Golden Parmesan Baby Potato Chicken Tenders Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality condensed golden mushroom soup. The brand makes a difference – some are more savory than others. If you prefer a thicker sauce, you can stir in a slurry of cornstarch and water during the last 30 minutes of cooking.

This will give you a richer, more clinging gravy. Don't be afraid to add a pinch of black pepper or garlic powder for extra depth, though the recipe is delicious as written.

When serving, spoon the sauce over the noodles generously – it's the best part! You can also garnish with fresh parsley or chives if you like, but it's not necessary.

The dish is quite rich, so a simple green salad on the side helps balance it out. Leftovers are wonderful the next day – the flavors meld even more. This recipe is a true set-it-and-forget-it meal that delivers comfort in every bite.

Variations

• Add Vegetables: Stir in a cup of frozen peas or green beans during the last 30 minutes of cooking for extra color and nutrition. You could also add sliced carrots or mushrooms at the beginning, but keep in mind they will cook down significantly.
• Use Chicken Thighs: Swap the chicken breast tenderloins for boneless, skinless chicken thighs. They are more forgiving and stay moist even with a longer cook time. Cook on low for 5–6 hours, or until the thighs are fork-tender and reach 165°F (74°C).
• Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the slow cooker before cooking. You can also stir in some chopped jalapeños or a teaspoon of smoked paprika for a smoky heat that complements the creamy sauce.
• Herb Infusion: Add a few sprigs of fresh thyme or rosemary along with the chicken and potatoes. The herbs will infuse the sauce with a subtle earthiness. Remove the sprigs before serving. Alternatively, stir in a teaspoon of dried Italian seasoning for a more robust flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

This dish freezes well for up to 2 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until hot and bubbly.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools. To reheat, gently warm in a saucepan over low heat, adding a splash of chicken broth or milk to loosen the sauce if needed. The flavors will continue to develop, making the leftovers just as delicious as the first serving.

You can assemble the slow cooker insert the night before and keep it in the refrigerator. In the morning, simply place the insert in the slow cooker and cook as directed. If starting from cold, you may need to add 30–45 minutes to the cooking time. This is a great option for busy mornings when you want to prep ahead.

Serving ideas

Serve this creamy chicken and potato mixture over a bed of buttered egg noodles for a classic, comforting meal. The wide noodles catch the velvety sauce perfectly.

You can also serve it over mashed potatoes, rice, or even crusty bread to soak up every last drop. The dish is rich and satisfying on its own, but a simple steamed green vegetable or a crisp salad would round out the meal nicely.

For a pretty presentation, spoon the noodles onto a platter and top with the chicken and potatoes, then drizzle with extra sauce. Garnish with chopped fresh parsley or chives if desired.

This is a family-friendly meal that appeals to all ages – the creamy sauce and tender chicken are always a hit. Enjoy it warm, straight from the slow cooker, for the ultimate comfort food experience.

Frequently asked questions

Recipe card

Golden Parmesan Baby Potato Chicken Tenders Crockpot Dinner

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 2 lb chicken breast tenderloins
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 1 can (10.5 oz) condensed golden mushroom soup
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmigiano-Reggiano
• 12 oz wide egg noodles, cooked and buttered, for serving

Instructions

1. Place the chicken tenderloins in an even layer in the bottom of a 6-quart slow cooker. Scatter the halved baby potatoes over and around the chicken. Pour the condensed golden mushroom soup over the top, spreading it slightly with a spoon to cover some of the chicken and potatoes.
2. Place the softened cream cheese in the center of the slow cooker. Sprinkle the grated Parmigiano-Reggiano evenly over the top. Cover the slow cooker with the lid.
3. Cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender. The sauce will be bubbly and slightly thickened. Stir gently before serving to combine the melted cream cheese and Parmesan into a smooth gravy.
4. Cook the egg noodles according to package directions, drain, and toss with a little butter. Spoon the creamy chicken and potatoes over the hot buttered noodles. Serve immediately.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

42 g

Fat

22 g

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