Golden Parmesan Green Bean Chicken Tenders Step-by-step instructions

Before you start

Before you start, make sure the cream cheese is softened to room temperature so it blends smoothly. Trim the green beans if needed.

Have all your ingredients measured and ready to go. This recipe is truly dump-and-go, so there's minimal prep. The slow cooker does the rest.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the chicken breast tenderloins in a single layer in the bottom of a 6-quart slow cooker. Scatter the trimmed green beans over and around the chicken. Dollop the condensed cream of onion soup over the center, then add the softened cream cheese in chunks and sprinkle with the grated Parmesan.
   Look for The slow cooker should look colorful with chicken, green beans, and white sauce components.
   Tip Make sure the chicken is in a single layer so it cooks evenly.
2. 2Cover and Cook
   Cover the slow cooker with its lid. Cook on LOW for 4 hours, or until the chicken is cooked through and the green beans are tender. Do not stir during cooking, as this helps the sauce develop.
   Look for The sauce will look bubbly and the chicken will be fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid – it releases heat and extends cooking time.
3. 3Check for Doneness
   After 4 hours, check that the chicken reaches an internal temperature of 165°F (74°C) using an instant-read thermometer. The green beans should be easily pierced with a fork. If not, continue cooking for another 30 minutes.
   Look for The chicken should shred easily and the beans should be tender but not mushy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce looks thin, let it sit uncovered for 10 minutes to thicken.

After 4 hours on low, the slow cooker should be bubbling gently.

The chicken should be opaque and cooked through, the green beans tender, and the sauce creamy and fragrant. The kitchen will smell savory and inviting.

Finish the Sauce

4. 4Stir the Sauce
   Gently stir the contents of the slow cooker to combine the melted cream cheese and Parmesan into a smooth, velvety sauce. Be careful not to break up the chicken too much.
   Look for The sauce should be creamy and coat the back of a spoon.
   Tip Use a gentle folding motion to keep the chicken tenderloins intact.
5. 5Cook the Noodles
   While the slow cooker is finishing, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and toss with butter.
   Look for The noodles should be tender but still firm to the bite.
   Tip Reserve a cup of pasta water to loosen the sauce if needed.

Once you stir, the sauce should be smooth and velvety, with no visible chunks of cream cheese. The noodles should be cooked al dente and buttered, ready to receive the chicken and sauce.

Serve

6. 6Serve Over Noodles
   Place a generous portion of buttered noodles on each plate. Use a serving spoon to lift the chicken and green beans from the slow cooker, letting the sauce coat them, and pile on top of the noodles.
   Look for The dish should look glossy and inviting with creamy sauce.
   Tip Spoon extra sauce over the top for extra flavor.

Plated, the dish should look glossy and appetizing, with tender chicken and green beans nestled on a bed of noodles and coated in creamy sauce. The flavors should be rich, savory, and comforting.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets heat escape and extends cooking time. Another is using cold cream cheese, which can lead to lumps in the sauce.

Also, avoid overcooking the green beans – they should be tender, not mushy. Finally, don't skip the Parmesan – it adds a crucial savory depth.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is fork-tender. The green beans should be tender but still have a slight bite.

The sauce should be bubbly and thickened. If the sauce seems too thin, let the slow cooker sit uncovered for 10 minutes before serving.

• Poultry: 165°F (74°C) in the thickest part