Creamy Mozzarella Sun-Dried Tomato Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality roasted garlic cream soup – it's the backbone of the dish. If you can't find it, use cream of chicken soup and add a teaspoon of garlic powder.

The garlic herb butter is also a flavor booster; if you don't have it, mix softened butter with a pinch of garlic powder and dried parsley.

To make the dish even more substantial, you can add a handful of baby spinach or sliced mushrooms during the last 30 minutes of cooking – they'll wilt into the sauce. But keep it simple: the original five ingredients are already perfect. Serve with a side salad or crusty bread to soak up every bit of the sauce.

Variations

• Add Spinach: Stir in 2 cups of fresh baby spinach during the last 30 minutes of cooking. It will wilt into the sauce and add color and nutrients. This is an easy way to add greens without changing the flavor profile.
• Make It Spicy: Add 1/2 teaspoon of red pepper flakes or a minced jalapeño with the garlic. The heat will infuse the sauce without overwhelming the other flavors. Serve with extra pepper flakes on the side.
• Creamy Mushroom: Sauté 8 oz of sliced mushrooms in butter until golden, then add them to the slow cooker with the chicken. The mushrooms add an earthy depth that pairs beautifully with the garlic and cheese.
• Crispy Top: After the chicken is cooked, transfer it to a baking dish, spoon the sauce over, and sprinkle with extra mozzarella. Broil for 2–3 minutes until the cheese is bubbly and golden. This adds a nice contrast to the creamy sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The sauce will thicken; add a splash of broth when reheating.

Freezer

Freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.

Reheat

Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of milk or chicken broth to restore the creamy texture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The chicken and sauce will keep well – the flavors will meld even more.

When reheating, add a splash of milk or chicken broth to loosen the sauce, as it will thicken as it cools. Reheat gently in the microwave or on the stovetop until warmed through.

You can assemble the slow cooker ingredients the night before: layer the chicken, tomatoes, garlic, soup, cheese, and butter in the insert, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cook time since the ingredients start cold. This is a great make-ahead for busy days.

Serving ideas

Serve the creamy chicken over a bed of garlic butter penne, as shown, or with mashed potatoes, rice, or crusty bread. The sauce is generous and soaks into whatever you pair it with. A simple green salad with a bright vinaigrette balances the richness.

For a low-carb option, skip the pasta and serve the chicken and sauce over steamed vegetables or cauliflower rice.

The dish also works well as a filling for sandwiches or wraps – just shred the chicken and pile it high. Garnish with fresh basil or parsley if you have it, though the video doesn't show it – it's optional.

Frequently asked questions

Recipe card

Creamy Mozzarella Sun-Dried Tomato Chicken Tenders

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb chicken breast tenders
• 1/2 cup julienned sun-dried tomatoes (drained)
• 2 tbsp minced garlic
• 1 can (10.5 oz) condensed roasted garlic cream soup
• 1 1/2 cups shredded whole-milk mozzarella cheese
• 2 tbsp garlic herb butter (softened)
• 8 oz penne pasta
• 2 tbsp garlic herb butter (for pasta)

Instructions

1. 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.
2. Sprinkle the shredded mozzarella cheese evenly over the soup layer. Dot the top with the garlic herb butter, placing small pieces here and there.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

610

Protein

48 g

Carbohydrates

48 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.