on low for 3 hrs. Came out yummy!
16. Heather says:

    Made it today but husband said it looked like throw up. Then he tried it and said it was nasty! The Ritz should be added at the end, but I won’t make this again.
17. Deborah says:

    Thank you for this! It looks awesome and I think we can fit it into next week’s dinner plans 🙂 .
18. Becky says:

    SOME of you reviewers are down right ridiculous.
    Taste is subjective.
    It’s possible to leave an honest review of a meal you did not enjoy without appearing as though you have been insulted as a result of trying the recipe.
    Ok, you didn’t like it, I appreciate that feedback so now I know there’s a chance I may not like it too, but there is no need to be so rude in your review.
19. Lisa says:

    I made it in the crock figuring the crackers would get mushy. I served it like a piece of chicken over mashed potatoes covered in gravy. Next time I will use less butter and may add some fresh Ritz once it is dished out but as far as flavor everyone loved it. I will definitely be making it again.
20. Marilynn says:

    I’m thinking to add the crackers about 10 minutes before serving.
    In the hashbrown casserole I make that is,what it says to do and it’s perfect.
21. Debra Webber says:

    I just wanted to say thank you very much for sharing recipes. Apparently some people that have lots of time to look up recipes or crafts, etc… on Pinterest but spend enough time alone that they forget basic manners. All of a sudden everyone is a food critic but not willing to put themselves out there. Keep up the good work; I for one need all the help I can get. Thanks again!
22. Debra Webber says:

    Go Becky! So very rude. Sounds like perhaps some of these gals should be looking for new husband’s rather than new recipes.
23. Caryl says:

    I make this same recipe in the oven. I cube the chicken first. My family loves it. I serve mine with buttered egg noodles. Thanks for you comment, I’ll look for another 6 Sisters recipe for tonight.
24. Dana says:

    How did that work? I was going to try this recipe
25. Denise says:

    I am going to try this recipe your way soon!
26. Cathy says:

    I was going to double the recipe, and ended up buying 1 cream of chicken soup and 1 cream of celery so that what I used. Just mixed the crackers in, it wasn’t crunchy but still delicious. Will making again. You could always toast the crackers on the pan and sprinkle on top when serving if you want the crunch.
27. Jodi says:

    Good grief….I came to this page to leave some feed back for this recipe, as I made it for my husband on Saturday, and I have to start by apologizing to the author….on behalf of all the petty, catty remarks left about this recipe. Im sorry, but I thought adults used pinterest for recipe ideas and feed back. SMDH My husband, who was vegan ALL of his life, until we married, has been trying different meat dishes for a few months now, and I have to say, this was his favorite by far. I am on my way out the door to buy more chicken to make it again tonight! Im a Texan, so the butteriness of the Ritz crackers and creaminess of the chicken gravy it makes, was right up my southern alley. Pour it over mashed taters or biscuits, its awesome! I will throw in some chopped carrot and frozen peas tonight! Thank you so much for sharing!
28. Cyd says:

    Thanks Jodi!!! So glad you liked it. Have a great week!
29. Kelli says:

    I had the oven casserole version of this dish on our weekly menu, then realized my husband was working (night shift) and I was on late trauma call for work, so I went on a search for a crock pot version and here I am. I added worcestershire sauce, garlic powder, onion powder, oregano, parsley, and black pepper since otherwise it sounded a bit bland. I was wondering how the Ritz would do in a crock pot all day but tried it as the recipe said. Yes it came out mushy, but we crumbled more ritz on top after we shredded the chicken and served over mashed potatoes. Flavor was spot on! I started thinking on it while my 7 year old and I were discussing keeping the recipe or not and I bet it would be FANTASTIC as a dip recipe! Next time we have company I’m going to make this again, shred the chicken really fine, and serve it as a dip with ritz. It’s gonna be so good! Thanks for the recipe! Gotta get creative sometimes.
30. Casidy says:

    Just tried this tonight. I wish I had read the comments first. The sour cream curdled and looked like cottage cheese, the flavor was bland, and the crackers were mushy on top. The butter just kind of pooled on top and I had to scoop it out. My kid ate it, thankfully, but only because the chicken was so easy to chew. If I attempt something like this in the future, it’ll be in the oven, and I won’t put the Ritz on until the end.
31. DiB says:

    I agree……use the oven.
    The crockpot version is not good; crackers get soggy as you can imagine.
32. DiB says:

    I tried the paper towel thing with this recipe……crackers are still mush.
33. Chasity says:

    I for one absolutely loved this recipe! And my husband who is very picky loved it to! It has become a staple on our 2 week menu run and I just want to say thank you! Although I am making it in the oven tonight because I just don’t want to wait!
34. kim says:

    This chicken is actually really yummy. I baked it in the oven at 350 and used thighs instead of breasts. Also, I put a very light layer of mayo on the chicken thighs before placing the ritz cracker topping and it kept it nice and moist while helping the cracker topping stick. I loved this chicken and so did my husband!
35. Candace says:

    I followed the directions for this recipe exactly and it turned out great! I put in in my crockpot on Sunday morning for a family lunch after church and everyone asked for seconds. Even my picky husband and teenage girls. I will definitely be making this again!
36. Mallory says:

    I made this for dinner tonight and accidentally read the reviews while it was cooking. The sour cream did curdle but the dish tasted fine! The crackers were mushy but once I shredded the chicken and mixed everything around the crackers just added flavor and disappeared in the sauce. I added crackers on top before serving and it tasted really good. If you have had Hawaiian haystacks before, this chicken has a very tasty thick similar flavor! Husband liked it too.
37. Jackie says:

    I’ve been making this for years in the oven with poppyseeds added to the crackers. It’s always so good! I’m excited to try this in the slow cooker sometime, and I liked seeing the suggestions of adding broccoli or other veggies. 🙂
38. Joni says:

    I have made this both in the oven and crock pot. It turned out great both ways! My grandson loves it!!!!
39. amy says:

    Sorry, I’m inclined to agree with the majority of people. This would be great in the oven, but I made it in the crockpot and it was very sad mush. Just make it in the oven and it will be nice and crispy!
40. Amanda says:

    So first of all, thank you for taking the time to share this recipe with us! I read through the comments to see how people liked it and appreciate the feedback, minus the harsh criticism. I made this today with just the sour cream and cream of chicken mixture on low for about 7.5 hours. I then took the chicken out and shredded it then put it back in the soup/sour cream mix. I took my Ritz crackers and butter and but them on a cookie sheet to toast them And give them a crunch which turned out perfect! I chose rice instead of mashed potatoes. It was wonderful! Thanks again.
41. Amanda says:

    Put*
42. Cyd says:

    Hi Amanda! We are so glad that you liked it and sounds like the little changes you made worked out great!! Have a great weekend!
43. Chaney says:

    I was shocked to see so many critical reviews of this meal. I made this today and everyone LOVED IT. I knew that the crackers were not going to hold up for 8 hours of cooking. I didn’t expect them to be crunchy when I served it. However, if I had not put the crackers on until later, the chicken would have been bland. It was so good because the Ritz and butter flavors had time to soak into the chicken. Also I would put that gravy mix on anything! Served over potatoes was perfect.
44. Heather says:

    Taking this out of the crockpot now and can’t wait. Looks lovely.

    Anyone who expected the crackers to be crispy after being put in a crockpot for hours clearly doesn’t understand crockpot cooking, because HELLO MOIST HEAT. You’re cooking it in a LIQUID. What happens when they get hot and boil? Steam. Yes. You’re welcome for today’s elementary school science lesson!

    I whisked together my sour cream and soup mix before spooning on top of the chicken, then mixed the crackers and butter before doing the same. Crockpot was preheated on high.

    We’re having ours over rice, only because i’m out of potatoes. The only change I did was to add about a tablespoon and a half of Stonewall Kitchen Chicken & Pork seasoning because I basically use it on everything I can get my hands on. 😉

    Thanks for the recipe! Too bad I can’t share a picture with you, it’s that pretty!
45. Cyd says:

    Thank you Heather for your nice comment! So glad you liked the Slow Cooker Ritz Chicken. It is one of our favorite chicken dishes and soooo easy! Have a terrific week!
46. Angela says:

    Does the chicken already need to be cooked?
47. Cyd says:

    The chicken is raw when placed in the slow cooker.
48. Melissa Burt says:

    I have never left a review for a recipe. But after reading the rude reviews, I thought now was a good time to start! Many ppl came to the defense already, but i wanted to leave my 2 cents as well. I have made this recipe quite a few times since finding it here. It’s a favorite in my house. I don’t think it says anywhere that the crackers are supposed to be crispy. It all makes a gravy, if you will, and is DELICIOUS!!!!!!! I serve with mashed potatoes. I think I use a little less sour cream, but otherwise make it the same as the recipe says. We all love it!! Thank you so much for sharing recipes!! I am learning as an adult and pinterest is where I get almost ALL my recipe ideas!!!
49. Lara says:

    I can’t wait to try this. You can put your crock in the oven for a few minutes so crisp up a new layer of crackers before cooking if you’re looking for a crispy topping.

    Thank you for a fast and easy recipe.
50. Cyd says:

    Thanks Melissa. I am glad that your family enjoyed it. It’s fun to tweak recipes to your own liking. Have a great week and thanks for your nice comment.
51. Kelly Marie says:

    My family really enjoyed this recipe. It was very moist and tasty! The Ritz crackers were mushy, but it made the “gravy” thicker and was similar to a very moist stuffing. I plan on making it again. Right before serving, I plan on putting the chicken in a casserole dish, sprinkling more Ritz on top, and putting it under the broiler.

    Thank you for the yummy recipe! I ?? Crockpot recipes!!!!!
52. Stephanie says:

    Yikes, not good. Followed the recipe to a t and sadly ended up wasting my ingredients. The sauce curdled, chicken was terribly dry and overall taste was not good. Next time will try oven.
53. Lisa Scott says:

    It was a bit mushy i agree but i really do like the flavor…I want to try aiding some garlic and a packet of ranch seasoning as another lady suggested…..maybe even add some more crackers for a little crunch before serving but overall my kids actually liked this meal . I give it a thumbs up?
54. Liana says:

    I made this tonight. It was yummy, and my husband loved it, so it has to be good because he’s a picky eater. I would just use half the sour cream next time and I doubled the cream of chicken soup because I felt the sour cream was too much (so I cooked 6 chicken breasts). I also added garlic powder d pepper to the soup mixture. I cooked on high 4 hours the last 30minutes I mixed in 2 oz of cream cheese as I shredded the chicken in the crock pot ( I felt it needed something, and I had it in the fridge.) I used 2 cups of crackers and 1 stick of butter, spread on a cookie sheet, and baked for 5 minutes on 400°. So the crackers were toasted. Then put on top of the chicken and continued to cook for 30 minutes. That way the Ritz don’t get mushy.
55. Annette says:

    I make a casserole using the exact same ingredients, only you cook the chicken and after it cools, shred it. Put the chicken, soup and sour cream in your casserole dish and top with crumbled Ritz crackers. Sometimes I drizzle the top with butter, but not usually. You can also sprinkle poppy seeds on top of the cracker if you like. Put it in a 350-degree oven for 30-45 minutes. I guess at that and when it gets bubbly and starts browning it’s ready. Our family and friends all love it this way.
56. Bryan says:

    Thank you so much for sharing this recipe. I’m going to try this tomorrow. Everybody has an opinion and you know what they say about opinions. Wish me luck.
57. christina says:

    Not sure if you did something wrong….but I’ve made this quite a few times and it was delicious every time. I shredded the chicken after it’s done cooking (cause it obviously looks like you’re supposed to by the picture) and serve it over some mashed potatoes with broccoli on the side. You could always just add the crackers thirty minutes to an hour before it’s done cooking.
58. christina says:

    Steve, I hate to be that person, but I just bought a can of cream of chicken and it says exactly 10 3/4. It’s Publix brand but Campbell’s says the same thing as well.
59. christina says:

    I’m reading these comments and I’m thinking to myself how RUDE everyone is. And also, what are you guys doing to make the sour cream become curdled? Are you not mixing it with the cream of chicken before you add it? And of course the crackers aren’t going to stay crunchy in a crock pot for eight hours but that’s what gives it flavor! To Six Sisters, I appreciate this recipe so much. I followed it exactly how you said and it came out delicious! I’ve made it a handful of times since I found it on Pintrest and I’m making it for dinner on Sunday. It’s a hit with the whole family. Thanks again!
60. oliviaks says:

    I for one loved this. I did add the butter and ritz crackers to the chicken about half an hour before serving. The soggy mash of crackers everyone keeps complaining about actually was my favorite part. Once you cut up the chicken and serve it up the cracker topping gets mixed in with everything anyways and it creates great flavor to the chicken. Mixed with the sour cream and soup mix makes it perfect. Now the real taste test will come from my boyfriend who will be helping me eat the leftovers tomorrow night. I will be serving it on mashed potatoes with broccoli at that time as well. Tonight, since it was just me for dinner, I just mixed up the chicken and sauce mix in a bowl with a crescent roll on the side. Perfect ??
61. A. Smith says:

    How would you double this recipe??
62. Marilyn Jensen says:

    I make this for Sunday dinner and my family loves it. We always drain the liquid off before we add the Ritz crackers and never have a problem. It turns out great every time.
63. Bonnie says:

    We never make this one in a crock pot because it dries out the chicken too much. Try it in the oven with the crackers on top and the cubed butter over that. 350* for 30-45 min. Depends on if you use tenderloins or breasts and froze or thawed. Tenderloins are obviously more tender and moist. We always have used 1/4 cup poppy seeds with ours and call this poppyseed chicken. Sometimes we do a variation adding a package of Italian dressing mix and call it Italian chicken. Either way, it is a hit every time and everyone always wants the recipe. To me it is the difference between making crockpot Mac and cheese and from scratch stovetop. Chicken just does so much better being cooked in an oven than a crockpot.
64. Kayla says:

    Could you use frozen chicken for this recipe
65. Cyd says:

    You can use frozen chicken for this recipe. It may add a little to your cooking time. Just be sure it’s cooked through before serving.
66. Deanna Hoover says:

    I have not tried any if the recipes, but they look really good, and easy to do.
67. Becca says:

    I cooked this for the first time tonight and was a little worried when the butter just pooled at the top, so I shredded the chicken and mixed everything together. It had a touch too much liquid and I used 6 breasts so I will probably use less soup, sour cream, and butter next time especially if using 4 breasts. I served on top of mashed potatoes and it was wonderful! Perfect during cold weather! Will definitely be making again.
68. Lisa says:

    I agree! Go becky! Be positive people! Seriously?! Complaining about the size of the cream of chicken soup can?! Also about the crockpot? Just say “I put it in the oven and it turned out great!” #saynotonegativity
69. Cris Blanton says:

    I will say this is one of my favorites to cook for my family because everyone LOVES it, and thats rare in our house. I add the crackers 30 minutes before the end, and we are southerners so I add even more butter than the recipe asks for lol.
70. Emma logroño says:

    Dear six sister, I did this dish last night and it was wonderful. The only different thing was that i put salt, pepper garlic and onion powder to the chicken breast before adding the rest. And for the ritz since my oven is broke i toasted the ritz and the butter in the stove. Is a keeper. My best regards from dominican republic, please readers do not mine my english writing…jajajana
71. Lisa D says:

    Hi everyone! I loved the concept of the Ritz cracker chicken and really wanted to make it but by the time I stumbled upon the recipe, there was no time to crock pot it! (lol, I’m all about the crock pot when I can!) I simply took the chicken breasts and sliced them for thinner pieces and breaded them in egg mixture, cheddar cheese and Ritz crumbles. I baked in the oven. I sided them with an gratin and green beans and drizzled that special sauce and it was to die for! We have it on rotation now in our family! I even taught my daughters so for my birthday or Mother’s Day they know that is the meal I am expecting. Thanks for the recipe! I even have my picture on Pinterest! I am always trying Six Sisters’ recipes on Pinterest because I know that even though you might have to tweak it a little to your preference or schedule, they always have great ideas and share them with everyone! Thanks again!
72. Cyd says:

    Hi Lisa. I just wanted to take a minute and say thanks for your sweet comment. I will pass it along to my girls. It means so much to us. We love reading everyone’s comments and the little tweaks they make to recipes! But when we get a nice one like this, it makes our whole day! Have a wonderful Easter weekend.
73. Niki says:

    Thank you for the advice about the frozen chicken. We are trying this tonight and I don’t have time to thaw it. Looking forward to this recipe!!
74. Chasity says:

    I really enjoy this recipe! Its probably one of my favorites, it’s great in the oven, or in the slow cooker! I’ve made it time and time again! The only thing I do differently is that I dont add butter to the crackers, and i usually add the crackers in close to the end of the cooking time so they stay crunchy, over all great recipe!

    ⭐⭐⭐⭐⭐ 5 stars, 10/10 would reccomend!
75. sonja j manuel says:

    I made this in the crockpot and it was completely fine. I will be making it again.
76. Dimitria says:

    I made this wonderful dish in the crockpot as directed except for the ritz topping. I put the ritz in a frying pan sprayed with a little canola oil & a tsp of butter. (Use more butter if you want) I stirred the crushed crackers around until they started to turn golden brown & mixed in some parsley at the end of toasting up the crackers. I topped off the cooked chicken with this tasty topping. It turned out fantastic and my entire family went for seconds! I will add this recipe to my repertoire
    Thank you for sharing!
77. Cyd says:

    Hi Dimitria. Thanks for leaving a comment on our Slow Cooker Ritz Chicken. It’s a family favorite chicken recipe! Our kids love it!
78. Pat says:

    Planning to make this over the weekend. Any idea if you can substitute plain Greek yogurt for the sour cream? Thanks!
79. Kris says:

    I agree with you.!! I love trying new recipes. If it’s not quite what I want….
    Tweek it.!!!!
80. Amy says:

    So, my husband is allergic to sour cream, mayo, and cream cheese, what can I use in place of these ?
81. Cyd says:

    Hi Amy. We have really only made the Slow Cooker Ritz Chicken according to our recipe. Maybe you have substituted ingredients in place of these before. You may have to experiment with the ingredients that he is able to eat. Sorry we aren’t more help.
82. Christopher says:

    This is my second time making this recipe my family liked it. And so do seeing how everything is usually frozen at my house i tend to slow cook everything I just add a few hours to the cook time and kick the temp up to high the last couple of hours
83. Kristin says:

    I did the crockpot version and sad to say it looks like an oily curdled mess. It tasted pretty good but my kids could not get past the appearance
84. Lynne says:

    To prevent mushy cracker crumbs, spread a paper towel over the top of the crockpot before putting the lid on. The paper towel will absorb the moisture.
85. Lindsay says:

    Do you cover this when cooking in oven?
86. Jeannie says:

    Just add crackers at end and don’t put top on crockpot. Was great
87. Chris says:

    I use a towel, works better or cheesecloth.
88. Alicia says:

    I’m making this tonight. Just modified slightly (as I do all my recipes) by substituting 1/4 cup of cream cheese for one of the cups of sour cream. Added seasonings to that mixture. Then I spread a paper towel over the top, because from experience cooking other things with bread toppings in a crock pot, a towel works for catching moisture preventing sogginess. Hopefully the fam bam likes it… I will update
89. Alicia says:

    Almond milk or half and half ….
90. Alicia says:

    Allergic to yogurt? Cuz you can use plain yogurt or plain Greek…
91. Linda says:

    Everyone seems to have said the chicken is to be shredded after cooking. Someone even said it shows it shredded in the photos. However, it never says to shred it in the recipe and the chicken breasts look pretty much intact with the cracker crumbs all on top in the pics, not all mixed in together.
    I know it could be done either way, but am wondering what the real intent is from the author? I’d like to make this tomorrow. 😬
92. Cyd says:

    There is no shredding the chicken in our Slow Cooker Ritz Chicken recipe.
93. sandra says:

    great recipe thank you
94. Cindy says:

    While this looks like a great recipe, I think its better when baked in the oven. In the crock pot, I used 4 large chicken breasts, 1 can of soup and 1 cup of sour cream and some garlic and pepper and left the Ritz out and after 3 hours I had tons of sauce! So I dumped a bag of No Yolks noodles in and a can of chicken broth. When it was done, I topped it with the crushed Ritz and butter – it was great! Next time….oven baked!!
95. Linda says:

    This IS a great recipe. Have made it dozens of time for Grown up family when they visit because they ask for it!!! BUT, the only difference is that I cook the chicken in slow cooker all night or day before. Then shred it while it is still hot, and it’s ready for when I want to use it. Then I use all of the ingredients listed and bake for 30-35 min at 350*. For those who don’t want soggy, but either way it is delicious!
96. Julie says:

    I made this and really liked it but I did switch some things up. I sauted the chicken ( I only used 4) in a butter and dry ranch dressing packet till all sides were not raw looking. Then I pressured cooked it for 16 mins. Shredded the chicken to make more of a casserole. I added potatoes and corn and followed the recipe as listed expect I mixed the sour cream/soup mix (but I only used about a cup of sour cream$ with all the parts of the casserole. It did have to cook for more like 50 mins b/c of the potatoes but it was so good.
97. Kristen says:

    Made it tonight for dinner. Loved it. I’d cut down on the sour cream a bit as well as the cook time on high in a Crock pot. (It was done in about 3 1/2 hours. But it’s super easy, and super flavorful. Roasted some broccoli grape tomatoes and mushrooms, served some packaged mashed potatoes (yes, I cheated by not making it from scratch).
98. Cyd says:

    So glad you like the Slow Cooker Ritz Chicken. And we are all about cheating with packaged potatoes!
99. Brenda says:

    I’ve made this once and my one daughter, who is extremely picky, loved it. I’ll be making it again tonight, adding a fresh sleeve of crushed Ritz crackers about five minutes before I serve it over egg noodles. I really appreciate crockpot recipes, I use the crockpot liners which makes it even easier. I watch my two-year-old granddaughter during the day and it’s really nice to have a meal I don’t have to fuss with too much.
100. Emily says:

     What a terrible recipe! I just threw away $20 worth of chicken and now I have no dinner! So disappointing.
101. Bonnie says:

     I wish the picture would print out with the recipe, as I will forget what it’s supposed to look like. Can you do that please?
102. Michelle says:

     Can you omit or substitute the butter for something?
103. george speropulos says:

     Are you supposed to add water or milk to concentrated soup or just the concentrate and sour cream to make the ritz chicken?
     Thanks
     George
104. george speropulos says:

     Do you actually make soup for ritzy chicken or just use concentrate and sour cream?
     Recipe doesn’t specify.
     Thanks!
     George
105. Cyd says:

     Don’t actually make the soup. Just combine the condensed soup with the sour cream.
106. Kaye Rector says:

     Would you put this together the same way to cook in an instant pot??
107. Cyd says:

     It would take some tweaking. We have not tried this recipe in the instant pot yet.
108. Denise says:

     My husband learned to cook at the age of SIXTY so he could help take care of his mother. This was one of the first recipes he tried. Thank you so much for sharing! It was a big hit with his mom and it freezes well so she can have meals for the times he is unable to be with her. As for the unkind comments, people need to find another way to vent their frustrations and remember they came here for your help and suggestions,not to solve all of life’s problems. Again, I thank you. You have helped a wonderful man through an insecure task and made him look like a hero to his mom!
109. Sandra says:

     AMEN!
110. Kellie Wright says:

     I just made this, super easy. I’m excited to taste. I’ll let u know.
111. Denise says:

     Made this in my crockpot. Not so good. Sour cream separated, ritz crackers were mush . Sorry to say it went in the trash.
112. Charlene says:

     Thanks for that suggestion, I would have never thought of it, but it makes complete sense. Thanks again.
113. Helen Gentry says:

     Does this recipe end up salty?
114. Momma Cyd says:

     We don’t think so. It’s one of our most popular chicken recipes on our blog.
115. Caitlin says:

     I recently came across this channel on YouTube, and was interested in trying their recipes. I made this one last night for my partner and I. I cut the sour cream in half and used about 3/4 of the cream of chicken soup can. I made it in the oven and the recipe turned out great! My partner loved it and he’s fairly picky. Cracker crumb topping did not turn out mushy. Made it with mashed potatoes and carrots. Will have to make it again.
116. Judy says:

     Really enjoyed the recipe, very tasty and EASY! Cut in half for me and hubby. Only thing was crackers got soggy. May put on at end of cooking next time, definitely will make again!
117. Lynn Fevold says:

     Can you use other pieces of chicken besides breast??
118. Momma Cyd says:

     Yes, but the cook time may vary slightly depending on what you use.
119. Michelle Page says:

     We had this for dinner last night and I just wanted to let you know that we all loved it. We will make this one again!
120. Momma Cyd says:

     We are so glad you hear that you loved the Ritz Chicken! It’s one of our favorites!
121. Tami Koriath says:

     Made this recipe tonight and it was a hit!! The toddler wanted more chicken and the husband thought it was great. I did add a few additional spices for more flavor that is the only reason why I gave it 4 stars. I served with rice seeing as we had pasta last night but I can see it o we anything.
122. Em says:

     Trying this for the first time. Wish I had read the reviews first. Think I would have waited on adding the crushed crackers. I am using the towel trick. If anything I’ll add more crackers at the end. Looking forward to trying it!
123. Shannon says:

     I should’ve read the reviews first. Made the crockpot version…ended up tossing and made a pizza. The sour cream was all curdled, crackers were mush, chicken had zero flavor. Will not be making it again.
124. Debbie Funkhouser says:

     Looks like my gravy curdled
125. Suzy says:

     Can you use frozen chicken breasts for the slow cooker ritz chicken?
126. Momma Cyd says:

     Yes, frozen chicken breast will work too.
127. Pamela Goodson says:

     I have looked at probably hundreds of Crock-Pot
     recipes, but have never seen this one until last week!
     It’s in the cooker now! Can’t wait!
128. Kim says:

     The sour cream does not do well in the slow cooker, it curdles and smells terrible. The while this is a huge mess and tastes not very good at all.
129. Michelle says:

     Mine never turns out as pretty as yours, but this is a family favorite that everyone loves! We have made it at least 5 times!
130. McKenzie Ellefsen says:

     Can you cook in the crockpot using frozen chicken?
131. Momma Cyd says:

     Yes, you can use frozen chicken.
132. Sherry says:

     My daughter was talking today about the old casserole with rice on the bottom, 2 cans condensed soup then chicken on top, sprinkle on onion soup mix then bake.
     THIS RECIEPE sounds to me like it would be fun to mix the 2 up… keep the rice, add about 1/2 cup water, then add the rest like you did above. It would have way less sodium and still be easy AND include the rice (and a veggie if you’re inclined!
133. Connie Dueck says:

     I have made this dish many times and it’s one of my family’s favourite!!! Thanks for sharing the recipe!!! 😊
134. Momma Cyd says:

     Hi Connie! We are so glad you like this recipe! It’s one of our favorites.
135. Lori says:

     My whole family loved this! Yes, the crackers were a bit mushy and there was a lot of souo/sauce, but it was tasty to us. I had a side salad with it and it went great! I am going to make it again tomorrow, but since we don’t have sour cream in hand in going to either try another soup or ranch dressing. Any recommendations?
136. Momma Cyd says:

     Here is a link with the best sour cream substitutes for baking. https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/g35282914/sour-cream-substitute/
137. Cheryl Lamb says:

     For my personal taste, I found this a little heavy on the sour cream side – next time I will cut back to 1 c sour cream. It was pretty delicious otherwise.
138. Kathy says:

     If you like a little crunch, save some of the crushed crackers and sprinkle on at the last minute or at serving time. If you use 6 of a regular package of boneless skinless chicken breasts, it makes a HUGE amount. Look for thinner ones or tenders…The ratio is off, if using the “fresh” ones. Just my experience 🙂
139. Patti says:

     I do this recipe in the oven. The difference is precooked chicken, an 8 oz sour cream, 1 can cream of chicken and 1 can cream of mushroom or celery if allergic. Mix all together, crumble Ritz crackers on top 1.5 sleeves. Melt a stick of butter or mire to liking and sprinkle on top. That is what keeps the ritz from getting mushy. If you mix the Ritz with the butter it makes it mushy. 325° 30 minutes
140. MrsK says:

     I was hesitant about putting the cracker topping on and then read the comments. I cooked it in the crockpot and then moved it to the over when I added the cracker topping. Too much for a “dump and go” recipe. This recipe is best in the oven. I would also use less sour cream…a little too tangy.
141. Cristi M., says:

     I would put a little less sour cream next time (just personal preference) but it was really good and so easy!
142. Jane says:

     I was wondering about the quantity of sour cream (it says 2 cups which would be a 16 oz. container). However I watched your video and you added about 1/2 of that container which would only be 1 cup. Just want to know if it’s 1 cup or 2 cups please. Thank you!
143. Steph @ Six Sisters says:

     It’s 2 cups – sometimes when we’re doing cooking demos, we use what we have on hand (and it looks like we had just a little less than two cups that time, haha!).
144. Melinda says:

     What is the degrees that you put this on in the oven and how long do you bake it for?
145. Bobbi @ Six Sisters says:

     Hi Melinda – you can find the instructions for baking this in the oven here: https://www.sixsistersstuff.com/recipe/ritz-cracker-chicken-casserole-recipe/
     I hope this helps!
146. I Boyd says:

     We are a family of five adults. I made this chicken last night. I followed the directions exactly as written. The flavor was delicious! We will be having this again. Thank you very much!
147. Laura says:

     I’m making this tomorrow. People just need to use their head, when it comes to the cracker topping. If you’ve ever cooked in a crockpot, you know there’s extra moisture. No reason to be rude to Six Sister’s Stuff. They have great recipes and put a lot of heart into it. Just be kind. It’s not hard. I’m looking forward to dinner tomorrow.
148. Jami Jensen says:

     This was simply delicious! I baked it in the oven because I couldn’t wait for the crockpot. It was soft and juicy on the inside & light and crisp on the outside. Thanks for this super easy recipe🙌
149. Michelle Wells says:

     I have been making ritz chicken in the oven for years. I’m excited to try it out in the slow cooker, one thing I love to add to the sauce is a can of mild diced green chile, it just adds a little bit of flavor but not spicy at all, I do add some yellow hot chilis to my hubbys to spice it up for him.
150. Sherry says:

     For those who stated the Ritz Crackers were mushy due to moisture from the crock pot, you may want to try putting paper towels across the top of the crock pot before putting the lid on and cooking. It will absorb the moisture.
151. J Psa says:

     Make in oven….ritz total mush🥲 Broil minute or so
152. Char says:

     Hi! Before I make this, I just wanted to check real quick: what size are the chicken breasts you usually use? Six seem like a lot.
153. Bobbi @ Six Sisters says:

     We usually use chicken breasts that are about 6oz each. You can add more or less as you prefer
154. Maggie says:

     Can you substitute Greek yogurt for the Can you substitute the sour cream with Greek yogurt?? Also how long would you cook in oven? Thanks!
155. Bobbi @ Six Sisters says:

     Yes, you can substitute Greek yogurt for sour cream in this recipe, but opt for full-fat, plain Greek yogurt for the best results and add it at the end to prevent separation from heat.
156. Caryn says:

     This is amazing!!! I make it in the instapot. High pressure @ 27 minutes. Works like a charm. I cannot use the slow cooker bags for the instapot setting …. ONLY the slow cooker works with the bags on my instapot. I found that out the hard way!