Golden Mozzarella Sweet Corn Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality cream of potato soup. You can also make your own by combining a can of cream of chicken soup with a few spoonfuls of instant potato flakes to thicken it. If you prefer a thinner sauce, add a splash of chicken broth before serving. The sauce will thicken as it cools, so keep that in mind when serving.

This recipe is perfect for meal prep. Cook a batch on the weekend and store it in the refrigerator for up to 4 days. The flavors continue to meld as it sits, making it even more delicious the next day.

Reheat gently on the stovetop or in the microwave, adding a little milk or broth if needed to loosen the sauce. Serve over fresh pasta or rice for a quick and easy lunch or dinner.

Variations

• Add Bacon: Cook 4 slices of bacon until crisp, crumble, and stir into the slow cooker along with the other ingredients for a smoky, savory twist.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the slow cooker for a subtle heat that balances the sweetness of the corn.
• Veggie Boost: Stir in a cup of frozen peas or chopped bell peppers during the last 30 minutes of cooking for extra color and nutrition.
• Cheese Swap: Replace half of the mozzarella with sharp cheddar or pepper jack for a different flavor profile. The cheese will still melt into a creamy sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or milk to restore creaminess.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring frequently, until heated through. Add a little chicken broth or milk if the sauce is too thick.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, so add a splash of chicken broth or milk when reheating to bring it back to a creamy consistency.

Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30-second intervals, stirring between each.

You can assemble the entire dish in the slow cooker insert the night before. Cover and refrigerate overnight. In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add 30-60 minutes to the cooking time if starting from cold. This makes it even easier to have a hot dinner ready when you need it.

Serving ideas

Serve this creamy chicken and corn mixture over al dente penne, rigatoni, or any pasta that can catch the sauce. The sauce is rich and clings well to ridged shapes.

For a complete meal, add a simple green salad with a light vinaigrette to balance the richness. A side of crusty bread is perfect for sopping up any extra sauce left on the plate.

This dish also works beautifully over rice, mashed potatoes, or even polenta. For a low-carb option, serve it over cauliflower rice or steamed vegetables. The creamy sauce is versatile and pairs well with many sides.

Garnish with fresh chopped parsley or chives for a pop of color and freshness, if desired. The leftovers are just as good the next day, so make extra if you can.

Frequently asked questions

Recipe card

Golden Mozzarella Sweet Corn Chicken Tenders

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins
• 2 cups frozen sweet corn kernels
• 1 can condensed cream of potato soup (10.5 oz)
• 2 cups shredded whole-milk mozzarella cheese
• 2 tbsp garlic herb butter (or regular butter plus 1 tsp garlic powder and 1 tsp dried herbs)

Instructions

1. Place the chicken breast tenderloins in an even layer in the bottom of a 6-quart slow cooker. If the tenderloins are very large, you can leave them whole; they will shred easily after cooking.
2. Scatter the frozen sweet corn kernels evenly over the chicken. Then pour the condensed cream of potato soup over the top, spreading it gently with a spoon to cover most of the chicken and corn.
3. Sprinkle the shredded mozzarella cheese evenly over the soup layer. Dot the top with the garlic herb butter, placing small pieces here and there so it melts into the sauce as it cooks.
4. Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is fork-tender and easily shreds. The internal temperature of the chicken should read 165°F (74°C) on an instant-read thermometer.
5. Once the chicken is cooked through, use two forks to shred the tenderloins directly in the slow cooker. Stir everything together so the sauce coats the chicken and corn evenly.
6. Spoon the hot chicken and corn mixture over cooked al dente pasta, such as penne or your favorite shape. Serve immediately, with extra mozzarella on top if desired.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

25 g

Fat

20 g

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