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

Tips for success

For the best texture, cook the chicken on low rather than high. Low heat gives the chicken time to become tender without becoming dry. If you're short on time, you can cook on high for 2-3 hours, but check the temperature early to avoid overcooking.

Make this your own by adding a pinch of smoked paprika or a splash of hot sauce for heat.

You can also toss in some chopped fresh herbs like thyme or parsley just before serving for a fresh contrast. The recipe is forgiving, so adjust the seasonings to your taste.

Variations

• Add Bacon: Cook 4 slices of bacon until crisp, crumble, and stir into the finished dish just before serving. The smoky flavor pairs wonderfully with the sweet corn and Swiss cheese.
• Spicy Kick: Add 1/2 teaspoon of crushed red pepper flakes or a diced jalapeño with the corn for a gentle heat. Drizzle with hot sauce at the table if desired.
• Herb Garden: Stir in 2 tablespoons of chopped fresh chives or parsley after cooking. A teaspoon of dried thyme added to the soup layer also brings an earthy note.
• Vegetable Boost: Add 1 cup of frozen peas or chopped broccoli florets with the corn. They'll cook in the sauce and add color and texture.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the fridge for up to 4 days. The sauce may thicken; add a splash of broth when reheating.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling. Add a little 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 will thicken as it cools, so you may want to add a splash of milk or chicken broth when reheating to loosen it. Reheat gently in the microwave or on the stovetop until piping hot.

You can assemble the uncooked ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low as directed. Add 30 minutes to the cooking time to account for the chilled ingredients.

Serving ideas

Spoon the creamy chicken and corn over a bed of warm mashed potatoes for a classic, comforting plate. The potatoes soak up the rich sauce beautifully. For a lighter option, serve over steamed rice or cauliflower rice, or alongside crusty bread for dipping.

This dish also shines as a filling for baked potatoes or as a topping for toasted bread. If you have leftovers, they make a delicious sandwich filling or a hearty filling for crepes.

The possibilities are endless, but the simplest way is often the best: a generous scoop on a plate with a side of greens.

Frequently asked questions

Recipe card

Golden Swiss 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, thawed
• 1 can (10.5 oz) condensed cream of potato soup
• 1/2 cup sour cream
• 1 1/2 cups shredded aged Swiss cheese
• warm mashed potatoes, for serving

Instructions

1. Place the chicken breast tenderloins in an even layer in the bottom of a 6-quart slow cooker. Scatter the thawed sweet corn kernels over the chicken, covering them evenly.
2. Spoon the condensed cream of potato soup over the chicken and corn, spreading it gently to cover most of the surface. It does not need to be perfect; the slow cooker will blend it as it cooks.
3. Dollop the sour cream over the soup, then sprinkle the shredded Swiss cheese evenly on top. Do not stir; the layers will meld during cooking.
4. Cover the slow cooker and cook on low for 4 hours, or until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C). Avoid lifting the lid during cooking to keep the heat steady.
5. Once the chicken is cooked through, stir the mixture gently to combine the sauce, corn, and chicken. The sauce will be creamy and glossy, and the chicken should shred easily with a fork.
6. Spoon a generous portion of warm mashed potatoes onto each plate. Top with the creamy chicken and corn mixture, making sure to include plenty of sauce.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

42 g

Carbohydrates

30 g

Fat

22 g

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