Crockpot Chicken Tenders in Creamy Garlic Parmesan Sauce
These crockpot recipes with chicken tenders start with a simple pack of tenders and a creamy garlic Parmesan sauce. The slow cooker keeps them juicy and makes a sauce you can spoon over rice or pasta.
6
servings10
minutes4
hoursChicken tenders cooked in a creamy garlic Parmesan sauce. Works with fresh or frozen tenders.
Ingredients
2 lb raw chicken tenders, fresh or frozen
1 can (10.5 oz) cream of chicken soup
1/2 cup low-sodium chicken broth
4 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 oz cream cheese, cubed
1/2 cup grated Parmesan
1/2 cup sour cream
2 tablespoons chopped parsley
Cooked rice, pasta or mashed potatoes, for serving
Directions
- Whisk the soup, broth, garlic, Italian seasoning, garlic powder, onion powder, salt and pepper in a 4 to 6-quart slow cooker.
- Season the tenders with a little extra salt and pepper and add them to the crock.
- Turn the tenders to coat. Frozen tenders can go straight in, but separate them as best you can.
- Scatter the cream cheese cubes over the top.
- Cover and cook on LOW for 3 to 4 hours for fresh tenders or 4 to 5 hours for frozen, or on HIGH for 2 hours fresh and 3 hours frozen.
- Check that the thickest tender reads 165°F.
- Stir the sauce well, breaking up the cream cheese until smooth.
- Stir in the Parmesan and sour cream, then cover for 10 minutes on WARM.
- Taste, and add salt or a squeeze of lemon if the sauce feels heavy.
- Sprinkle with parsley and spoon over rice or pasta.
Notes
- Use plain Greek yogurt in place of the sour cream. Swap the soup for a homemade white sauce if you like. Leftovers keep 3 days and are good in wraps or over a baked potato.
Why this version works
Tenders are lean and thin, so they cook fast and dry out if they sit in a dry pot. A thick, creamy sauce surrounds them and protects them from the heat, so they stay moist as they cook. The slow cooker holds them at a steady low temperature, so there is no sticking and no burning. Dinner is ready by the time the kids are home, and the cleanup is one crock.
The sauce comes together in the same pot while the tenders cook. As the chicken releases juice, it thins and flavors the sauce, and the cream cheese and Parmesan make it thick and smooth. You can start with frozen tenders on a busy morning with no thawing step. It works for a weeknight, and it works for guests when served over a big bowl of pasta.
Ingredient notes
Chicken tenders: Buy raw tenders, not the breaded kind. They are the strips of tenderloin from under the breast. A package is usually 1 1/2 to 2 pounds, which is about right for this sauce.
Cream of chicken soup: It gives the sauce a silky base. A can of cream of mushroom works too. Condensed soup, not ready-to-serve, gives the right thickness.
Cream cheese: Use full-fat, cubed, so it melts evenly and does not leave lumps. Let it sit out for 20 minutes so it softens and blends faster.
Parmesan: Freshly grated melts better than shelf-stable, and tastes saltier and nuttier. A little extra sprinkled on top at the end browns slightly under the lid.
Sour cream: Added at the end, it adds tang and keeps the sauce from tasting heavy. Greek yogurt will work in a pinch, although the sauce is lighter.
Tips for the best result
Add the dairy at the end: The most common mistake is adding sour cream at the start. It splits over hours of heat, so stir it in after cooking. Cold cream goes in as lumps, so use room temperature.
Check the temperature: Tenders look cooked before they are safe, so use a thermometer, especially with frozen ones. A quick-read thermometer takes ten seconds, and removes any doubt.
Do not overcook: Lean tenders turn dry at 5 hours on LOW. Check at the early end of the time range. If the sauce is thin at the end, leave the lid off for 10 minutes.
Swaps and variations
Use boneless thighs instead of tenders for a richer dish, adding an hour. Stir in frozen broccoli in the last 30 minutes for a one-pot meal. A pinch of red pepper flakes gives a little heat, and a squeeze of lemon brightens it. Broccoli florets also take on the creamy sauce very well.
Do not use breaded or pre-cooked tenders. The coating turns soggy and slides off, and the chicken dries out.
What to serve with it
Serve over buttered egg noodles, rice or mashed potatoes. Steamed green beans or a simple salad add freshness. A loaf of warm bread is good for mopping up the sauce. A sprinkle of black pepper on top makes it look finished.
Storing, freezing and reheating
Refrigerate for up to 3 days. Reheat in a skillet over medium-low heat with a splash of milk or broth, stirring, until the sauce loosens. Add more broth than you think you need.
Freeze for up to 2 months in a zip bag, but note the sauce can separate a little. Thaw overnight and whisk it back together while warming. Whisk well so the sauce does not look broken.
Crockpot Chicken Tenders in Creamy Garlic Parmesan Sauce at a glance
- Prep time: 10 minutes
- Cooking time: 4 hours
- Servings: 6 servings
- Ingredients: 14, led by raw chicken tenders, (10.5 oz) cream of chicken soup, low-sodium chicken broth, garlic
Tips for Crockpot Chicken Tenders in Creamy Garlic Parmesan Sauce
Use plain Greek yogurt in place of the sour cream. Swap the soup for a homemade white sauce if you like. Leftovers keep 3 days and are good in wraps or over a baked potato.
Crockpot Chicken Tenders in Creamy Garlic Parmesan Sauce FAQ
How long does Crockpot Chicken Tenders in Creamy Garlic Parmesan Sauce take?
Crockpot Chicken Tenders in Creamy Garlic Parmesan Sauce takes 4 hours of cooking after 10 minutes of prep.
How many people does Crockpot Chicken Tenders in Creamy Garlic Parmesan Sauce serve?
This recipe makes 6 servings.
What do I need to make Crockpot Chicken Tenders in Creamy Garlic Parmesan Sauce?
14 ingredients, led by raw chicken tenders, (10.5 oz) cream of chicken soup, low-sodium chicken broth, garlic. Amounts are in the recipe card above.
