Slow Cooker Neiman Marcus Chicken

Creamy slow cooker Neiman Marcus chicken with tender chicken, bacon, cheddar, and a buttery Ritz topping. Easy comfort food for any night.

My husband loves Neiman Marcus dip so much that back when we were still dating, he would surely order it at every restaurant that had it on the menu. I decided to adapt it into a dish that would work as a hearty main course instead of just an appetizer, and this slow cooker version was born.

My son Leo, after learning that this was his dad's favorite, immediately claimed that it's his favorite too. But that's probably because he's a sucker for anything chicken (if you didn't know that already, LOL). He loves how the chicken gets all tender and shredded, swimming in that creamy sauce with crispy bacon bits throughout.

This dish has become a love letter to my husband, and it always reminds me of our early dating days when we would look forward to weekends when both of us were free to eat out and spend time together. We'd scan menus specifically looking for that Neiman Marcus dip, and he'd get so excited when he found it. 

The slow cooker method makes it so much easier than the original appetizer version, and the buttery Ritz cracker topping with almonds gives it that same restaurant-quality feel we remember. Lin loves picking off the crispy bits from the top, while Leo goes straight for the chicken buried underneath all that creamy goodness.

What started as trying to recreate a favorite restaurant dish has become one of our most requested family dinners. Now instead of waiting for special occasions to enjoy those flavors, we get to have them regularly around our own dinner table with our family of four, making new memories while reminiscing the ones that started it all.

Ingredients

The key ingredients to make this slow cooker Neiman Marcus chicken so rich are the cream of chicken soup, sour cream, and heavy whipping cream. When they all come together, they create this velvety base that doesn't need any complicated roux-making, which is perfect since I can just dump everything in the slow cooker. 

Bacon and green onions are used twice in this dish, some go in during cooking and some get saved for the top. I always cook the bacon until it's really crispy and then save half to sprinkle on right before serving.

The final topping with Ritz crackers, melted butter, and slivered almonds is what makes this chicken dish look so put together. 

See the recipe card for exact quantities.

Step-by-step Instructions

This slow cooker chicken dish is rich, creamy, and topped with a buttery cracker crust that'll have you coming back for seconds.

Prep the Chicken and Soup Base

Place 3 to 4 boneless, skinless chicken breasts directly into the bottom of your slow cooker insert. In a small mixing bowl, combine 1 can of cream of chicken soup, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1½ teaspoons hot sauce (or less if you prefer a milder flavor). Whisk until the mixture is smooth and fully combined. Pour this soup mixture evenly over the chicken, making sure it’s fully coated.

Add Flavor Layers

Sprinkle ½ of the sliced green onions and half of the crumbled bacon over the soup-covered chicken. These ingredients will cook along with the chicken and infuse the dish with flavor as it simmers.

Cook Until Tender

Cover the slow cooker with the lid and cook on LOW for 6 hours or HIGH for 4 hours, depending on your schedule. The chicken is done once it reaches an internal temperature of 165°F and shreds easily with a fork.

Shred and Stir in Creamy Ingredients

For the cooked chicken, use two forks to shred it directly in the slow cooker, or chop it if you prefer chunkier bites. Stir in 1 cup sour cream, 1 cup heavy cream, and 2 cups shredded cheddar cheese until the mixture becomes creamy and the cheese starts to melt.

Make the Buttery Topping

In a separate bowl, mix 1 sleeve of crushed Ritz crackers with ½ cup melted butter until evenly coated. This will form the crunchy, buttery topping for the dish.

Assemble the Final Topping

Spread the cracker mixture in an even layer over the chicken and cream mixture in the slow cooker. Sprinkle the remaining bacon and green onions across the top, followed by ½ cup slivered or sliced almonds.

Finish Cooking and Serve

Cover the slow cooker again and cook on LOW for another 20 to 30 minutes, just until the cheese is melted through and the topping is heated. Serve hot directly from the slow cooker, spooning up a bit of everything in each portion.

Make It Even Better

There are so many ways to adapt this dish depending on what you’re craving. For a buffalo-style version, add extra hot sauce and swap the cheddar for crumbled blue cheese. If you love ranch, replace the hot sauce with a tablespoon of ranch seasoning for a more herb-forward flavor. Want more vegetables in the mix? Stir in cooked broccoli or peas before adding the cracker topping. To give it a Tex-Mex feel, use shredded pepper jack and mix in canned black beans and corn. And if you’re keeping it low-carb, skip the Ritz topping entirely and serve the creamy chicken over cauliflower rice.

Storage

Let the dish cool to room temperature before storing. Transfer any leftovers into an airtight container and refrigerate for up to 4 days. When reheating, scoop portions into a microwave-safe dish and heat in 30-second bursts, stirring in between to keep the sauce from separating. For the best texture, reheat in the oven at 350°F (175°C) for about 15 to 20 minutes until warmed through. Keep the cracker topping loosely covered with foil to prevent it from burning while still helping it stay a little crisp. Freezing is not recommended, as the sour cream and heavy cream can separate after thawing.

Recipe