Golden Cheddar Broccoli Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the chicken tenderloins into uniform pieces if they are very thick. This ensures even cooking. If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 30 minutes of cooking.

Let it bubble until thickened. For extra flavor, add a pinch of garlic powder or onion powder, though the video doesn't include them.

To make this a complete meal, serve the chicken and broccoli over rice, pasta, or mashed potatoes. The sauce is also delicious spooned over baked potatoes. If you have leftovers, they taste even better the next day as the flavors meld.

Store leftovers 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 if needed.

Variations

• Add Mushrooms: Sauté 8 oz sliced mushrooms in butter until golden, then layer them with the chicken and broccoli. The earthy mushrooms enhance the creamy sauce and add extra texture.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a dash of hot sauce to the soup layer. The heat cuts through the richness of the cheddar for a lively twist.
• Use Chicken Thighs: Swap the tenderloins for boneless, skinless chicken thighs cut into strips. Thighs stay even more moist and add a deeper poultry flavor.
• Broccoli-Cauliflower Mix: Replace half the broccoli with cauliflower florets. The cauliflower absorbs the sauce and becomes tender, offering a milder flavor and extra bulk.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when chilled; add a splash of milk when reheating.

Freezer

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

Reheat

Reheat gently in the microwave or on the stovetop, adding a little milk or broth to restore the creamy consistency. Stir often until heated through.

Store any 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 milk or chicken broth to loosen it to the desired consistency. Reheat in the microwave in 30-second bursts or in a saucepan over medium-low heat until warmed through.

This dish is excellent for meal prep. Assemble the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

You may need to add 15 to 20 minutes to the cooking time since the ingredients start cold. Alternatively, cook the full recipe, let it cool, and refrigerate for up to 3 days. Reheat individual portions in the microwave.

Serving ideas

Serve the chicken and broccoli over a bed of steamed jasmine rice to soak up the luscious cheddar sauce. The rice's subtle floral aroma pairs beautifully with the creamy, savory dish. For a low-carb option, serve over cauliflower rice or simply on its own. A side of crusty bread or a simple green salad would round out the meal nicely.

This dish is hearty enough to be a main course on its own, but it also works well as part of a larger spread. For a family-style dinner, place the slow cooker on the table and let everyone serve themselves.

The golden sauce and vibrant broccoli make it a visually appealing centerpiece. Garnish with a sprinkle of fresh parsley if desired, though the video doesn't include it.

Frequently asked questions

Recipe card

Golden Cheddar Broccoli Chicken Tenders

Prep 10 minCook 3 hTotal 3 h 10 minServes 4

Ingredients

• 1 1/2 lb chicken breast tenderloins
• 3 cups fresh broccoli florets
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tbsp unsalted butter
• 2 cups cooked jasmine rice, for serving

Instructions

1. Place the chicken breast tenderloins in an even layer in the bottom of a 6-quart slow cooker. Scatter the broccoli florets around and between the chicken pieces. Spoon the condensed cream of chicken soup over the top, spreading it slightly to cover some of the chicken and broccoli.
2. Sprinkle the shredded sharp cheddar cheese evenly over the soup layer. Dot the top with the unsalted butter pieces.
3. Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part. The broccoli should be tender but still bright green.
4. Once the chicken is cooked, stir the mixture gently to combine the sauce, cheese, and broccoli. The cheese should be fully melted and the sauce smooth. Taste and adjust seasoning if desired.
5. Spoon the hot chicken and broccoli mixture over cooked jasmine rice. Serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

510

Protein

42 g

Carbohydrates

22 g

Fat

28 g

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