Crockpot Golden Mozzarella Spinach Artichoke Chicken Tenders

Picture this: a warm, comforting dinner awaiting you after a long day, with minimal effort required. That's the magic of a dump-and-go Crockpot dish, and this Crockpot Golden Mozzarella Spinach Artichoke Chicken Tenders recipe is a family favorite that delivers on both flavor and convenience. With just a few simple ingredients, you can create a hearty, cheesy meal that's perfect for busy weeknights. Plus, the slow-cooking process ensures that each tender bite of chicken is infused with the rich flavors of spinach, artichokes, and garlic butter. It's a dump-and-go dish that's sure to become a staple in your home.

The best part? This recipe is incredibly versatile. You can serve it over pasta, rice, or even with a side of crusty bread to soak up all that delicious sauce. Leftovers are also just as tasty, making it an excellent choice for meal prepping. So, if you're looking for a hassle-free, crowd-pleasing dinner option, look no further than this Crockpot Golden Mozzarella Spinach Artichoke Chicken Tenders recipe. Your family will thank you!

Why You’ll Love This Crockpot Recipe

• Easy to prepare with just 5 minutes of prep time
• Creamy, cheesy sauce that's full of flavor
• Perfect for a busy weeknight dinner
• Great for meal prepping and leftovers

Key Ingredients & Flavor Notes

The star of this dish is the chicken tenders, which become incredibly tender and juicy as they slow cook in the Crockpot. The spinach and artichokes add a healthy dose of greens and a delightful texture, while the cream of chicken soup creates a rich, creamy base for the sauce. The mozzarella cheese melts beautifully, adding a gooey, stretchy element that ties all the flavors together. Finally, the garlic butter provides a fragrant, savory finish that elevates the entire dish.

Chef’s Tips for Foolproof Slow Cooking

For the best results, make sure to layer the ingredients in the order specified: chicken tenders on the bottom, followed by spinach and artichokes, then the cream of chicken soup, mozzarella cheese, and garlic butter on top. This ensures that the chicken cooks evenly and that the sauce is distributed properly. Additionally, resist the urge to open the Crockpot lid while it's cooking, as this can release heat and extend the cooking time. Finally, for a creamy, velvety texture, give the dish a gentle stir before serving.

Ingredients

• 8 raw chicken breast tenderloins
• 1 bag baby spinach (about 12-14 oz)
• 1 can (14 oz) quartered artichoke hearts, drained and quartered
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 package (8 oz) shredded whole-milk mozzarella cheese
• 2 pats garlic herb butter (or 2 tablespoons softened butter mixed with 2 cloves minced garlic)

Step-by-Step Instructions

1. Place the chicken tenders in the bottom of your Crockpot, arranging them in a neat layer.
2. Scatter the baby spinach leaves evenly over the chicken.
3. Distribute the quartered artichoke hearts over the spinach.
4. Spoon the condensed cream of chicken soup evenly over the top of the artichokes.
5. Sprinkle the shredded mozzarella cheese evenly over the soup.
6. Place the pats of garlic herb butter on top of the cheese.
7. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and the cheese is melted and bubbly.
8. Once done, give the dish a gentle stir to combine all the ingredients and create a creamy sauce.

What to Serve With It & Storage Tips

This Crockpot Golden Mozzarella Spinach Artichoke Chicken Tenders recipe pairs beautifully with a variety of sides. For a classic option, serve it over al dente garlic butter penne pasta. You can also serve it with a side of crusty bread to soak up the rich, creamy sauce. For a lighter option, pair it with a simple green salad or steamed vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the desired portion in a microwave-safe dish and heat until warmed through. You can also reheat leftovers in the Crockpot on the LOW setting for a slower, more even warm-up.

Frequently Asked Questions

Question?

Can I use frozen chicken tenders?

Answer: Yes, you can use frozen chicken tenders for this recipe. However, keep in mind that the cooking time may need to be adjusted. If using frozen chicken tenders, cook on LOW for 7-9 hours or on HIGH for 4-5 hours, until the chicken is cooked through and tender.

Question?

Can I make this recipe in the Instant Pot?

Answer: Yes, but you can't do the extra quick-mix step in the Instant Pot. Instead, use the sauté function to cook the chicken tenders until browned on both sides. Then, add the remaining ingredients, secure the lid, and cook on high pressure for 8 minutes. Allow the pressure to release naturally for 10 minutes, then carefully turn the valve to release any remaining pressure. Open the lid and stir the contents, then serve.

Question?

Can I freeze leftovers?

Answer: While you can freeze leftovers, keep in mind that the texture of the chicken and vegetables may change slightly upon thawing and reheating. To freeze, allow the leftovers to cool completely, then transfer to a freezer-safe container and store for up to 3 months. To reheat, thaw the leftovers in the refrigerator overnight, then reheat in the microwave or on the stovetop until warmed through.