Ingredients:

  • 1.5 lbs cooked chicken, shredded or cubed
  • 10.5 oz condensed cream of chicken soup
  • 1 cup full-fat sour cream
  • 0.5 cup mayonnaise
  • 1 tbsp hot sauce
  • 1 cup green onions, sliced
  • 0.5 cup slivered almonds
  • 8 slices thick-cut bacon, cooked and crumbled
  • 2 cups sharp cheddar cheese, freshly grated
  • 2 sleeves buttery round crackers, crushed
  • 0.5 cup unsalted butter, melted
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika

Instructions:

  1. Prep the base. Grease the inside of your slow cooker with a little butter or non stick spray. Note: This prevents the cheese from welding itself to the sides.
  2. Whisk the liquids. In a large bowl, combine the cream of chicken soup, sour cream, mayonnaise, and hot sauce until completely smooth and velvety.
  3. Season the sauce. Stir in the garlic powder and smoked paprika.
  4. Fold in the chicken. Add your 1.5 lbs of cooked chicken and the sliced green onions, folding gently to coat everything.
  5. Initial Cook. Transfer the mixture to the slow cooker. Cover and cook on LOW for 3.5 hours.
  6. Prepare the topping. While the chicken cooks, crush your two sleeves of crackers in a bag. Mix them with the melted butter, slivered almonds, crumbled bacon, and sharp cheddar.
  7. Apply the crunch. Open the lid at the 3.5 hour mark and spread the cracker mixture evenly over the top.
  8. The Final Crisp. Cover and cook for the remaining 30 minutes until the cheese is bubbling and the almonds are fragrant.
  9. Rest. Turn off the heat and let it sit uncovered for 5 minutes. Note: This allows the sauce to thicken slightly before serving.
  10. Garnish. Sprinkle with a few extra green onions and serve.