Golden Cheddar Broccoli Chicken Tenders Step-by-step instructions

Before you start

Before you start, have all the ingredients measured and ready. Cut the butter into small pieces so it melts quickly. If using fresh broccoli, rinse and cut it into bite-size florets. Make sure the chicken tenderloins are thawed if they were frozen.

Have a 6-quart slow cooker plugged in and ready. If serving with rice, start the rice before you begin assembling the slow cooker, or use leftover rice. This recipe is all about convenience, so the prep is minimal.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the chicken breast tenderloins in an even layer in the bottom of a 6-quart slow cooker. Scatter the broccoli florets around and between the chicken pieces. Spoon the condensed cream of chicken soup over the top, spreading it slightly to cover some of the chicken and broccoli.
   Look for The chicken and broccoli should be mostly covered by the soup.
   Tip No need to stir — the layers will meld as they cook.
2. 2Top with Cheese and Butter
   Sprinkle the shredded sharp cheddar cheese evenly over the soup layer. Dot the top with the unsalted butter pieces.
   Look for The cheese and butter form a rich topping that will melt into the sauce.
   Tip Cut the butter into small pieces so it distributes evenly.

You'll see a neat layer of chicken at the bottom, surrounded by bright green broccoli. The soup is spooned over the top, and the cheese and butter create a golden cap. The raw ingredients look fresh and vibrant, and the soup's aroma is savory. Everything is ready to cook.

Slow Cook and Stir

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part. The broccoli should be tender but still bright green.
   Look for The sauce will be bubbling gently at the edges, and the chicken will be fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature with an instant-read thermometer for accuracy.
4. 4Stir Gently to Combine
   Once the chicken is cooked, stir the mixture gently to combine the sauce, cheese, and broccoli. The cheese should be fully melted and the sauce smooth. Taste and adjust seasoning if desired.
   Look for The sauce turns a golden yellow and coats the chicken and broccoli.
   Tip Stir gently to keep the chicken tenderloins intact.

The slow cooker is gently bubbling, and the kitchen smells like cheesy, creamy chicken. The chicken is fork-tender, and the broccoli is tender but still has a slight crunch. The sauce has turned a rich golden color, and the cheese is fully melted. Stir gently to combine.

Serve

5. 5Serve Over Rice
   Spoon the hot chicken and broccoli mixture over cooked jasmine rice. Serve immediately.
   Look for The creamy sauce soaks into the rice for a satisfying bite.
   Tip Warm the rice before serving for the best texture.

The dish is ready to serve. The chicken and broccoli are coated in a smooth, velvety sauce. The rice is fluffy and warm.

When you spoon the mixture over the rice, the sauce soaks in, creating a comforting, satisfying plate. The colors are appetizing: golden sauce, bright green broccoli, and white rice.

Common mistakes

One common mistake is overcooking the chicken, which can make it dry and stringy. Stick to the recommended times and check the temperature. Another pitfall is using frozen broccoli without thawing it first, which can release excess water and make the sauce thin.

Also, resist the urge to stir the ingredients while they cook — the layers are part of the magic. Finally, don't use pre-shredded cheese that contains anti-caking agents; it may not melt as smoothly. For best results, shred the cheddar yourself.

How to tell it’s done

The dish is done when the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part of a tenderloin. The broccoli should be tender when pierced with a fork but still bright green.

The sauce should be bubbling and slightly thickened, with the cheese fully melted and smooth. If the sauce seems too thin, let it cook uncovered for 10 to 15 minutes to reduce slightly. The chicken should shred easily with a fork.

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