Creamy Swiss Sun-Dried Tomato Chicken (Slow Cooker) Step-by-step instructions

Before you start

Before you start, make sure your chicken breasts are thawed if frozen. Pat them dry with paper towels. Prepare your sun-dried tomatoes: if using dried, soak them in hot water for 10 minutes, then drain and julienne. Mince the garlic cloves.

Measure out the sour cream and shred the Swiss cheese if not pre-shredded. Have your slow cooker ready and plugged in. This recipe comes together in minutes, so having everything prepped makes the process even smoother.

Instructions

Layer and Go

1. 1Layer the Chicken
   Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Season lightly with salt and pepper if desired. Scatter the julienned sun-dried tomatoes and minced garlic over the chicken.
   Look for The chicken should be evenly covered with tomatoes and garlic.
   Tip For even cooking, choose breasts of similar thickness; if some are thicker, place them toward the center.
2. 2Add the Soup
   Spoon the condensed roasted garlic cream of chicken soup over the chicken and spread it evenly to cover the surface.
   Look for The soup should form a thick layer over the chicken.
   Tip No need to add water or broth—the chicken releases juices as it cooks.

At the end of this phase, you'll have a neat layering of chicken, tomatoes, garlic, soup, sour cream, and Swiss cheese. The ingredients should be evenly distributed, and the cheese should be scattered over the top.

It's okay if the layers aren't perfect—they'll meld during cooking. The slow cooker should be covered and set to your chosen heat.

Slow Simmer

3. 3Top with Sour Cream and Cheese
   Dollop the sour cream over the soup, then scatter the shredded Swiss cheese on top. Do not stir.
   Look for The top should be covered with sour cream and cheese.
   Tip Keeping the layers intact helps the sauce develop a rich, creamy texture.
4. 4Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender enough to shred.
   Look for The sauce will be bubbling gently and the chicken will be fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking—each peek adds 20 minutes of cook time.

After a few hours, the slow cooker will be filled with a fragrant, bubbling sauce. The chicken should be cooked through and tender, and the cheese should be fully melted. The sauce will look glossy and creamy. You may see small bubbles breaking the surface, and the aroma of garlic and roasted tomatoes will fill your kitchen.

Shred and Serve

5. 5Shred the Chicken
   Turn off the slow cooker. Using two forks, shred the chicken breasts directly in the sauce. Stir gently to combine the chicken with the creamy sauce.
   Look for The chicken should shred easily and be coated in the sauce.
   Tip For chunkier pieces, shred less; for finer shreds, use a hand mixer on low for a few seconds.
6. 6Serve
   Serve the creamy Swiss sun-dried tomato chicken over mashed potatoes, rice, or pasta. Spoon extra sauce over each portion.
   Look for The sauce should be thick and creamy, with visible ribbons of tomato and melted cheese.
   Tip Garnish with fresh parsley or chives if desired, though the video keeps it simple.

Once the chicken is shredded and stirred into the sauce, the dish will look like a creamy, chunky stew. The sauce should coat the back of a spoon, and the chicken should be in bite-sized shreds. The color will be a warm, golden cream with specks of red tomato. Serve immediately over your chosen base.

Common mistakes

A common mistake is lifting the lid to check on the chicken, which lets heat escape and extends cooking time. Resist the urge! Another pitfall is using frozen chicken directly in the slow cooker—this can lead to uneven cooking.

Always thaw first. Finally, don't skip the shredding step; leaving the chicken in large chunks means less surface area for the sauce to cling to, resulting in a less flavorful bite.

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 around the edges and have thickened slightly.

If the chicken is still pink in the center, continue cooking for another 30 minutes and check again. The cheese should be fully melted and incorporated into the sauce, and the overall dish should be hot and steaming.

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