Crockpot Parmesan Spinach Artichoke Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For the best flavor, use freshly grated Parmesan and full-fat cream cheese. The sauce will be creamier and more flavorful.

If you prefer a thicker sauce, let the slow cooker cook uncovered for the last 15 minutes to reduce the liquid. You can also add a slurry of cornstarch and water if needed.

To make this recipe even easier, you can assemble everything the night before and store the slow cooker insert in the refrigerator.

In the morning, just place it in the slow cooker base and turn it on. This is a great meal-prep option for busy weeks.

Variations

• Add Bacon: For a smoky twist, cook 4 slices of bacon until crisp, crumble, and sprinkle over the finished dish just before serving.
• Make It Spicy: Add 1/2 teaspoon red pepper flakes or a dash of hot sauce to the sauce mixture for a gentle kick.
• Swap the Protein: Use boneless, skinless chicken thighs instead of tenders for a richer flavor; adjust cooking time to 5-6 hours on LOW.
• Add Mushrooms: Slice 8 oz mushrooms and layer them with the spinach for an earthy, savory addition.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat, stirring occasionally, or in the microwave in 30-second bursts.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of chicken broth or milk when reheating to loosen it.

You can assemble the uncooked ingredients in the slow cooker insert up to 24 hours ahead and refrigerate.

When ready to cook, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this creamy chicken over buttered egg noodles, as shown, or pair it with rice, mashed potatoes, or crusty bread to soak up every drop of sauce. A simple green salad with a bright vinaigrette would balance the richness nicely.

For a lower-carb option, serve the chicken and sauce over steamed cauliflower rice or alongside roasted vegetables.

The dish is also delicious stuffed into a baked potato or spooned over toasted baguette slices for a hearty appetizer.

Frequently asked questions

Recipe card

Crockpot Parmesan Spinach Artichoke Chicken Tenders

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenders
• 5 oz fresh baby spinach
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 can (10.5 oz) condensed cream of chicken soup
• 8 oz cream cheese, softened
• 1 cup freshly grated Parmesan cheese
• 12 oz buttered egg noodles, cooked

Instructions

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

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

25 g

Fat

26 g

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