Creamy Cheddar Sun-Dried Tomato Chicken: 5-Ingredient Crockpot Step-by-step instructions

Before you start

Before starting, ensure the chicken breasts are thawed if frozen. Pat them dry with paper towels. Mince the garlic and measure out the sun-dried tomatoes, cheese, and butter.

Have a 6-quart slow cooker ready. If serving with rice, start the rice cooker or prepare the rice according to package directions just before the chicken is done, so it's warm when you serve.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Scatter the julienned sun-dried tomatoes and minced garlic over the chicken. Spoon the condensed roasted garlic cream of chicken soup over the top, spreading it gently to cover the chicken as much as possible.
   Look for The chicken is nestled in the slow cooker with tomatoes and garlic scattered on top, and the soup covers them in a thick layer.
   Tip No need to stir; the layers will meld as they cook.
2. 2Add Cheese and Butter
   Sprinkle the shredded sharp cheddar cheese evenly over the soup layer. Dot the top with the small pieces of butter. Do not stir.
   Look for The cheese forms a golden blanket over the soup, with butter pats melting into it.
   Tip Using sharp cheddar gives the sauce a deeper flavor.

At the end of this phase, the slow cooker insert holds the chicken breasts in a single layer, topped with sun-dried tomatoes, garlic, soup, cheese, and butter. The ingredients are neatly layered but not stirred.

The soup and cheese form a thick, creamy blanket over the chicken. The kitchen smells of garlic and tomatoes. Before moving on, make sure the chicken is in a single layer and the cheese is evenly distributed.

Slow-Cook and Shred

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through and tender enough to shred easily with a fork.
   Look for The sauce is bubbling gently around the edges, and the chicken is opaque and tender when pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the chicken at the earliest suggested time to avoid overcooking.
4. 4Shred the Chicken
   Remove the chicken breasts to a cutting board and let them rest for a few minutes. Using two forks, shred the chicken into bite-size pieces. Return the shredded chicken to the slow cooker and stir it into the sauce until well coated.
   Look for The chicken shreds easily and the sauce is creamy and smooth.
   Tip Shredding while the chicken is still warm makes it easier.
5. 5Let the Sauce Thicken
   Let the shredded chicken simmer in the sauce, uncovered, for 10 to 15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
   Look for The sauce clings to the chicken and has reduced a bit.
   Tip Simmering uncovered helps the sauce thicken without a cornstarch slurry.

After several hours, the sauce is bubbling gently around the edges, and the chicken is fork-tender. The cheese has melted into the sauce, and the kitchen is filled with a rich, savory aroma.

The chicken shreds easily and the sauce is creamy and well combined. Before serving, check that the chicken reaches 165°F (74°C) and the sauce is thick enough to coat the back of a spoon.

Serve and Enjoy

6. 6Serve Over Rice
   Spoon the creamy chicken mixture over warm cooked white rice on serving plates. Serve immediately.
   Look for The chicken and sauce are piled over fluffy rice.
   Tip For extra richness, garnish with fresh herbs if desired.

The shredded chicken is coated in a glossy, creamy cheddar sauce with visible ribbons of sun-dried tomatoes. The sauce is thick and clings to the chicken. When served over fluffy rice, the dish looks hearty and inviting. The aroma is rich and cheesy with a hint of garlic. The final dish should be hot, creamy, and ready to eat.

Common mistakes

One common mistake is overcooking the chicken, which can make it dry and stringy. Stick to the recommended cooking times and check the temperature early. Another is using pre-shredded cheese, which may not melt as smoothly.

Also, resist the urge to stir the ingredients before cooking; the layers help the chicken stay moist. Finally, if the sauce is too thin at the end, simmer it uncovered to thicken, but don't boil it, as that can cause the dairy to separate.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork. The sauce should be bubbling gently and slightly thickened. If the sauce seems too thin, let it simmer uncovered for a few extra minutes. The cheese should be fully melted and the sauce smooth and creamy.

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