Creamy Mozzarella Sun-Dried Tomato Chicken Tenders Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. If using chicken tenders from the fridge, let them sit at room temperature for no more than 30 minutes before cooking. Drain the sun-dried tomatoes if they're packed in oil – you can pat them dry with a paper towel to remove excess oil.

Mince the garlic if using fresh, and have the condensed soup, mozzarella, and garlic herb butter measured and ready. For the pasta, bring a large pot of salted water to a boil just before you're ready to serve – you can also start it during the last 20 minutes of the chicken cooking.

Instructions

Layer and Top

1. 1Layer the Chicken and Aromatics
   Place the chicken breast tenders in a single layer in the bottom of the slow cooker. Scatter the julienned sun-dried tomatoes and minced garlic evenly over the chicken. Spoon the condensed roasted garlic cream soup over the top, spreading it to cover the chicken as much as possible.
   Look for The chicken should be mostly covered by the soup mixture; the tomatoes and garlic are scattered in between.
   Tip No need to stir – layering keeps the chicken moist and allows the flavors to meld as they cook.
2. 2Top with Cheese and Butter
   Sprinkle the shredded mozzarella cheese evenly over the soup layer. Dot the top with the garlic herb butter, placing small pieces here and there.
   Look for The cheese and butter form a rich top layer that will melt into the sauce as it cooks.
   Tip Use whole-milk mozzarella for the best melt and creamy texture.

After layering, the slow cooker should show a neat stack: chicken on the bottom, a scattering of red tomatoes and garlic, a creamy pale layer of soup, and a snowy blanket of mozzarella with butter pats.

The raw chicken is pink and the soup is thick – this is the 'before' picture that will transform into a bubbling, golden dish.

Slow Cook to Tender

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 to 3 hours, until the chicken is fork-tender and cooked through. The internal temperature of the chicken should reach 165°F (74°C) in the thickest part.
   Look for The sauce will be bubbling gently around the edges and the chicken will shred easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking – each peek adds 20 minutes to the cook time.
4. 4Stir and Let Sauce Thicken
   Once the chicken is cooked through, gently stir the sauce to combine the melted cheese and soup into a creamy sauce. Let it cook uncovered for 10 to 15 minutes if the sauce seems thin, allowing it to thicken slightly.
   Look for The sauce should cling to the chicken and have a smooth, creamy texture.
   Tip Stir gently to avoid breaking up the chicken tenders too much – they should remain in large pieces.

At the end of cooking, the sauce is bubbling gently, the cheese has melted into the soup, and the chicken is fork-tender. The aroma is rich with garlic and tomato. The sauce should be creamy and slightly thickened – if it's too thin, let it reduce for a few minutes. The chicken should be cooked through and easily pull apart.

Pasta and Serve

5. 5Cook the Pasta
   About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain well and toss with the garlic herb butter until the pasta is coated.
   Look for The pasta should be tender but still firm to the bite.
   Tip Reserve a cup of pasta water before draining – you can add a splash to the sauce if it needs loosening.
6. 6Serve Over Buttered Pasta
   Divide the buttered penne among serving plates. Spoon the creamy chicken and sauce over the top. Serve immediately, with extra mozzarella or sun-dried tomatoes if desired.
   Look for The chicken should be glistening with sauce, and the pasta should be well coated.
   Tip For a prettier presentation, arrange the chicken tenders on top of the pasta and spoon sauce over.

The pasta is al dente and glistening with garlic butter. The chicken and sauce are spooned over the top, with the creamy sauce pooling around the pasta. The dish looks inviting with golden chicken, red tomato flecks, and creamy sauce – ready to serve.

Common mistakes

One common mistake is lifting the lid too often to check on the chicken – this lets heat escape and extends the cooking time. Another is overcooking the chicken on high for too long, which can make it stringy and dry.

Stick to the recommended times and use a thermometer. Also, avoid adding extra liquid – the soup and butter provide enough moisture. If you use low-fat or reduced-fat cheese, it may not melt as smoothly and could make the sauce grainy.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. You can check with an instant-read thermometer. The meat should be fork-tender – it should shred easily when you press it with a fork.

The sauce should be bubbling gently around the edges and have a creamy, cohesive texture. If the sauce looks thin, let it cook uncovered for 10 to 15 minutes to reduce and thicken.

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