2 lbs boneless, skinless chicken breasts (about 4 medium chicken breasts)

1¼ cups sour cream

½ tsp black pepper

1 (10.5 oz) can cream of mushroom soup

1 (10.5 oz) can cream of chicken soup

4 tbsp butter (melted)

1¼ cups Ritz crackers (crushed)

½ tsp black pepper

¼ tsp onion powder

¼ tsp garlic powder

½ tsp Italian seasoning

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In a slow cooker, combine the cream of chicken soup, cream of mushroom soup, sour cream, and 1 tsp of black pepper. Stir to combine.
Place the chicken breasts in the sauce, ensuring they are fully coated.
In a small bowl, mix the crushed Ritz crackers, remaining ½ tsp black pepper, onion powder, garlic powder, Italian seasoning, and melted butter.
Spread the cracker mixture evenly over the chicken in the slow cooker.
Cover and cook on high for 2½ to 3½ hours, or on low for 6 to 7 hours, until the chicken is fully cooked and tender.
Serve hot over rice for a complete meal.

Feel free to add vegetables like carrots, peas, or green beans for more flavor and nutrition.

For a gluten-free version, use gluten-free crackers.

To make it spicier, add cayenne pepper or chili flakes to the sauce.