Slow Cooker Garlic Parmesan Chicken Tenders and Carrots Step-by-step instructions

Before you start

Before starting, pat the chicken tenders dry with paper towels and trim any excess fat. Measure the garlic powder and parmesan cheese into small bowls so they are ready to sprinkle.

Have the can of condensed cream of chicken soup open and a spoon or spatula ready. If using a slow cooker liner, place it in the insert now. No need to preheat the slow cooker; the ingredients will come to temperature together as it cooks.

Instructions

Assemble the Slow Cooker

1. 1Layer the chicken and carrots
   Place the chicken tenders in the slow cooker in a single layer, side by side. Tuck the baby carrots around and between the tenders so they are nestled in the gaps.
   Look for The chicken should cover the bottom, with carrots filling the spaces.
   Tip Arrange the tenders evenly so they cook at the same rate.
2. 2Sprinkle with garlic and parmesan
   Sprinkle the garlic powder evenly over the chicken and carrots. Then sprinkle the grated parmesan cheese over the top, covering as much surface as possible.
   Look for A light, even coating of garlic and cheese over the chicken and carrots.
   Tip Use a small spoon or your fingers to distribute the seasonings evenly.
3. 3Add the creamy soup
   Spoon the condensed cream of chicken soup over the seasoned chicken and carrots. Use a spatula to spread it gently, covering the top as best you can.
   Look for The soup forms a creamy layer over the chicken and carrots.
   Tip No need to stir; the slow cooker will blend the flavors as it cooks.

At the end of the assembly phase, the slow cooker insert holds a neat layer of chicken tenders, with bright orange baby carrots tucked into the gaps.

The surface is dusted with garlic powder and a snowy layer of grated parmesan, and the condensed cream of chicken soup is spooned over the top in creamy dollops. Everything looks tidy and colorful, and the ingredients are ready to cook.

Slow Cook to Tender

4. 4Cook on low
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
   Look for The sauce will be bubbly and the chicken will be opaque.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid; each peek adds cooking time.

After 4 hours on low, the slow cooker is filled with a gently bubbling, creamy sauce that has turned a pale golden color. The chicken tenders are opaque and look firm yet tender, and the carrots have softened and deepened in color. The aroma of garlic and parmesan is unmistakable. The sauce may look slightly thin, but it will coat the back of a spoon.

Serve the Dish

5. 5Serve the chicken and carrots
   Once the chicken is cooked through, carefully transfer the chicken tenders and carrots to a serving plate using a slotted spoon. Spoon some of the creamy sauce from the slow cooker over the top.
   Look for The chicken is fork-tender and the carrots are soft.
   Tip The sauce will be thin; spoon it generously over each serving.

When you lift the chicken and carrots out of the slow cooker, they are glossy with sauce. The chicken is fork-tender, and the carrots are soft but still hold their shape. The sauce is creamy and speckled with melted parmesan. Plated on a white dish, the golden chicken and orange carrots look appetizing, with steam rising gently. The dish is ready to serve.

Common mistakes

A common mistake is lifting the lid to check on the food, which releases heat and extends cooking time. Another is overcooking the chicken, which can make it dry and stringy; stick to the recommended time and rely on the thermometer.

Adding too much salt is easy because the soup and parmesan are already salty, so taste the sauce before adding any extra. Finally, skipping the single-layer arrangement can lead to uneven cooking, so take a minute to lay the tenders out properly.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) measured with an instant-read thermometer inserted into the thickest part of a tender. The meat should be opaque white throughout, with no pink remaining, and it should shred easily with a fork.

The carrots should be fork-tender, meaning a fork slides in with little resistance. The sauce will be bubbly and slightly thickened, and the parmesan will have melted into the liquid.

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