Recipe Professional

Category: Chicken

Cheesy Chicken Broccoli Curry Casserole
Cheesy Chicken Broccoli Curry Casserole is a great dinner idea to make with with leftover chicken or turkey! And this favorite chicken broccoli casserole with cheese and curry flavors is low in carbs and gluten-free.

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This Chicken Broccoli Curry Casserole that’s been a hit with about every one who’s tried it is a reminder that we’re heading into casserole season! I’m a huge fan of Casserole Recipes of all kinds, partly because the way they make leftovers to enjoy for another dinner later. And there’s a fun story about how this casserole recipe morphed into the version you see here.

Years ago I came across a long-forgotten recipe back in the archives that was similar to this one. I remembered how much I liked it, but that version had canned soup which I’m not using much these days. So I set out on a quest to make an updated version without using soup. It took several tries (involving both Jake and Kara) to come up with a new recipe that we considered a wow.

But when Kara and I made the Chicken Broccoli Curry Casserole you see in these photos, we absolutely loved it! We did make this into a recipe that’s more cheesy, and the updated version is also lower in carbs, and makes more servings than the old one. If you like the flavors here, I hope you’ll try this for a creamy cheesy dinner featuring chicken, broccoli, and curry flavors!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Can you make Chicken Broccoli Curry Casserole with leftover chicken?

This recipe calls for chicken breasts that you cook in water or stock with seasonings, but if you have leftover rotisserie chicken or leftover turkey you can use 4-5 cups of leftover chicken or turkey.

Do you have to use both sweet and hot curry powder?

I love making this with a blend of sweet and hot curry powder. Use any combination of sweet and hot curry powder you prefer, or only one type if that’s what you have. Any curry powder you like the flavor of will be good in this recipe, but I do love Penzey’s sweet and hot curry powders.

How to adapt this recipe to your own taste:

We used a moderate amount of curry powder when we updated the recipe hoping that Kara’s kids would eat it, but if you’re a big curry fan, you can use more. And if the indulgent amount of cheese we used seems like too much for you, this will definitely be good with less cheese.

How low in carbs is this Cheesy Chicken Broccoli Curry Casserole?

This tasty casserole that includes both chicken and a vegetable has only 11 net carbs per serving and 37 grams of protein!

How to Make Cheesy Chicken Broccoli Curry Casserole:

(Scroll down for complete printable recipe including nutritional information.)
1. Poach chicken breasts in water or broth with some poultry seasoning and thyme, then shred the chicken apart. (You can also use 4-5 cups leftover rotisserie chicken or leftover turkey.)
2. Cut broccoli into bite-sized pieces and cook in the microwave until it’s barely tender-crisp. (Drain it after cooking if it seems wet.)
3. Whisk together mayo, sour cream, lemon juice, sweet curry powder, and hot curry powder.
4. Then mix in the grated cheese and Parmesan.
5. Preheat oven to 375F and spray a 9″ X 13″ casserole dish with non-stick spray.
6. Put shredded chicken and barely cooked broccoli into the casserole dish, stir to combine, and season to taste with salt and fresh-ground black pepper.
7. Use a rubber scraper to spread the cheesy curry topping over the chicken and broccoli and top with more grated cheese.
8. Bake the Chicken Broccoli Curry Casserole at 375F for 35-40 minutes, or until it’s nicely browned and bubbling hot.
9. Serve hot and enjoy!
Make it a Low-Carb Meal:

You could eat this casserole as a one-dish meal like I did, but if you want something more just serve with one of these side dishes:

Want more ideas for using leftover chicken or turkey?

Check out Low-Carb Leftover Turkey Recipes for more ideas using cooked turkey (or chicken!)

Weekend Food Prep:

Chicken Broccoli Curry Casserole has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

4 boneless, skinless chicken breasts, cut into lengthwise strips

1 tsp. poultry season

1 tsp dried thyme

water or chicken stock to cover the chicken while cooking. (see notes)

6 cups bite-sized broccoli pieces

1 cup mayo

1 cup sour cream

1 T lemon juice (see notes)

2 tsp. sweet curry powder

1 tsp. hot curry powder (Use any combination of curry powders you prefer.)

3 cups grated Three Cheese Blend (Use less cheese if you prefer of course.)

1/4 cup finely grated Parmesan cheese

salt and fresh-ground black pepper to taste

Instructions

Preheat the oven to 375F/190C. Spray a 9″ x 13″ glass or crockery casserole dish with non-stick spray.

Trim chicken breasts and cut each breast into 3 or 4 lengthwise strips. Put chicken strips into a saucepan, add water or chicken stock to cover by an inch or so, add the poultry seasoning and dried thyme, and bring the chicken to a low boil.

As soon as the water starts to boil, turn heat as low as it will go and cook the chicken for 12-15 minutes, or until it’s firm.

Drain chicken into a colander placed in the sink. When it’s cool enough to handle, use two forks to shred the chicken strips apart into bite-sized pieces. (If you have leftover rotisserie chicken you can use 4-5 cups of shredded rotisserie chicken instead of cooking your own chicken.)

While the chicken cooks, cut up enough broccoli to make 6 cups of bite-sized broccoli pieces. Put the broccoli into a large glass bowl or large 8-cup glass measuring cup, cover with cling-wrap, and microwave on high about 1 to 1 1/2 minutes. (You want the broccoli still quite crisp; it will cook in the oven.)

Drain the broccoli into a colander if it seems very wet. (You can steam the broccoli if you prefer, but be sure it is drained well before you add it to the casserole.)

Whisk together the mayo, sour cream, lemon juice, sweet curry powder, and hot curry powder in a small mixing bowl or 4 cup glass measuring cup. (If you’re a curry fan, you might want to taste at this point and see if you want a little more curry powder.)

Then mix in 1 1/2 cups of the grated cheese blend and the Parmesan cheese.

Put the shredded chicken and barely-cooked broccoli into the casserole dish and gently stir so ingredients are evenly distributed. Use a rubber scraper to spread the cheesy creamy topping over the chicken/broccoli mixture. Top with the other 1 1/2 cups grated cheese.

Bake uncovered for 35-40 minutes, or until the casserole is bubbling hot and the cheese is nicely browned on top.

Serve Chicken Broccoli Curry Casserole hot and enjoy!

Notes

You can also use 4-5 cups shredded rotisserie chicken to make this recipe. I used my fresh-frozen lemon juice for this recipe.

This recipe first appeared on Kalyn’s Kitchen as a Chicken Broccoli Curry Casserole made with canned soup.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 585Total Fat 43gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 25gCholesterol 133mgSodium 600mgCarbohydrates 13gFiber 4gSugar 4gProtein 37g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cheesy Chicken Broccoli Curry Casserole is definitely a great dinner for low-carb or Keto diets. If you’re following a low-glycemic diet or the original South Beach Diet guidelines about fat, you may want to reduce the amount of cheese and use lower-fat mayo and sour cream to make this more suitable.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite recipe was posted (without a single photo) in 2005! It was updated and modified into a version without canned soup. The new cheesy casserole with chicken, broccoli, and curry flavors was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 20, 2026
Crack Chicken and Rice Soup (Creamy, Cozy, Easy)
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Stop what you are doing right now, and make this Crack Chicken and Rice soup! With tender chicken, rice, creamy cheese, crispy bacon, and bold ranch flavor, this easy one-pot recipe is addictively delicious!
What Makes This Soup So Addictive

Creamy, cheesy, and irresistible: This soup brings all the flavors of your favorite crack chicken dip and casserole into a warm, cozy bowl.

One-pot, low effort: Everything comes together in a single pot, making it perfect for busy nights.

Crazy Delicious! If you love crack chicken pasta, this soup has those same savory, ranch-seasoned flavors everyone goes crazy for.
Crack Chicken & Rice Soup Ingredients

Cream Cheese: Use softened and cubed cream cheese so it melts evenly into the soup.

Rice Alternative: You can use Orzo or cauliflower rice for a low-carb option. Note that the cooking time will be reduced to 8-12 minutes.

Bacon: I love using pre-cooked bacon because it’s so quick and convenient.

Chicken: Leftover rotisserie chicken is great for this recipe. Any pre-cooked chicken will work.
How to Make Crack Chicken and Rice Soup

If you love my classic crack chicken soup, you’re going to adore this version with hearty rice added in. It’s just as creamy, cheesy, and flavorful, but a little more filling thanks to the tender rice.
1. Sauté Veggies: Heat a large pot over medium-high heat and then melt the butter. Add diced yellow onion, celery, and carrots to the pot. Cook the vegetables until they are softened, about 5 minutes. Add minced garlic and cook for 1 minute.
2. Stir: Add chicken broth, dry ranch seasoning mix, and black pepper to the pot and stir to combine.
3. Simmer: Bring to a boil, then stir in uncooked long-grain white rice. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.
4. Add: Add cooked shredded chicken, softened cream cheese, shredded cheddar cheese, and cooked bacon to the pot. Cook and stir until the cheeses are melted and everything is combined. Serve crack chicken and rice soup warm.
Slow Cooker & Instant Pot Instructions

Slow Cooker

Sauté the veggies in the butter for 3-4 minutes.

Add them to the slow cooker with the other ingredients, except for the cream cheese, shredded cheddar, and bacon.

Cook on low for 3-4 hours. Add the cream cheese, shredded cheese, and cooked bacon during the last 30 minutes of cooking.

Instant Pot

Cook the veggies in the butter on sauté mode for 3-4 minutes.

Add the remaining ingredients except for the cream cheese, shredded cheddar, and bacon.

Pressure cook on high for 8 minutes. Quick release, then stir in cream cheese, shredded cheddar, and cooked bacon.
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March 20, 2026
Paprika Chicken Recipe
My Paprika Chicken Recipe is an easy skillet meal that’s inspired by a famous Hungarian dish, and this is loaded with flavor! And I updated the recipe to make this tasty chicken dish with paprika and sour cream easier and even lower in carbs.

PIN the Paprika Chicken Recipe to try it later!

This favorite Paprika Chicken Recipe is an easy skillet meal that I’ve loved for years! And food blogs are a work in progress, and I love updating a favorite recipe with better photos so current readers will want to try it. Sometimes I like to improve the recipe as well. So for this updated recipe for Paprika Chicken I made a few changes. (You can see the very old original version here if you’d like.)

I updated the recipe for Paprika Chicken to make it easier to make to make and also slightly lower in carbs. This recipe is inspired by Chicken Paprikash, a traditional Hungarian dish that includes a roux made of flour and chicken fat or butter. My version doesn’t have flour, and if you like chicken, onions, red peppers, paprika, and sour cream, I bet you’ll enjoy the lower-carb version of Paprika Chicken!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Is this chicken with paprika an authentic Hungarian Recipe?

I’m not claiming this is an authentic Hungarian recipe! So if this isn’t the way your Hungarian grandmother used to make it, go ahead and make her version if you still have that recipe!

Can you use red peppers from a jar for Paprika Chicken?

For years I did make this Paprika Chicken recipe with roasted red pepper from a jar. But when I decided to update the recipe I tried it with fresh bell peppers, chopped in large pieces and cooked with the onions. Both versions were delicious, so make it the way you prefer.

Please use Hungarian Paprika for this chicken recipe!

I want to emphasize the importance of using real Hungarian paprika for this recipe! You can find it sold in nearly every U.S. grocery store, usually in a tin rather than a glass jar. I’m a fan of Szeged Sweet Paprika (affiliate link) and Szeged Hot Paprika (affiliate link). But any Hungarian paprika will be better than the American version from the grocery store. And real Hungarian Paprika is so flavorful that I bet you’ll want to use it regularly once you try it!

How low in carbs is this Paprika Chicken Recipe?

This delicious chicken skillet meal with Hungarian flavors only has 7 net carbs and 22 grams of protein per serving!

How to Make the Paprika Chicken Recipe:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Simmer chicken broth (or homemade chicken stock) in a small pan until it’s reduced to 3/4 cup.
2. Drain tomatoes into a colander in the sink.
3. Cut onion and two red bell peppers into pieces.
4. Trim chicken breasts, and cut chicken into cubes about 1 square.
5. When ingredients are ready, toss chicken cubes with 1 tsp. sweet paprika, salt, and fresh-ground black pepper.
6. Heat olive oil and cook chicken over medium-high heat until it’s well browned, about 5 minutes. Remove chicken to a plate.
7. Add more oil and brown onions. Then add the rest of the sweet paprika, hot paprika, and ground caraway seed (if using) and cook about 1 minute more.
8. Add red peppers and cook until they’re starting to get soft when you pierce with a fork, then add drained tomatoes and cook about 2 minutes more.
9. Add the reduced stock and cook 2-3 minutes.
10. Then add browned chicken pieces and any juice that’s on the plate, turn heat to LOW, and simmer about 2-3 minutes more or until the chicken is hot.
11. Turn off the heat and let the dish sit for a couple of minutes (to be sure it’s NOT TOO HOT or the sour cream will curdle).
12. When it’s cooled a little, remove a few tablespoons of liquid from the pan and and gently stir into sour cream.
13. Then stir that mixture into the chicken and vegetables. (Blogger fail, I forgot to take a photo of that step so I had to use the old picture, which is why it’s a different pan.)
14. Season with a little more salt and fresh-ground pepper if desired and serve immediately.
15. Paprika Chicken is traditionally served over rice or noodles, but I really enjoyed it served plain as a stew.
Make it a Low-Carb Meal:

I’d love this Paprika Chicken with one of these low-carb side dishes:

More Recipes using Hungarian Paprika:
Ingredients

one 14.5 oz. can chicken broth (see notes)

one 14.5 oz. can diced tomatoes, drained

1 small onion

2 red bell peppers

3 large boneless, skinless chicken breasts

4 tsp. sweet paprika (see notes)

1 tsp. hot paprika, sometimes called sharp paprika (see notes)

1/2 tsp. ground Caraway seed (optional)

salt and fresh-ground black pepper (to taste)

1 T + 2 tsp. olive oil

1 cup sour cream

Instructions

Put the chicken stock or broth into a small pan and simmer over medium heat until it’s reduced to 3/4 cup.

Drain the canned tomatoes into a colander placed into the sink (you can catch the juice and freeze for another use if you’d like.)

Cut onions and red bell pepper into fairly large pieces, about an inch square.

Trim the chicken breasts until all the visible fat is gone. (I save the scraps to make homemade chicken stock). Cut chicken into large cubes (about 1 inches square).

Season the chicken cubes with 1 tsp. Szeged Sweet Paprika plus salt and fresh-ground black pepper to taste.

Heat 1 T. olive oil in a large non-stick frying pan and cook chicken over medium-high heat until the pieces are nicely browned on all sides and barely cooked through, about 5 minutes.

Remove chicken to a plate.

Add the other 2 tsp. of olive oil and the onions and cook unions about 4 minutes. Add the rest of the sweet paprika, the Szeged Hot Paprika, and the ground caraway seed (if using) and cook about 1 minute more.

Add peppers and cook until they are starting to soften when pierced with a fork, then add the tomatoes and cook about 2 minutes more.

Add the reduced chicken stock and cook 2-3 minutes, or until the stock is bubbling hot.

Then add the browned chicken cubes and any juice that’s accumulated on the plate), turn heat to LOW, and simmer just until the chicken is heated through, about 2-3 minutes.

Turn off the heat and let the mixture sit for a minute or two. (This is VERY IMPORTANT so it’s not so hot that the sour cream will curdle.)

Remove a few tablespoons of the hot liquid, add to the sour cream, and stir to combine.

Then add the sour cream mixture to the skillet and stir gently to combine. (The mixture should have completely stopped simmering before you add the sour cream.)

Serve hot. I love this dish just served in a bowl like a stew, but you eat it over rice or cauliflower rice if you prefer.

I wouldn’t recommend freezing for the Paprika Chicken Recipe, but it will keep for a few days in the fridge and can be reheated in the microwave or in a pan on the stove (with low heat, don’t let it boil or the sour cream will curdle.)

Notes

Chicken broth should be simmered to reduce to 3/4 cup; you can also start with 1 1/2 cups homemade chicken stock instead of canned broth if you have some.

If possible I’d use a combination of Szeged Sweet Paprika (affiliate link) and Szeged Hot Paprika (affiliate link) for this recipe, but any Hungarian Paprika will be fine.

This recipe adapted from Paprika Chicken at Epicurious.com, with quite a few changes by Kalyn. That recipe doesn’t seem to be on their website any more.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 228Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 75mgSodium 538mgCarbohydrates 10gFiber 3gSugar 6gProtein 22g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s served as a stew without noodles, this recipe for Paprika Chicken is a great dish for Low-Carb and Keto diets and for all phases of the original South Beach Diet.

Find More Recipes Like This One:
Use Chicken Recipes to find more recipes like this one! Use the Diet Type Index photo index pages to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this recipe:
The Paprika Chicken Recipe was updated in 2022 with better photos and an improved easier version of the recipe It was last updated with more information in 2026.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 17, 2026
Chicken Lentil Soup
This chicken lentil soup is hearty, wholesome, and bursting with flavor! It’s packed with protein and fiber, lightly spiced, and finished with a tangy cilantro yogurt sauce. A drizzle of chili oil for a chef’s kiss completes this healthy soup.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Similar Recipes

Chicken lentil soup is a thick, stew-like dish that’s equal parts hearty and healthy. It features tender chunks of chicken, soft red lentils, and a medley of aromatic veggies in a lightly spiced broth.

A dollop of cilantro yogurt sauce adds a tangy twist, while optional chili oil delivers a satisfying kick. At around 415 calories per serving, this soup is rich in protein (37 grams) and fiber (15 grams), keeping you full and energized.

Ideal for meal prep and totally freezer-friendly, it’s a comforting yet healthy soup recipe you’ll turn to again and again.

👩‍🍳 You might also like my high-protein butternut squash soup, coconut red lentil soup, chicken taco soup, lemon chicken orzo soup, this lemony, herby chickpea soup, this hearty chicken and potato soup, or this garlicky sweet potato soup. Make sure to check out these winter soup recipes or these other fall dinner ideas as well.

What You’ll Need

Here is what you’ll need for this chicken and lentil soup recipe. Find the full measurements in the recipe card below.
- Veggies: Onion, celery, and carrot form the aromatic base. Use leeks or bell peppers if preferred.
- Dry red lentils: The heart of the soup, adding fiber and plant-based protein. Yellow lentils work in a pinch.
- Spices: Smoked paprika, cumin, and curry powder add warmth. Swap in garam masala or chili powder for a twist.
- Stock & tomatoes: A base of chicken stock and canned tomatoes creates a rich, flavorful broth.
- Chicken tenders: Easy to cook and shred, chicken breast can also be used. Use chicken thighs for extra juiciness. Plus, salt and pepper to keep it basic but flavorful.
- For the cilantro yogurt sauce: Greek yogurt (sub with sour cream or coconut yogurt for a dairy-free version), fresh cilantro (aka coriander), and garlic.
- Toppings: Chili oil for spice and depth and fried shallots (optional) for crunch and extra umami. Toasted seeds or nuts work too.
How To Make Chicken Lentil Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken and lentil soup.
- Sauté onion, carrot, and celery in olive oil with salt until softened.
- Add garlic and spices, cooking briefly for fragrant warmth.
- Stir in lentils, tomatoes, and stock. Simmer for about 10 minutes until lentils are tender.
- Meanwhile, sear the seasoned chicken tenderloins in a separate pan until cooked through. Rest and chop. Then stir the chicken into the soup.
- Blend yogurt, cilantro, garlic, and a pinch of salt for the sauce.
- Serve the soup topped with cilantro yogurt, chili oil, and fried shallots.
Instant Pot Method
1. Use the sauté function for veggies and spices.
2. Add lentils, tomatoes, stock, and chicken directly to the pot. Cook on manual/high pressure for 8 minutes. Quick release.
3. Shred the chicken, stir back in, and serve as above.
Slow Cooker Method
1. Place all soup ingredients except yogurt sauce and toppings in the slow cooker.
2. Cook on low for 6–8 hours or high for 3–4 hours.
3. Shred the chicken before serving.
Watch The Video

Recipe Tips/Variations
- Adjust thickness by adding an extra cup of stock for a thinner soup.
- Spice it up with cayenne or your favorite hot sauce.
- Try swapping the cilantro yogurt for tahini sauce or herbed labneh. If you don’t like cilantro, swap it for parsley, basil, or dill.
Serving Suggestions

Serve this soup with crusty bread for dipping or alongside a crisp green salad. Want extra flair? A sprinkle of feta or toasted seeds on top adds texture and flavor.
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A cozy, nutrient-packed chicken lentil soup that eats like a meal! High-protein, lightly spiced, and freezer-friendly with a tangy cilantro yogurt twist. Perfection!

For the cilantro yogurt sauce

Sauté onion, celery, and carrot with olive oil and salt for 5–6 minutes.

Add garlic and spices; stir until fragrant.

Mix in lentils, tomatoes, and stock (or chicken stock cubes and water). Cover with a lid and bring to a boil, cook for 10 minutes over medium-low heat until lentils are tender. They will double in size and disintegrate slightly into the soup, giving it a chunky mixture.

While the soup is cooking, prepare the chicken. Heat a medium pan over medium-high heat. Add the olive oil and once hot, add the chicken tenders — season with salt and pepper in one size. Cook for 3-4 minutes on each side, until golden brown and completely white when cut through. Rest in a pan until the soup is done.

Prepare the cilantro yogurt sauce. Combine yogurt, chopped cilantro, garlic, and salt in a jug or a tall container. Use a hand-held blender or stick to puree the mixture into thick, green sauce. You can also use a food processor or a small blender. If none of these are available, chop cilantro very finely, and make sure the garlic is minced or grated, and combine everything by hand.

Chop the cooked chicken into small pieces and add to the cooked soup. Add any leftover cooking chicken juices to the soup as well. Stir through and let it sit for a minute.

Serve the soup in bowls, about 2 full ladles per serving, topping with some cilantro yogurt and a drizzle of chili oil, to taste. A few fried shallots are lovely on top.

Liquid amount: Add 1 more cup of stock for a thinner soup.
Storage tips: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently to maintain texture.
Make ahead: Prepare and store the soup base separately from the toppings. Make the yogurt sauce up to 3 days in advance; store it refrigerated.
Can I make this vegetarian? Absolutely! Swap chicken for chickpeas or extra veggies like zucchini and mushrooms.
What type of lentils should I use? Red lentils are ideal as they cook quickly and create a creamy texture. Yellow lentils are the next option followed by split peas.
Can I use canned lentils? Yes. Add the canned lentils toward the end of the cooking time, just after the soup has simmered and the flavors have melded. Simmer for 5–7 minutes to warm them through and let them soak up some of the soup’s flavor. This swap saves time but might make the soup slightly less thick since canned lentils won’t break down as much as dry ones. If you prefer a thicker consistency, mash a small portion of the lentils before stirring them in. Use about 2–3 cups of canned lentils (drained and rinsed) to replace the dry lentils in the recipe.
Can I freeze this soup? Yes! Freeze in individual portions for quick, easy meals later. Add toppings after reheating.

Calories: 415kcal | Carbohydrates: 40g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 818mg | Potassium: 1068mg | Fiber: 15g | Sugar: 8g | Vitamin A: 2050IU | Vitamin C: 10mg | Calcium: 109mg | Iron: 5mg

Keywords: chicken soup, healthy soup, lentil soup, chicken and lentil soup, high protein recipes, high fibre recipes
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March 17, 2026
Copycat Neiman Marcus Chicken Salad Recipe
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If you’ve had the Neiman Marcus chicken salad, you know why it’s famous. My copycat version gets the combo of chicken, grapes, almonds, and a smooth dressing perfectly! It’s my go-to for showers, lunches, and everything in between.
What Makes This Taste Like the Original

Tastes Like The Real Thing! The secret ingredient to make it just like the real thing is whipping cream!

Make-Ahead Friendly! You can prep it in advance! Check my notes in the recipe card. Make ahead for lunches, showers, and brunches!

It Works A Dozen Ways! Scoop it onto croissants, crackers, or lettuce cups, or eat it straight from the bowl!
Neiman Marcus Chicken Salad Ingredients

Almonds: I like the slivered almonds, but you can use sliced or chopped if you prefer. Toasting the almonds also adds great flavor!

Grapes: Substitute or add diced apples or pineapple.

Nuts: You can use your favorite nuts! Pecans and walnuts are great alternatives to almonds.

Add-Ins: Stir in sliced green onions or onion powder for added flavor. Or add a tasty texture with dried fruit, such as craisins.
Neiman Marcus Chicken Salad Recipe

In the 1950s, Neiman Marcus department stores made chicken salad famous, thanks to Helen Corbitt’s simple, elegant style, so, this is my take on that classic. I like serving it for brunch with fruit salad and cinnamon pull-apart bread!
1. Combine: In a large bowl, combine cooked chicken breast, celery, red grapes, slivered almonds, and fresh parsley.
2. Stir: Add good quality mayonnaise, then stir to combine.
3. Whip Cream: In a separate bowl, add heavy whipping cream, then mix using an electric hand mixer until soft peaks form.
4. Combine and Season: Gently fold the whipped cream into the chicken mixture until it is fully incorporated. Season Neiman Marcus chicken salad with kosher salt and black pepper to taste.
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March 17, 2026
Instant Pot Buffalo Chicken Soup
This delicious Instant Pot Buffalo Chicken Soup is topped with crumbled blue cheese, and this soup will warm up your tastebuds! And I’m guessing anyone who likes spicy Buffalo Chicken is also going to enjoy the this tasty soup!

PIN Instant Pot Buffalo Chicken Soup to try it later!

Instant Pot Buffalo Chicken Soup is one of my favorite soup recipes, and this is warm and comforting if it’s cold where you are! This is a soup for people who love the strong flavors of Frank’s Red Hot Sauce and crumbled blue cheese!

If you like hot spicy Buffalo Wings dipped into blue cheese, or any other variation of those Buffalo Chicken flavors, you’re probably going to love this creamy Buffalo Chicken Soup. It did take me a couple of tries testing variations with Jake and Kara to come up with a version of this soup we thought was a total winner. But we loved the final version!

And then after I uploaded the photos, I wished we had ground up the thyme when we added it to the soup. But I decided the flecks of thyme add character to the soup (and the thyme does add wonderful flavor!) So for all the fellow Buffalo Chicken fans, hope you enjoy this soup!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

How spicy is this Buffalo Chicken Soup?

I would say this soup is moderately spicy. But here is my advice: You can always add more Frank’s Red Hot Sauce to the finished soup, but you can’t take it out. The amount we ended up with for the recipe made a tasty soup that we thought was just spicy enough, but feel free to use less Frank’s Red Hot Sauce if you’re not sure how much heat you’ll want.

What if you’re not a fan of blue cheese?

If you enjoy Buffalo Chicken flavors but aren’t so big on blue cheese, just top the soup with Parmesan or any grated or crumbled white cheese that you prefer.

What size Instant Pot did I use for this recipe?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes!

How low in carbs is the Buffalo Chicken Soup?

This slightly spicy tasty soup has only 4 net carbs per serving, with 33 grams of protein!

How to Make Instant Pot Buffalo Chicken Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Heat olive oil in the Instant Pot on the Saute/Medium setting, add onions and celery and cook until they’re starting to soften.
2. Add thyme (preferably ground thyme) and Garlic Powder and cook a minute or two longer. (If you have ground thyme, use a slightly smaller amount.)
3. While veggies cook, trim the chicken and cut into lengthwise strips.
4. Add chicken, Frank’s Red Hot Sauce (affiliate link), and chicken broth to Instant Pot.
5. Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.
6. After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the remaining pressure.
7. While the soup cooks, cut cream cheese into chunks and crumble the blue cheese.
8. Use a slotted spoon (affiliate link) to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)
9. After you remove the chicken from the Instant Pot, add the two types of cheese to the hot soup and let it melt while you’re shredding the chicken.
10. When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup.
11. Serve the Buffalo Chicken Soup soup hot with plenty of crumbled blue cheese and Frank’s Red Hot Sauce to add at the table!
Make it a Low-Carb Meal:

This creamy spicy chicken soup would be delicious with any of these low-carb breads or muffins:

Want more Buffalo Chicken flavor in your life?

I have a great round-up of Frank’s Red Hot Sauce Recipes that will appeal to people who love the flavor of that spicy Buffalo Sauce that has zero carbs!

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

1 medium onion chopped small

2 cups chopped celery, chopped small

1 T olive oil

1 tsp. dried thyme

1 tsp. garlic powder (see notes)

4 boneless, skinless chicken breasts, trimmed and cut into lengthwise strips

1/4 cup Frank’s Red Hot Sauce (Use more or less to taste, but remember you can always add more at the table.)

4 cups chicken broth or homemade chicken stock

4 oz. cream cheese, cut into small cubes

1/2 cup crumbled blue cheese, plus more for serving

Instructions

Chop the onion and celery. Heat the oil in the Instant Pot, using the Saute setting with medium heat.

Add the chopped onion and celery and cook until they’re starting to soften, about 5 minutes.

Add the thyme and garlic powder and cook a minute or two longer.

While the veggies cook, trim the chicken and cut into lengthwise strips.

Add the chicken strips, Frank’s Red Hot Sauce (affiliate link), and chicken stock to the Instant Pot.

Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.

After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the rest of the pressure.

While the soup cooks, crumble the blue cheese and cut the cream cheese into small cubes.

Use a slotted spoon (affiliate link) to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)

After the pressure has released and you’ve removed the chicken to a cutting board, add the two cheeses to the Instant Pot and let them melt while you shred the chicken apart.

When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup. (You can heat it for a minute or two using the Saute setting if needed, but it will probably still be pretty hot.)

Serve the Buffalo Chicken Soup hot, with extra crumbled blue cheese and Frank’s Red Hot Sauce to add at the table if desired.

Notes

If you have Ground Thyme (affiliate link) you can use a slightly smaller amount of that to replace the dried thyme and avoid seeing specks of thyme in the finished soup.

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes.

This recipe created by Kalyn, with help testing a few different versions from Jake and Kara!

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 335Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 100mgSodium 774mgCarbohydrates 5gFiber 1gSugar 5gProtein 33g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Buffalo Chicken Soup is a good choice for any low-carb or Keto diet. It’s too high in fat to be officially approved for the original South Beach Diet, but if you used reduced fat cream cheese and go easy on the blue cheese it wouldn’t be bad for a treat.

Find More Recipes Like This One:
Use Instant Pot Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for a creamy soup with Buffalo Chicken flavors was first posted in 2018. It was last updated with more information in 2026.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 14, 2026
15 Soup Recipes With Chicken

These delicious soup recipes with chicken will make weeknight dinners easier and cozier! From creamy wild rice to zesty tortilla soups, these chicken soup recipes are packed with comforting flavors and wholesome goodness.

When it comes to soup, I can’t go past a good chicken soup. It’s nutritious, comforting and satiating. It’s also one of those dishes that is super versatile and you can get really creative with flavors and textures.

I gathered a few of my favorite soup recipes with chicken ranging from the classic noodle to aromatic Thai curry version and a healthy, grain-free and dairy-free tortilla soup. Chicken soups are my go-to for meal prep, too, and these recipes store and reheat like a dream.

Must-Try Soup Recipes With Chicken

These recipes are not just about comfort; they’re also packed with nutrients and wholesome ingredients, so you can feel good about every spoonful. I hope these inspire your next cozy dinner!

This garlic chicken soup is like a warm hug in a bowl. Loaded with tender chicken, a hearty broth, and plenty of garlic, it’s soothing and rich with flavor. Whether you’re fighting off a cold or just need a little comfort, this one has you covered.

Hearty, nourishing, and packed with protein, chicken lentil soup combines tender chicken and earthy lentils in a spiced broth. Perfect for meal prep, this one’s a weeknight lifesaver.

Creamy, dreamy, and filled with chunks of potato, this chicken potato soup is pure comfort. It’s like your favorite winter sweater but edible—and way tastier.

Bright and zesty, this turmeric chicken soup boasts anti-inflammatory benefits, thanks to turmeric, ginger, and a veggie-packed broth. It’s healthy comfort food at its best. Recipe from Nyssa’s Kitchen.

This creamy crockpot chicken wild rice soup is the lazy-day meal you didn’t know you needed. Toss everything in and let the slow cooker do the work—wild rice adds texture, and the chicken’s melt-in-your-mouth tender. Recipe from Pinch Of Yum.

Zesty and bold, this chicken enchilada soup combines classic enchilada flavors with a cozy, slurpable twist. And it’s ready in no time, thanks to the Instant Pot! Recipe from Instant Pot Eats.

Chicken noodle soup gets a gluten-free makeover in this hearty recipe. With tender chicken, wholesome veggies, and noodles you can feel good about, this bowl is for everyone. Recipe from Cotter Crunch.

Tangy and lightly spiced, this Instant Pot chicken tortilla soup is a flavor-packed fiesta in a bowl. Don’t skip the tortilla strips—they’re the crunchy crown on this easy dish. Recipe from Feasting At Home.

This paleo chicken tortilla soup is grain-free and loaded with smoky spices, juicy chicken, and fresh lime juice. A great spin on a classic!

Light, refreshing, and zippy, lemon chicken orzo soup is like sunshine in a bowl. Orzo pasta and a squeeze of lemon make this a bright, feel-good meal. Recipe from Well Plated.

Asian-inspired chicken noodle soup hits all the right notes—ginger, garlic, sesame, and a rich, umami-packed broth. This one’s as healing as it is tasty. Recipe from I Heart Umami.

This crockpot green chicken chile enchilada soup is creamy, cheesy, and packed with green chile goodness. A set-it-and-forget-it recipe that delivers big flavor! Recipe from Chelsea’s Messy Apron.

Fast and fabulous, this Thai chicken curry soup comes together in 20 minutes! With coconut milk, curry paste, and tender chicken, it’s a weeknight hero. Recipe from Salt & Lavender.

Classic chicken soup gets the royal treatment with bold spices, a rich broth, and plenty of tender veggies. This recipe lives up to its name—boldly. Recipe from Ambitious Kitchen.

This classic chicken soup is the one you’ll want on repeat during chilly nights. Hearty, nourishing, and just what you need when comfort is key. Recipe from The Cookie Rookie.

Save These Chicken Soup Recipes To Pinterest

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March 14, 2026
One Pan General Tso’s Chicken (30 Minute Dinner)
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

You love my baked General Tso’s chicken, so obviously, I had to make a faster one. This one pan General Tso’s chicken is sticky, saucy, and on the table in about 30 minutes.
Why This Recipe Belongs In Your Rotation

It’s actually one pan! Searing the chicken first, then adding the sauce in the same pan, means better flavor and fewer dishes!

30 Minutes! You read that right! You get restaurant-quality chicken in just 30 minutes!

Perfect Sauce! Sweet, savory, and a little tangy, with just enough heat. And it perfectly clings to the chicken.
One Pan General Tso’s Chicken Ingredients

Cornstarch: Shake off any excess before browning the chicken.

Oil: Cooking the chicken in batches helps to ensure even cooking. Add more oil as needed throughout the cooking process.

Red Pepper Flakes: Add more or less to customize your spice level!

Rice Vinegar: Rice wine vinegar also works well in this recipe.

Cornstarch: Adding cornstarch to the sauce helps thicken it and coat the chicken.
How to Make General Tso’s Chicken

This one-pan General Tso’s chicken dish will be a lifesaver! No oven needed! You can serve it over rice or noodles, or keep it easy with fried rice or broccoli on the side!
1. Coat the Chicken in an Egg: Cut the chicken breast into bite-sized pieces and place in a large bowl. Crack an egg on top of the chicken and massage it in with your hand to coat the chicken.
2. Coat with Cornstarch: Transfer the chicken to a ziplock bag, then add the cornstarch, seal the bag, and toss to coat each chicken piece well. Add cornstarch if needed.
3. Cook: In a large skillet or wok over medium heat, add the vegetable oil. Working in batches, add the coated chicken and cook for 7-8 minutes until browned and no longer pink. Remove the chicken from the pan and set it aside.
4. General Tso’s Sauce: In a medium bowl, whisk together the hoisin sauce, soy sauce, brown sugar, minced garlic, rice vinegar, sesame oil, ground ginger, and crushed red pepper.
5. Simmer the Sauce: Returning to the skillet or wok, add the sauce and bring it to a simmer while stirring. Let it simmer for 2-3 minutes to help slightly thicken the sauce. Stir occasionally.
6. Combine the Chicken and Sauce: Add the chicken and toss to coat, then cook for 2-3 minutes and enjoy over rice! Garnish one pan of General Tso’s chicken with sliced green onions and additional red pepper flakes, if desired.
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Dinner

Firecracker Chicken

1 hour 30 minutes
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March 14, 2026
Air Fryer BBQ Chicken Wings
These air fryer BBQ chicken wings are tender and juicy inside, crispy on the outside, and slathered in the most finger-licking homemade BBQ sauce that clings to every bite. No oven. No deep frying. Just YUM.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Chicken Recipes

Every time I make these air fryer BBQ chicken wings, someone asks me for the recipe. They taste indulgent and naughty, but because they’re not deep-fried, you could practically call them healthy.

The wings get crispy on the outside, stay tender and juicy inside, and then get tossed in a smoky, tangy, slightly sweet BBQ sauce that’s made from scratch (or store-bought if you’re in a rush). It’s ideal for hot summer days when you don’t want to turn on the oven. Oh, and if you want to flex a little, toss them on the grill after saucing for that fire-charred finish.

Each serving has solid protein and way less fat than fried wings. Trust me, they’re a crowd-pleaser!

👩‍🍳 You might also like: salt and pepper chicken wings, hot honey chicken wings, dry rub chicken wings, honey soy chicken wings, my healthy Paleo chicken wings, or Portuguese-style spicy sticky chicken wings. Check out this air fryer kielbasa as well.

What You’ll Need

Here is what you’ll need for these air fryer BBQ chicken wings. Find the full measurements in the recipe card below.
- Chicken wings – wingettes and drumettes, the perfect combo of meaty and crispy.
- Olive oil – helps the seasoning stick and gives that golden crisp. You can use oil spray here.
- Spice rub – Smoked paprika adds that subtle BBQ smokiness, while garlic and onion powders give you that classic flavor base for savory oomph. Plus, salt and pepper – never skip, flavor starts here.
For the Homemade BBQ Sauce:
- Ketchup for the sweet-tangy tomato base (tomato sauce in Australia is a-okay!)
- Molasses adds rich, smoky sweetness and dark color. Treacle works too. You will find these in the baking sections of the supermarket. No molasses or treacle? Use extra brown sugar.
- Brown sugar – optional, for a sweeter finish. I add a tablespoon or so. Use only molasses if you want a less sweet, old-school flavor.
- Vinegar (white wine or apple cider) – gives that signature tang.
- Worcestershire sauce – for depth and umami (basically magic).
- Garlic and onion powders, smoked paprika, cayenne – spice it your way.
- Salt and pepper – again, don’t skip.
- Speed hack: You can use store-bought BBQ sauce if you’re in a rush.
How To Make Air Fryer BBQ Chicken Wings

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken wings in the air fryer.
- Pat the wings dry (this is THE trick to getting that crisp skin).
- Toss with oil, spices, salt, and pepper.
- Air fry at 390°F (200°C) for 20–25 mins, shaking halfway.
- Meanwhile, simmer all the sauce ingredients in a small saucepan or pan until slightly thickened (about 5–8 mins).
- Toss the cooked wings in the BBQ sauce.
- Air fry again for 2–3 minutes to caramelize the glaze.
Watch The Video

Recipe Tips
- Dry your wings well — moisture = sogginess.
- Don’t sauce the wings before air frying the first time or you’ll end up with burnt sugar.
- If you’re BBQ-ing: toss the wings in sauce after air frying, then finish on the grill.
- Use both molasses and brown sugar if you like a thicker, richer sauce. Or skip the sugar entirely for a more savory profile.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for 5–7 minutes at 350°F (175°C). You can freeze them, but fresh is best for crispiness.
- Make-ahead tips: The BBQ sauce can be made up to a week ahead — store in the fridge. Wings can be seasoned and refrigerated (uncooked) for up to a day in advance.
Serving Suggestions

These wings are the life of the party all on their own, but they’re also great with:

💬 If you’ve tried these air fryer BBQ chicken wings or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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These air fryer BBQ chicken wings are tender and juicy inside, crispy on the outside, and slathered in the most finger-licking homemade BBQ sauce that clings to every bite. No oven. No deep frying. Just YUM. Find step-by-step photos and more recipe tips above.

Prep the wings: Pat them dry with paper towels (don’t skip this — it’s key for crispiness).

Season: Toss wings with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.

First fry: Air fry at 390°F (200°C) for 20–25 minutes, shaking halfway through. Check at 15 minutes — air fryers vary.

Make the sauce: Combine all sauce ingredients in a saucepan over medium heat. Simmer 5–8 minutes, stirring occasionally, until thickened and glossy. Taste and tweak.

Toss & finish: Toss crispy wings in the sauce. Return to air fryer for 2–3 minutes to caramelize the glaze.

Molasses adds rich, smoky sweetness, depth and dark color. Treacle works too. You will find both in the baking sections of the supermarket. No molasses or treacle? Use extra brown sugar.

Brown sugar – optional, for a sweeter finish. I add a tablespoon or so. Use only molasses if you want a less sweet, old-school flavor.

Dry your wings well — moisture = sogginess.

Don’t sauce the wings before air frying the first time, or you’ll end up with burnt sugar.

If you’re BBQing: toss the wings in sauce after air frying, then finish on the grill.

Use both molasses and brown sugar if you like a thicker, richer sauce. Or skip the sugar entirely for a more savory profile.

Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for 5–7 minutes at 350°F (175°C). You can freeze them, but fresh is best for crispiness.

Make-ahead tips: The BBQ sauce can be made up to a week ahead — store in the fridge. Wings can be seasoned and refrigerated (uncooked) for up to a day in advance.

Can I use frozen wings? Yes, but thaw them fully and pat them dry before seasoning.

Why do I need to air fry them twice? The first fry gets them crispy. The second caramelizes the sauce without burning it.

Calories: 273kcal | Carbohydrates: 18g | Protein: 16g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 1081mg | Potassium: 378mg | Fiber: 1g | Sugar: 14g | Vitamin A: 695IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg

Keywords: Chicken Wings, BBQ chicken wings, air fryer BBQ chicken wings, air fried chicken wings
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February 20, 2026
Crockpot Poppy Seed Chicken (Easy Slow Cooker Dinner)
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

If you love my classic poppy seed chicken casserole, this crockpot poppy seed chicken is the easiest way to make it. Same creamy, buttery flavor. Same cozy comfort.
Why My Crockpot Version Is Better

The topping is actually crunchy! Most crockpot versions dump crackers on top and call it done. I toast mine so they stay crunchy!

Classic Casserole Favor! Creamy sauce, tender chicken, poppy seeds, and that buttery topping. This tastes like the baked version you already love, just made in the slow cooker.

It’s still hands-off where it counts! The chicken cooks low and slow while you’re busy. The quick skillet topping only takes minutes.
Crockpot Poppy Seed Chicken Ingredients

Ritz Crackers: Buttery crackers like Ritz add a tasty butter flavor and texture as they get toasted!
Crockpot Poppy Seed Chicken Recipe

This fan favorite, dump-and-go version of the classic poppy seed chicken is going to become your new go-to weeknight dinner! Make some soft homemade rolls and a fresh salad while the chicken cooks.
1. Add the Chicken: Spray the bottom of a slow cooker with nonstick cooking spray and place chicken breasts in the bottom.
2. Combine: In a medium bowl, stir together the sour cream, cream of chicken soup, and shredded parmesan cheese.
3. Pour Over the Chicken: Pour the sour cream mixture over the chicken in the crockpot.
4. Cook: Place the lid on the crockpot, then cook on LOW for 5-6 hours, or HIGH for 3-4 hours. When it’s done, remove the lid and shred chicken with two forks. Stir in 2 teaspoons of poppy seeds.
5. Toast the Crackers: In a large skillet, add the butter and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.
6. Topping: Sprinkle the cracker mixture over the top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!
Perfect for Doubling!

This recipe is perfect for meal prep or feeding a crowd! Just double all of the ingredients to make a big batch.
Instructions:

Add & Mix: Add the sour cream, cream of chicken soup, and parmesan cheese to a gallon-sized, freezer-safe, sealable storage bag and mix well.

Coat Chicken & Freeze: Add the chicken to the bag with the sauce and mix to coat the chicken in the sauce. Press out as much air as possible, seal the bag, and freeze it flat for better storage.

Reheat:

Thaw Slightly: Pull the bag out of the freezer one hour before cooking to let it thaw slightly on the counter before cooking.

Cook: Place the contents of the bag into the crockpot. Cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is cooked through and shreds easily.

Shred & Stir: Remove the chicken from the crockpot and shred it. Return the shredded chicken to the crockpot and mix to coat it in the sauce. Season to taste with salt and pepper, if needed. Stir in the poppy seeds.

Cook Topping: In a large skillet, add ½ cup butter and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.

Top & Serve: Sprinkle the cracker mixture on top of the chicken mixture. Serve over rice or potatoes!
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Dinner

Crockpot Olive Garden Chicken with Pasta

6 hours 20 minutes
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February 20, 2026