14.5 oz can cream of chicken soup 14.5 oz can chicken broth 1½ lb boneless, skinless chicken breasts 1½ cups uncooked long grain white rice 1 cup sour cream 1 tablespoon poppy seeds 1½ cups butter flavored cracker crumbs

Stir together chicken soup and chicken broth in a 5- to 7-quart slow cooker; add chicken. Cover and cook on Low 6 to 8 hours or until chicken is very tender. Cook rice according to package directions. Stir sour cream, poppy seeds, and cooked rice into chicken mixture. Spoon chicken mixture onto serving plates, and top with cracker crumbs.