Crockpot Swiss Sun-Dried Tomato Chicken Tenders

This Crockpot Swiss Sun-Dried Tomato Chicken Tenders recipe is the ultimate set-it-and-forget-it dinner. Just layer chicken tenders, sun-dried tomatoes, garlic, and a creamy soup mixture in the slow cooker, then let it simmer until the chicken is fork-tender.

The result is a rich, savory sauce with melted Swiss cheese and tangy tomato ribbons that coats every bite. Serve over mashed potatoes for a comforting meal that feels like a special occasion but comes together with minimal effort.

There are slow cooker recipes that require browning, layering, and constant attention, and then there are those that are truly dump-and-go. This one falls firmly into the second category. You simply place the chicken in the Crockpot, scatter the sun-dried tomatoes and garlic, spoon over the soup, and top with sour cream and Swiss cheese.

After a few hours on low, you have a creamy, flavorful dish that tastes like it simmered all day with a watchful eye. It's perfect for busy weeknights when you want a home-cooked meal without the fuss.

Ingredients

Why this recipe works

The slow cooker's gentle, moist heat works wonders on chicken breast tenderloins. Unlike quick cooking methods that can dry out lean poultry, the low-and-slow approach keeps the meat juicy and fork-tender.

The condensed soup acts as a built-in sauce base, providing flavor and body without requiring any additional stock or thickeners. As it cooks, the soup melds with the sour cream and Swiss cheese to form a velvety sauce that clings to the chicken.

Layering the ingredients without stirring is intentional. The chicken stays in a single layer so it cooks evenly, while the tomatoes and garlic sit on top, infusing their flavors downward.

The sour cream and cheese form a protective cap that melts gradually, creating a smooth sauce. This method ensures every bite has a balance of tangy tomato, savory garlic, and creamy cheese, all without any extra steps like browning or sautéing.

Notes and substitutions

Chicken breast tenderloins are the lean, boneless strips that attach to the underside of the breast. They cook quickly and stay moist in the slow cooker. If you have chicken breasts, cut them into strips to mimic the texture. Sun-dried tomatoes come in various forms—dry, in oil, or julienned. The julienned ones in oil are convenient and add extra flavor; if using dry, rehydrate them in warm water for 10 minutes before adding.

Condensed roasted garlic cream soup is the shortcut that makes this recipe so easy. It provides a rich, garlicky base without needing to build a sauce from scratch. Swiss cheese is classic here, but Gruyère or white cheddar can be swapped in. Sour cream adds tang and creaminess; full-fat is best for a luscious sauce. Use a 6-quart slow cooker for this amount—anything smaller may crowd the chicken.

• chicken breast tenderloins: boneless, skinless chicken breasts or thighs (cut into strips)
• roasted garlic cream soup: condensed cream of chicken soup plus 1/2 teaspoon garlic powder
• Swiss cheese: Gruyère or white cheddar
• sour cream: plain Greek yogurt (full-fat)

Equipment

• 6-quart slow cooker
• Measuring cups and spoons
• Cutting board
• Chef's knife
• Serving spoon