Golden Mozzarella Broccoli Chicken Tenders Step-by-step instructions

Before you start

Before starting, make sure the slow cooker is clean and ready. If using fresh broccoli, wash and cut it into bite-sized florets. If using frozen broccoli, thaw and drain it well to avoid excess water.

Measure out the shredded mozzarella and have the garlic herb butter softened for easy dotting. Open the can of cream of chicken soup. No other prep is needed—this recipe is truly dump-and-go.

Instructions

Layer and Top

1. 1Layer the Chicken and Broccoli
   Place the chicken tenderloins in a single layer in the bottom of a 6-quart slow cooker. Scatter the broccoli florets evenly around and between the chicken pieces.
   Look for The chicken and broccoli should be evenly distributed in the cooker.
   Tip For even cooking, try to keep the chicken in one layer if possible.
2. 2Add the Soup
   Spoon the condensed cream of chicken soup over the chicken and broccoli, spreading it gently to cover some of the ingredients.
   Look for The soup will look thick and lumpy—that's fine.
   Tip No need to stir; the slow cooker will do the work.

The chicken and broccoli are arranged in the slow cooker, the soup is spooned over, and the mozzarella and butter are scattered on top.

The ingredients look raw and separate, but that's exactly how they should be—the slow cooker will transform them.

Slow Cook

3. 3Top with Cheese and Butter
   Sprinkle the shredded mozzarella cheese evenly over the top. Dot with the garlic herb butter.
   Look for The cheese and butter should cover most of the surface.
   Tip If using salted butter, you may want to reduce added salt later.
4. 4Cook Low and Slow
   Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is fork-tender and cooked through.
   Look for The sauce will be bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.

After 4 hours on low, the kitchen smells of garlic and cheese. The sauce is bubbling gently, the cheese has melted into a golden blanket, and the chicken is tender. A quick temperature check confirms 165°F (74°C).

Stir and Serve

5. 5Stir and Serve
   Once the chicken is cooked through, gently stir the sauce to combine. Serve hot, spooned over cooked pasta, rice, or mashed potatoes.
   Look for The sauce should be creamy and the cheese fully melted.
   Tip For a thicker sauce, let it sit uncovered for 5 minutes before serving.

The sauce is creamy and well combined, with stretchy mozzarella strands. The chicken is fork-tender, and the broccoli is bright green and tender. Spoon over pasta and enjoy the comforting, cheesy goodness.

Common mistakes

Avoid lifting the lid during cooking, as this lets heat escape and can extend the cooking time. Don't overcook the chicken—check at the 3.5-hour mark if your slow cooker runs hot.

If the sauce looks separated, give it a good stir; the cheese may have clumped, but stirring will smooth it out. Also, be careful not to add extra salt until you've tasted the dish, as the soup and butter are already salty.

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 broccoli should be easily pierced with a fork but not mushy.

The sauce should be bubbling gently around the edges and the cheese fully melted and creamy. If the sauce seems thin, let the dish sit uncovered for 5–10 minutes to thicken slightly before serving.

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