Creamy Mozzarella Sun-Dried Tomato Chicken Tenders

This slow-cooker chicken tender recipe is the definition of set-it-and-forget-it. Just layer chicken, sun-dried tomatoes, garlic cream soup, mozzarella, and garlic butter in the crockpot, then walk away.

Hours later, you come back to fork-tender chicken in a rich, creamy sauce that's perfect over pasta. It's a weeknight lifesaver that tastes like you simmered all day – but the slow cooker does all the work.

There are some dinners that feel like a secret weapon – and this is one of them. With just five main ingredients and a slow cooker, you can put together a meal that tastes like it came from a cozy Italian kitchen. The chicken tenders cook low and slow until they're so tender they practically fall apart.

The sun-dried tomatoes add a tangy pop, while the roasted garlic cream soup and mozzarella melt into a luscious, savory sauce. Toss it with garlic butter pasta, and you have a complete, satisfying dinner that the whole family will love.

Ingredients

Why this recipe works

Slow cooking chicken tenders on low heat keeps them exceptionally moist and tender. The gentle, prolonged heat breaks down the meat's fibers without drying it out, unlike high-heat cooking methods that can leave chicken tough.

The creamy soup and butter also help lock in moisture, creating a sauce that's rich and silky.

The layering method is key: chicken on the bottom, then tomatoes, garlic, soup, and cheese on top. As the slow cooker heats, the flavors meld and the sauce forms naturally without any sautéing or stirring. This hands-off approach means less cleanup and more time to do other things – dinner essentially makes itself.

Notes and substitutions

Use boneless, skinless chicken breast tenders – they're already the perfect size and cook evenly. If you only have chicken breasts, cut them into strips or pound them to an even thickness. Whole-milk mozzarella gives the best melt and creamy texture; low-moisture part-skim can be used but may be less creamy.

The roasted garlic cream soup is the shortcut that builds flavor without extra steps. Look for a good-quality condensed soup – it's usually in the canned soup aisle.

If you prefer, you can substitute a homemade garlic béchamel or a can of cream of chicken soup with added garlic powder. The garlic herb butter adds a final layer of savory richness – you can use plain butter with a pinch of dried herbs if you don't have the flavored kind.

• chicken breast tenders: chicken thighs (boneless, skinless) – cook time may be similar, but thighs are more forgiving and stay moist.
• roasted garlic cream soup: 1 can condensed cream of chicken soup plus 1 teaspoon garlic powder – or use a homemade garlic béchamel.
• garlic herb butter: 4 tablespoons unsalted butter mixed with 1/2 teaspoon garlic powder and 1 teaspoon dried herbs (like parsley or thyme).
• penne pasta: any short pasta – rigatoni, fusilli, or farfalle all work well.

Equipment

• Slow cooker (6-quart or larger)
• Measuring cups and spoons
• Cutting board
• Chef's knife
• Large pot for pasta
• Colander
• Serving spoon