Golden Swiss Broccoli Chicken Tenders Step-by-step instructions

Before you start

Before starting, have all the ingredients ready. Rinse the broccoli and cut it into bite-sized florets. Measure the sour cream and shred the Swiss cheese if not already shredded.

No need to pre-cook anything—everything goes into the slow cooker raw. If you plan to serve over mashed potatoes, prepare those just before serving or keep them warm on the stove. The slow cooker does the rest, so you can set it and forget it.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the chicken tenderloins in an even layer in the bottom of a 6-quart slow cooker. Scatter the broccoli florets around and over the chicken. Spoon the condensed cream of chicken soup over the top, then dollop the sour cream over the soup. Sprinkle the shredded Swiss cheese evenly over everything.
   Look for The ingredients are layered in the pot, with the cheese covering the top.
   Tip No need to stir—the layers will meld as they cook.
2. 2Cover and Cook
   Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is fork-tender and cooked through. Do not open the lid during cooking to keep the heat steady.
   Look for The sauce is bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If using a newer slow cooker, check at 3 1/2 hours—they can run hot.

After layering all the ingredients, the slow cooker is filled with raw chicken, broccoli, soup, sour cream, and cheese. As it cooks, the cheese melts and the sauce begins to bubble around the edges.

After 4 hours, the kitchen smells rich and savory. The sauce is bubbling gently and the chicken is cooked through, tender enough to pull apart with a fork. The broccoli is bright green and tender-crisp.

Check and Stir

3. 3Check the Chicken
   After 4 hours, check the chicken by inserting an instant-read thermometer into the thickest piece. It should register at least 165°F (74°C). The chicken should be fork-tender and easily pull apart.
   Look for The chicken is opaque and pulls apart easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken isn't done, continue cooking for 30 more minutes and check again.
4. 4Stir Gently
   Gently stir the mixture to combine the sauce and coat the chicken and broccoli evenly. Be careful not to break up the chicken too much—large chunks are nice.
   Look for The sauce is smooth and creamy, coating every piece.
   Tip Use a spoon to stir, not a whisk, to keep the chicken intact.

When you lift the lid, you'll see a golden, bubbly sauce coating the chicken and broccoli. The chicken should be opaque and fork-tender, and the broccoli should be tender but still vibrant. Gently stir to combine, making sure the sauce is smooth and coats everything evenly. The mixture should be thick and creamy, not watery. If it looks thin, let it cook uncovered for a few minutes to reduce.

Serve

5. 5Serve Over Mashed Potatoes
   Spoon a generous portion of the chicken and broccoli mixture over warm mashed potatoes on each plate. Serve immediately, with extra sauce spooned over the top.
   Look for The sauce is glossy and the chicken is tender.
   Tip For a lighter option, serve over rice or egg noodles instead.

The finished dish is a comforting medley of tender chicken, crisp-tender broccoli, and a rich, creamy Swiss sauce. Spoon it over warm mashed potatoes, letting the sauce soak into the potatoes. The chicken is moist and flavorful, the broccoli adds a fresh bite, and the sauce is decadent and satisfying. Serve immediately while hot.

Common mistakes

One common mistake is opening the slow cooker lid too often during cooking, which lets out heat and extends the cooking time. Trust the process and keep the lid on until the end. Another pitfall is using pre-shredded cheese, which can contain anti-caking agents that prevent smooth melting.

Shred your own Swiss cheese for the creamiest sauce. Also, avoid overcooking the chicken—check at 4 hours and remove it as soon as it reaches 165°F (74°C) to prevent it from becoming dry.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. Use an instant-read thermometer to check. The chicken should be fork-tender and easily pull apart.

The broccoli should be tender but still bright green, and the sauce should be bubbling and slightly thickened. If the sauce seems too thin, leave the lid off for 15 minutes on HIGH to let it reduce slightly.

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