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

Tips for success

For the best flavor, use a high-quality sharp cheddar cheese and shred it yourself from a block. Pre-shredded cheese often contains cellulose, which can prevent it from melting into a smooth sauce.

Also, don't skip the butter—it adds a richness that balances the tanginess of the cheddar and the slight bitterness of the spinach.

If you prefer a thicker sauce, you can stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water during the last 30 minutes of cooking.

Conversely, if the sauce seems too thick, add a splash of chicken broth or milk. This recipe is forgiving, so adjust the consistency to your liking.

Variations

• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño along with the spinach for a subtle heat. Or stir a few dashes of hot sauce into the soup before adding it to the slow cooker.
• Bacon Cheddar: Crumble 4 slices of cooked bacon over the top before serving. The smoky, salty flavor pairs beautifully with the creamy cheddar and artichokes.
• Mushroom Medley: Replace the spinach with 8 oz of sliced cremini mushrooms. Sauté them first to release their moisture, then add them to the slow cooker with the chicken.
• Herb Garden: Sprinkle 1 teaspoon of dried thyme or rosemary over the top before cooking. Fresh chopped chives or parsley can be added just before serving for a burst of freshness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or milk to restore the creamy texture.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring frequently, until hot and bubbling.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious the next day. Reheat gently in the microwave or on the stovetop, adding a splash of broth or milk if needed to loosen the sauce.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook on low as directed. You may need to add 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve this dish over steamed white or brown rice to soak up the creamy cheddar sauce. The rice provides a neutral base that lets the chicken and sauce shine.

For a low-carb option, serve over cauliflower rice or with a side of crusty bread for dipping. A simple green salad with a lemon vinaigrette would also brighten the richness of the dish.

This recipe is also delicious served as a dip with tortilla chips or crusty baguette slices, though it's hearty enough to be a main course.

For a complete meal, add a side of roasted vegetables or a simple steamed green bean. The leftovers can be used to fill tacos, top baked potatoes, or even stir into pasta for a quick casserole the next day.

Frequently asked questions

Recipe card

Crockpot Cheddar 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
• 14 oz canned artichoke hearts, drained and quartered
• 1 can (10.5 oz) condensed cream of chicken soup
• 2 cups shredded sharp cheddar cheese
• 2 tbsp unsalted butter, cut into small pieces

Instructions

1. Place the chicken breast tenders in an even 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 slightly to cover as much as possible.
2. Sprinkle the shredded sharp cheddar cheese evenly over the top of the soup layer. Dot with the pieces of butter. Do not stir; leave the layers intact.
3. Cover the slow cooker and cook on low for 4 hours, or until the chicken is fork-tender and registers at least 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest piece. The sauce will be bubbling gently around the edges.
4. Once the chicken is cooked through, stir the mixture gently to combine the sauce, cheese, and vegetables. The spinach will wilt, and the sauce will become creamy and smooth. Taste and adjust seasoning with salt and pepper if desired.
5. Spoon the chicken tenders, vegetables, and sauce over steamed rice or serve directly from the slow cooker. Garnish with extra shredded cheese or chopped parsley if desired, though these are optional.

Contains: gluten, milk

Estimated nutrition per serving

Calories

482

Protein

38 g

Carbohydrates

12 g

Fat

30 g

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