Crockpot Swiss Sun-Dried Tomato Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For the best texture, use chicken tenderloins rather than whole breasts—they are naturally more tender and cook evenly in the slow cooker. If you only have breasts, slice them into strips.

Also, do not overdo the garlic; the roasted garlic soup already provides a mellow garlic flavor, so three cloves of fresh garlic are enough to add a fresh kick without overpowering.

To ensure a smooth sauce, always use full-fat sour cream and a good melting cheese like Swiss or Gruyère. Shred your own cheese from a block rather than using pre-shredded, which often contains anti-caking agents that can make the sauce grainy.

And remember, resist the urge to stir until the chicken is fully cooked—this keeps the layers intact and the sauce creamy.

Variations

• Add Spinach: Stir in 2 cups of fresh baby spinach during the last 30 minutes of cooking. The spinach wilts into the sauce, adding color and a mild, earthy flavor that pairs well with the sun-dried tomatoes and Swiss cheese.
• Use Chicken Thighs: Substitute boneless, skinless chicken thighs for the tenderloins. Thighs are more forgiving in the slow cooker and stay juicy even if cooked a bit longer. Adjust the cooking time to 4 to 5 hours on low.
• Make It Spicy: Add a pinch of red pepper flakes or a chopped jalapeño along with the garlic for a subtle heat. The creamy sauce balances the spice beautifully. Serve with a dash of hot sauce at the table if desired.
• Creamy Mushroom Version: Sauté 8 oz of sliced mushrooms in a little butter until golden, then add them with the garlic. Replace the sun-dried tomatoes with the mushrooms for an earthy, savory twist. The Swiss cheese and sour cream still shine.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a splash of milk or broth if the sauce has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken slightly when chilled; reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to loosen it. Do not leave the dish at room temperature for more than 2 hours, and refrigerate promptly.

This recipe is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add 30 minutes of cooking time if starting from cold. The sauce can also be made ahead and stored separately for up to 2 days.

Serving ideas

Serve the creamy chicken over a bed of whipped Yukon Gold mashed potatoes for the ultimate comfort food pairing. The smooth, buttery potatoes soak up the rich sauce beautifully.

Alternatively, serve over steamed rice, egg noodles, or with crusty bread to mop up every last drop. A simple green salad with a tangy vinaigrette is a bright contrast to the creamy richness.

For a complete meal, add a side of roasted asparagus or green beans. The dish is hearty enough to stand alone, but the vegetables add color and freshness.

You can also sprinkle with fresh parsley or chives before serving for a pop of color, though the video does not show this—keep it optional. Serve hot, straight from the slow cooker, for the most inviting presentation.

Frequently asked questions

Recipe card

Crockpot Swiss Sun-Dried Tomato Chicken Tenders

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb chicken breast tenderloins
• 1/2 cup julienned sun-dried tomatoes
• 3 cloves garlic, minced
• 1 can (10.5 oz) condensed roasted garlic cream soup
• 1/2 cup sour cream
• 1 cup shredded Swiss cheese

Instructions

1. 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.
2. 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.
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 reaches an internal temperature of 165°F (74°C). The sauce will be bubbling gently around the edges.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

410

Protein

35 g

Carbohydrates

12 g

Fat

24 g

Fiber

1 g

Sugar

4 g

Sodium

720 mg

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