Slow Cooker Garlic Parmesan Chicken Tenders and Carrots Tips, FAQ & printable recipe

Tips for success

For the best texture, do not stir the slow cooker during cooking. The chicken and carrots should stay in place so they cook evenly and the sauce can develop without breaking.

If you want a thicker sauce, you can remove the chicken and carrots when done and whisk a slurry of cornstarch and water into the remaining liquid, then simmer on high for a few minutes until thickened.

This recipe is wonderfully adaptable. Serve the chicken and carrots over egg noodles, rice, or mashed potatoes to soak up the extra sauce. You can also add a handful of frozen peas during the last 15 minutes of cooking for a pop of color and sweetness.

For a bit of heat, a pinch of red pepper flakes or a dash of hot sauce stirred into the soup before adding it will give the dish a gentle kick.

Variations

• Add mushrooms: Add 8 oz sliced mushrooms along with the carrots. They will release moisture and add an earthy flavor that complements the creamy sauce.
• Use chicken thighs: Substitute boneless, skinless chicken thighs for the tenders. They stay even more moist and can cook for an extra 30 minutes.
• Make it spicy: Stir 1/2 teaspoon of crushed red pepper flakes into the soup before spooning it over the chicken for a gentle heat.
• Add broccoli: During the last 30 minutes of cooking, add 2 cups of broccoli florets on top of the chicken and carrots. They will steam and soften without turning mushy.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

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

Reheat

Reheat gently in the microwave or on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce. Stir occasionally until warmed through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; when reheating, add a splash of chicken broth or milk to loosen it to the desired consistency. Reheat gently in the microwave or on the stovetop over low heat until warmed through.

This recipe can be assembled the night before. Place the chicken, carrots, garlic powder, parmesan, and soup in the slow cooker insert, cover, and refrigerate overnight. In the morning, place the insert into the slow cooker and cook on low for 4 hours. Add about 15 minutes to the cooking time to account for the chilled ingredients.

Serving ideas

Serve the chicken and carrots directly from the slow cooker with a slotted spoon to drain excess sauce, or transfer to a platter and spoon the sauce over the top.

This dish pairs beautifully with a side of crusty bread to mop up the creamy sauce, or with a simple green salad dressed with lemon vinaigrette to brighten the rich flavors.

For a complete meal, spoon the chicken, carrots, and sauce over steamed rice, buttered egg noodles, or creamy mashed potatoes. The sauce is also delicious over roasted potatoes or polenta.

Garnish with a little extra grated parmesan and a sprinkle of fresh parsley, if desired, though the video shows no garnish. Keep the meal simple and let the creamy garlic parmesan flavor shine.

Frequently asked questions

Recipe card

Slow Cooker Garlic Parmesan Chicken Tenders and Carrots

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb chicken tenders
• 1 lb baby carrots
• 1 tbsp garlic powder
• 1/2 cup grated parmesan cheese
• 1 can (10.5 oz) condensed cream of chicken soup

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

18 g

Fat

21 g

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