Great question. Yes, chicken breast tenderloins are thinner and will cook faster than full chicken breasts.
If you’re cooking on high, start checking for doneness around 2½ to 3 hours instead of the full 3 to 4 hours.
If you’re cooking on low, they’ll usually be done closer to 5–6 hours instead of 6–8.
The best way to be sure is to check that the chicken reaches 165°F. Once it does, it’s done and can dry out if left much longer.

Great question! I haven’t actually tried this recipe without cream of chicken soup, but it should work well with a simple substitution. You could make a homemade cream sauce by whisking together 1 cup of chicken broth with ½ cup heavy cream and 2-3 tablespoons of flour to thicken, then season it with a bit of salt, pepper, and poultry seasoning. Alternatively, you could just increase the chicken stock to 2 cups and add an extra ¼ cup of sour cream, with a tablespoon of cornstarch mixed in to help thicken the sauce. Please let us know how it turned out.

A small 3 to 4 quart Crockpot should work just fine for this recipe, especially if you’re not doubling it. Just make sure everything fits snugly with the lid able to close fully. If it’s packed to the top, extend the cook time slightly and check that the chicken is fully cooked before serving.

Hi Margaret. I didn’t test it that way but your idea sounds good. And I think the way you’re planning to alter the recipe might actually might turn out very nice. I’d love to know how it worked out for you. Thank you for sharing.

Ok, im making this tonight but using turkey breast tenders, and forgot cream chicken soup, so think I’ll just make normal pan gravy and pour over it..

If you’re adding fresh carrots, put them in at the beginning with the chicken and stuffing mix. They’ll soften up nicely as everything cooks. Just cut them into small chunks or thin slices so they’re tender by the time it’s done. That’s all you need to do.