Golden Swiss Baby Potato Chicken Tenders Crockpot Meal Tips, FAQ & printable recipe

Tips for success

For the most tender chicken, use tenderloins rather than breasts, as they are naturally more tender and cook more evenly. If you prefer dark meat, boneless, skinless chicken thighs work beautifully and stay juicy even with longer cooking.

Be sure to halve the potatoes so they cook at the same rate as the chicken. If you want a thicker sauce, remove the lid for the last 30 minutes of cooking to let some of the liquid evaporate.

This recipe is endlessly adaptable. Add a handful of frozen peas or green beans during the last 30 minutes for a pop of color and extra vegetables. For a bit of heat, stir in a pinch of red pepper flakes or a dash of hot sauce before serving.

If you have fresh herbs, a sprinkle of chopped parsley or chives adds freshness. The leftovers are even better the next day, as the flavors continue to meld.

Variations

• Herb and Garlic: Add 2 minced garlic cloves and 1 teaspoon dried thyme to the soup before pouring over the chicken. The garlic and thyme infuse the sauce with aromatic flavor.
• Bacon and Cheddar: Swap the Swiss cheese for shredded sharp cheddar and sprinkle 4 slices of cooked, crumbled bacon over the top before serving. The smoky bacon and sharp cheddar add a bold twist.
• Vegetable Boost: Add 2 cups of baby carrots or sliced carrots to the slow cooker along with the potatoes. The carrots become sweet and tender as they cook with the chicken.
• Spicy Southwest: Add 1 teaspoon chili powder and 1/2 teaspoon cumin to the soup. Top with pepper jack cheese instead of Swiss and serve with a dollop of salsa or pickled jalapeños.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when chilled; add a little broth or milk when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a splash of chicken broth or milk if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it cools; add a splash of chicken broth or milk when reheating to restore a creamy consistency. Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally, until warmed through.

This dish can be assembled the night before: layer the chicken, potatoes, soup, sour cream, and cheese in the slow cooker insert, cover, and refrigerate overnight. In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve this creamy chicken and potato dish straight from the slow cooker, spooning the sauce over each portion. It pairs beautifully with a simple green salad or steamed green beans to brighten the plate.

For a heartier meal, serve over egg noodles, rice, or alongside crusty bread to soak up the sauce. The leftovers are just as delicious the next day.

This dish is a complete meal on its own, but it also works well as a filling for baked potatoes or as a topping for toast. If you have extra sauce, it's wonderful spooned over roasted vegetables.

For a touch of elegance, garnish with fresh thyme or chives before serving. The creamy, savory flavors are comforting and satisfying.

Frequently asked questions

Recipe card

Golden Swiss Baby Potato Chicken Tenders Crockpot Meal

Prep 10 minCook 6 hTotal 6 h 10 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
• 1/2 cup sour cream
• 1 1/2 cups shredded aged Swiss cheese

Instructions

1. Place the chicken breast tenderloins in a single layer in the bottom of a 6-quart slow cooker. Scatter the halved baby Yukon Gold potatoes around and over the chicken, so they are nestled among the meat.
2. Pour the condensed golden mushroom soup over the chicken and potatoes, using a spoon to spread it evenly so it covers most of the surface.
3. Dollop the sour cream over the soup, then sprinkle the shredded Swiss cheese evenly over the top.
4. Cover the slow cooker and cook on low for 6 to 7 hours, until the chicken is fork-tender and the potatoes are easily pierced with a fork. Do not lift the lid during the first 5 hours to keep the heat steady.
5. Once the chicken is cooked through and tender, stir the sauce gently to combine the melted cheese and sour cream. Serve hot, spooning the creamy sauce over the chicken and potatoes.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

28 g

Fat

18 g

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