Creamy Crockpot Parmesan Broccoli Chicken Tenders Step-by-step instructions

Before you start

Before starting, take the cream cheese out of the refrigerator to soften for about 30 minutes. Rinse the chicken tenderloins and pat them dry with paper towels. Cut the broccoli into small, uniform florets.

Measure out the grated Parmesan. Have the slow cooker ready on the counter. If you plan to serve with egg noodles, bring a large pot of water to a boil just before the chicken is done.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the chicken breast tenderloins in an even layer in the bottom of the slow cooker. Scatter the fresh broccoli florets around and over the chicken. Spoon the condensed cream of chicken soup over the top, spreading it slightly to cover some of the chicken and broccoli.
   Look for The chicken and broccoli should be evenly distributed in the slow cooker.
   Tip No need to stir—the soup will melt and combine as it cooks.
2. 2Add the Cheeses
   Place the softened cream cheese in the center of the slow cooker, then sprinkle the freshly grated Parmigiano-Reggiano over the top. Cover the slow cooker with the lid.
   Look for The cream cheese and Parmesan sit on top of the other ingredients.
   Tip Softened cream cheese blends more smoothly into the sauce.

At the end of this phase, the slow cooker contains a neat layer of raw chicken, scattered broccoli, and the soup and cheeses on top. The ingredients are not mixed, but that's fine—they will meld during cooking.

The cream cheese is in a block in the center, and the Parmesan is scattered over everything. The slow cooker is covered and ready to go.

Slow Cook and Stir

3. 3Slow Cook on Low
   Set the slow cooker to low and cook for 4 to 5 hours, until the chicken is fork-tender and cooked through. The sauce will become creamy and bubbly around the edges.
   Look for The chicken reaches 165°F (74°C) and the broccoli is tender but still bright green.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid—each peek adds 20 minutes of cooking time.
4. 4Stir the Sauce
   Once the chicken is cooked, gently stir the mixture to combine the melted cream cheese and soup into a smooth, velvety sauce. Break up any large chunks of cream cheese with the spoon.
   Look for The sauce is thick, creamy, and coats the chicken and broccoli.
   Tip Stir gently to keep the chicken tenderloins intact.

After 4-5 hours on low, the slow cooker is bubbling around the edges. The chicken is cooked through and the broccoli is tender. The cream cheese has melted and the sauce is creamy. Stir gently to combine, and you'll see a rich, velvety sauce with chunks of chicken and green florets. The aroma is savory and cheesy.

Serve Over Noodles

5. 5Cook the Egg Noodles
   While the slow cooker mixture rests, bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until al dente. Drain and toss with butter if desired.
   Look for Noodles are tender and lightly coated with butter.
   Tip Use a large pot to prevent the noodles from sticking together.
6. 6Serve Over Noodles
   Spoon the creamy chicken and broccoli mixture over the hot buttered egg noodles. Serve immediately, with extra Parmesan on the side if desired.
   Look for The creamy sauce coats the noodles and the chicken is fork-tender.
   Tip A warm plate helps keep the dish hot at the table.

The buttered noodles are hot and ready. Spoon the creamy chicken mixture over the noodles, letting the sauce coat each strand. The dish is steaming, with a golden hue from the Parmesan. The chicken is fork-tender, and the broccoli is bright green. Serve immediately for the best texture.

Common mistakes

A common mistake is overcooking the chicken, which makes it dry and stringy. Stick to the recommended cooking time and check the temperature early. Another pitfall is using pre-shredded Parmesan, which often contains anti-caking agents that prevent smooth melting.

Also, avoid lifting the lid during cooking—this releases heat and extends the cooking time. Finally, do not add extra liquid; the soup and cheeses provide enough moisture.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. Use an instant-read thermometer to check. The chicken should be fork-tender and easily pull apart.

The broccoli should be tender but not mushy, and the sauce should be thick and creamy, with no visible liquid separating. If the sauce seems thin, cook uncovered for 15-20 minutes to reduce.

• Poultry: 165°F (74°C) in the thickest part