Golden Cheddar Sun-Dried Tomato Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For a thicker sauce, remove the lid during the last 30 minutes of cooking to let some moisture evaporate.

If the sauce is too thick, stir in a splash of chicken broth or milk to reach the desired consistency. Taste and adjust seasoning with salt and pepper if needed.

To make this a complete meal, add a cup of frozen peas or green beans during the last 30 minutes of cooking. They’ll warm through without becoming mushy. For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce before serving.

Variations

• Spicy Cheddar Chicken: Add 1 diced jalapeño or 1/2 teaspoon red pepper flakes with the garlic. Use pepper jack cheese instead of cheddar for a smoky, spicy twist.
• Bacon Ranch Version: Stir in 1/2 cup cooked, crumbled bacon and 1 packet of ranch dressing mix along with the soup. Top with extra bacon before serving.
• Mediterranean Style: Use feta cheese instead of cheddar, and add 1/4 cup sliced Kalamata olives and 1 teaspoon dried oregano with the tomatoes.
• Creamy Mushroom Chicken: Replace the sun-dried tomatoes with 1 cup sliced mushrooms and use cream of mushroom soup instead of roasted garlic. Add 1 teaspoon thyme.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of broth.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

The sauce will thicken as it cools; add a splash of broth or water when reheating to bring it back to a creamy consistency. Reheat gently in the microwave or on the stovetop until hot.

You can assemble the entire dish up to 24 hours in advance. Layer the ingredients in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on low for 4 to 5 hours. You may need to add 30 minutes to the cooking time since you’re starting from cold.

Serving ideas

Spoon the chicken and sauce over steamed jasmine rice, and garnish with fresh parsley or chives if desired.

The creamy sauce is also delicious over egg noodles, mashed potatoes, or creamy polenta. A side of crusty bread is perfect for soaking up every last bit of sauce.

For a lighter option, serve the chicken over a bed of sautéed spinach or roasted vegetables. The rich sauce pairs well with crisp green salads or steamed broccoli. This dish is hearty enough to stand alone, but it also plays nicely with a simple green vegetable.

Frequently asked questions

Recipe card

Golden Cheddar Sun-Dried Tomato Chicken Tenders

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 4 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of roasted garlic soup
• 2 cups shredded sharp yellow cheddar cheese
• 2 tbsp unsalted butter, cut into small pieces

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk

Estimated nutrition per serving

Calories

430

Protein

38 g

Carbohydrates

8 g

Fat

27 g

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