Golden Cheddar Sun-Dried Tomato Chicken Tenders Step-by-step instructions

Before you start

Before you start, pat the chicken dry and trim any excess fat. Mince the garlic, drain the sun-dried tomatoes, and shred the cheddar if needed.

Measure out the soup and butter. Have a 6-quart slow cooker ready. No need to preheat or sauté—everything goes in raw and cooks together.

Instructions

Layer and Go

1. 1Layer the Chicken
   Place the chicken breast tenderloins in a single layer in the bottom of a 6-quart slow cooker. They do not need to be perfectly spaced, but try to cover the bottom evenly so they cook uniformly.
   Look for The chicken should cover the bottom of the slow cooker in a neat layer.
   Tip Pat the chicken dry with paper towels before adding to help the sauce cling.
2. 2Add Tomatoes and Garlic
   Scatter the julienned sun-dried tomatoes and minced garlic evenly over the chicken. Use your hands or a spoon to spread them out so every tender gets a bit of tomato and garlic flavor.
   Look for The tomatoes and garlic should be distributed across the chicken.
   Tip If the sun-dried tomatoes are packed in oil, drain them well to avoid excess oil.
3. 3Spoon Over the Soup
   Spoon the condensed cream of roasted garlic soup over the chicken and tomatoes. Use a spatula to spread it gently, covering as much surface as possible. The soup will create a creamy base as it melts.
   Look for The soup should coat the chicken and tomatoes evenly.
   Tip Do not stir; just spread the soup on top for even melting.

At the end of this phase, the chicken is layered with tomatoes, garlic, soup, cheese, and butter. The slow cooker is full but not overflowing.

The ingredients are not mixed, but the flavors are ready to meld during cooking. The kitchen smells of garlic and roasted tomatoes.

Slow-Cook Magic

4. 4Top with Cheese and Butter
   Sprinkle the shredded sharp yellow cheddar cheese evenly over the soup. Dot the top with small pieces of unsalted butter. This will create a rich, golden crust as it melts.
   Look for The cheese should cover the top, with butter pieces visible.
   Tip Shredding your own cheddar helps it melt more smoothly.
5. 5Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C). Avoid opening the lid during cooking to keep the heat steady.
   Look for The sauce should be bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to stir; the layers will meld as they cook.

After 4 to 5 hours on low, the sauce is bubbling around the edges, and the cheese has melted into a golden blanket. The chicken is tender and easily pierced with a fork. The aroma is rich and cheesy. Do not stir yet; let the layers finish melding.

Finish and Serve

6. 6Stir and Serve
   Once the chicken is cooked through, gently stir the sauce to combine the melted cheese, soup, and tomatoes into a smooth, golden sauce. Serve hot over steamed jasmine rice, spooning extra sauce over the top.
   Look for The sauce should be thick, creamy, and golden, with tender chicken pieces.
   Tip If the sauce seems thin, let it sit uncovered for 10 minutes to thicken.

Once stirred, the sauce is smooth, creamy, and golden with flecks of tomato. The chicken is fork-tender and coated in the sauce. The dish is ready to serve immediately over rice or your favorite side.

Common mistakes

A common mistake is lifting the lid to check on the chicken, which releases heat and extends cooking time. Another is using pre-shredded cheese that doesn't melt smoothly.

Also, avoid overcooking, which can make the chicken dry and the sauce separate. Stick to the recommended time and resist stirring until the end.

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 bubbly, thick, and golden, with the cheese fully melted and blended.

If the chicken flakes easily with a fork, it’s ready. Let it rest for a few minutes before serving to allow the sauce to settle.

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