Crockpot Swiss Sun-Dried Tomato Chicken Tenders Step-by-step instructions

Before you start

Before starting, have all ingredients ready and measured. There is no need to pre-cook anything; this is a true dump-and-go recipe. If using dry sun-dried tomatoes, rehydrate them in hot water for 10 minutes and drain.

Mince the garlic cloves. Shred the Swiss cheese if not pre-shredded. Ensure the slow cooker is clean and ready. Optionally, prepare the mashed potatoes just before serving, or make them ahead and keep warm.

Instructions

Layer and Set

1. 1Layer the Chicken and Aromatics
   Place the chicken breast tenderloins in a single layer in the bottom of a 6-quart 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 gently to cover the chicken.
   Look for The chicken is mostly covered with soup and tomatoes; the garlic is tucked in between.
   Tip No need to stir—layering keeps the chicken tender and lets the flavors meld.
2. 2Add Sour Cream and Swiss Cheese
   Dollop the sour cream over the soup layer, then scatter the shredded Swiss cheese evenly over the top. Do not stir; the cheese will melt into a creamy sauce as it cooks.
   Look for The top is covered with white sour cream dollops and golden Swiss cheese.
   Tip Use full-fat sour cream for the richest sauce.

At the end of the layering phase, the slow cooker insert holds a neat layer of chicken tenders topped with scattered sun-dried tomatoes and garlic, a smooth layer of condensed soup, dollops of white sour cream, and a final shower of golden Swiss cheese.

The ingredients look distinct but ready to meld. Nothing is stirred, and the chicken is fully covered by the soup and cheese, which will protect it as it cooks.

Slow-Cook and Finish

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 reaches an internal temperature of 165°F (74°C). The sauce will be bubbling gently around the edges.
   Look for The sauce is bubbling, the cheese is melted, and the chicken shreds easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature with an instant-read thermometer in the thickest tenderloin.
4. 4Stir Gently to Combine Sauce
   Once the chicken is cooked through, gently stir the sauce to combine the melted cheese, sour cream, and soup into a smooth, glossy sauce. Be careful not to break up the chicken too much.
   Look for The sauce is smooth and creamy, with ribbons of sun-dried tomato throughout.
   Tip Use a spoon to gently fold the sauce, keeping the chicken in large pieces.

After several hours on low, the kitchen fills with the savory aroma of garlic and melted cheese. The sauce is bubbling gently around the edges, and the cheese has melted into a creamy blanket. The chicken is fork-tender and, when tested, reaches 165°F (74°C). Stirring gently combines the sauce into a smooth, glossy mixture with ribbons of sun-dried tomato throughout.

Serve and Enjoy

5. 5Serve Over Mashed Potatoes
   Spoon the creamy chicken and sauce over a bed of whipped Yukon Gold mashed potatoes, if desired. Serve hot, with extra sauce spooned over the top.
   Look for The chicken is coated in a rich, creamy sauce with visible tomato bits.
   Tip Mashed potatoes are the classic base, but rice or egg noodles also work.

The finished dish is a creamy, golden sauce with tender chicken pieces and bright red tomato bits. Spooned over mashed potatoes, it makes a hearty, satisfying plate. The sauce is thick enough to coat the back of a spoon, and the chicken is moist and flavorful. Serve immediately while hot, with extra sauce spooned on top.

Common mistakes

One common mistake is overcooking the chicken, which can make it dry and stringy. Stick to the recommended times and check early. Another is stirring too early, which can break up the chicken and make the sauce grainy.

Let the layers cook undisturbed until the chicken is done. Also, avoid using low-fat sour cream or cheese, as they can separate and create a curdled sauce. Finally, don't skip the internal temperature check—it's the only way to ensure food safety.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is fork-tender. The sauce should be bubbling gently around the edges, and the cheese should be fully melted and blended into a creamy, glossy sauce.

If the sauce seems thin, let it cook uncovered for an additional 15 to 20 minutes to thicken slightly. The chicken should be easily pierced with a fork but not falling apart completely.

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