Creamy Crockpot Parmesan Broccoli Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For the creamiest sauce, use full-fat cream cheese and condensed soup. The fat helps the sauce stay smooth and rich. If you prefer a thinner sauce, stir in a splash of chicken broth or milk after cooking.

To add a bit of brightness, a squeeze of lemon juice or a sprinkle of fresh parsley can lift the flavors, though the recipe is delicious as-is.

This dish is incredibly versatile. Feel free to swap the broccoli for cauliflower or green beans, or add sliced mushrooms along with the chicken.

For a spicy kick, stir in a pinch of red pepper flakes before serving. The recipe also works well with boneless, skinless chicken thighs—just increase the cooking time to 5-6 hours on low.

Variations

• Mushroom Swiss: Add 8 oz sliced mushrooms with the broccoli and substitute Swiss cheese for the Parmesan. The mushrooms add an earthy flavor that pairs well with the creamy sauce.
• Spicy Cajun: Stir 1 tablespoon Cajun seasoning into the soup before adding. Serve over rice and top with sliced green onions for a flavorful kick.
• Bacon Ranch: Add 4 slices of cooked, crumbled bacon and 1 packet of ranch seasoning mix. The smoky bacon and tangy ranch complement the creamy sauce beautifully.
• Vegetable Swap: Replace the broccoli with an equal amount of cauliflower florets or a mix of bell peppers and zucchini. Adjust the cooking time if using softer vegetables.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk or broth to restore the creamy texture.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring frequently, until warmed through. Add a little milk or chicken broth if the sauce is too thick.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth if the sauce has thickened. The flavors continue to develop as it sits, making it even more delicious the next day.

You can prep the ingredients up to a day in advance: cut the broccoli, soften the cream cheese, and grate the Parmesan. Store them separately in the refrigerator.

When ready to cook, simply layer everything in the slow cooker and turn it on. This makes it a great option for busy mornings.

Serving ideas

Serve the creamy chicken and broccoli over buttered egg noodles for a classic comfort food pairing. The noodles soak up the sauce beautifully, making every bite satisfying.

For a lighter option, serve over steamed rice or cauliflower rice, or even on its own in a bowl. A side salad with a simple vinaigrette would balance the richness nicely.

This dish is hearty enough to be a complete meal, but you can also add a side of crusty bread to mop up the extra sauce. For a touch of freshness, garnish with chopped parsley or chives before serving. Leftovers make a great lunch the next day, either reheated or cold in a wrap.

Frequently asked questions

Recipe card

Creamy Crockpot Parmesan Broccoli Chicken Tenders

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 1/2 lb chicken breast tenderloins
• 4 cups fresh broccoli florets
• 1 can (10.5 oz) condensed cream of chicken soup
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmigiano-Reggiano
• 12 oz buttered egg noodles, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Spoon the creamy chicken and broccoli mixture over the hot buttered egg noodles. Serve immediately, with extra Parmesan on the side if desired.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

480

Protein

34 g

Carbohydrates

32 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.