Crockpot Parmesan Spinach Artichoke Chicken Tenders Step-by-step instructions

Before you start

Before you start, make sure the cream cheese is softened to room temperature so it melts evenly. If you're serving the dish with egg noodles, cook them just before the chicken is done so they stay warm and tender.

Have your slow cooker ready and all the ingredients measured out — this recipe comes together in minutes, but having everything prepped makes it even easier. No need to preheat the slow cooker; just layer the ingredients as directed.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the chicken breast tenders in a single layer in the bottom of a 6-quart slow cooker. Scatter the fresh baby spinach and quartered artichoke hearts over the chicken. Spoon the condensed cream of chicken soup over the top, spreading it gently to cover some of the ingredients.
   Look for The chicken is covered with spinach, artichokes, and soup.
   Tip No need to stir; the layers will meld as they cook.
2. 2Add the Cheeses
   Place the softened cream cheese in a few dollops over the top of the mixture. Sprinkle the freshly grated Parmesan evenly over everything. Do not stir; just leave the ingredients layered.
   Look for Cream cheese and Parmesan cover the top.
   Tip Soften the cream cheese ahead of time so it melts more evenly.

At the end of this phase, you'll have a slow cooker insert filled with a neat layer of raw chicken tenders, topped with spinach, artichoke hearts, and a spoonful of soup.

The cream cheese and Parmesan sit on top, looking like a patchwork of white and green. It's a simple, colorful sight — nothing is stirred, and the ingredients are just waiting to meld together in the heat.

Slow Cook to Tender

3. 3Slow Cook
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is fork-tender and the sauce is bubbly. Do not open the lid during cooking to keep the heat steady.
   Look for The sauce is bubbling around the edges and the chicken is tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check for doneness at the earliest time to avoid overcooking the chicken.
4. 4Stir and Check Temperature
   After the cooking time, stir the mixture gently to combine the sauce. Insert an instant-read thermometer into the thickest part of a chicken tender; it should read at least 165°F (74°C). The chicken should shred easily with a fork.
   Look for The sauce is smooth and the chicken is fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce looks thin, let it sit uncovered for 10 minutes to thicken.

After 4 to 5 hours on LOW, the slow cooker will be bubbling gently around the edges, and the aroma of garlic, herbs, and cheese will fill the kitchen.

The chicken should be fork-tender and the sauce a smooth, creamy ivory color with flecks of green from the spinach and artichokes. The cream cheese will have melted completely into the sauce, and the Parmesan will have melded in, adding a savory depth.

Serve and Enjoy

5. 5Cook the Noodles (Optional)
   While the chicken cooks, prepare the buttered egg noodles according to the package directions. Drain and toss with butter if desired. Keep warm until serving.
   Look for Noodles are tender and lightly buttered.
   Tip Cook noodles just before serving to keep them from getting mushy.
6. 6Serve Over Noodles
   Spoon the creamy chicken mixture over the warm buttered egg noodles. Serve hot, with extra Parmesan on the side if desired.
   Look for The sauce coats the noodles and the chicken is tender.
   Tip For a lower-carb option, serve over rice or with crusty bread.

When you stir the sauce, it should be thick enough to coat a spoon. The chicken will be falling-apart tender, and the spinach will be wilted but still bright. Serve the creamy mixture over a bed of warm buttered egg noodles, letting the sauce soak into every nook. The final dish is a beautiful, comforting plate of golden chicken and greens in a luxurious sauce.

Common mistakes

One common mistake is opening the slow cooker lid frequently to check on the food — this releases heat and extends cooking time.

Another is using frozen chicken directly in the slow cooker, which can lead to uneven cooking; always thaw chicken in the refrigerator first. Overcooking the chicken can make it dry and stringy, so check for doneness at the earliest recommended time.

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. It should be fork-tender and easily shred or pull apart. The sauce should be bubbly and thickened slightly. If the sauce seems too thin, remove the lid and let it cook on HIGH for 10 to 15 minutes to reduce. The spinach will be wilted and the artichokes tender.

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