Golden Swiss Broccoli Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality condensed cream of chicken soup, as it forms the base of the sauce. If you prefer a lighter sauce, you can use reduced-fat soup and sour cream, but the texture may be slightly less rich.

To add a little extra depth, you can stir in a pinch of garlic powder or a dash of black pepper, though the recipe is delicious as is.

Shredding your own Swiss cheese makes a noticeable difference in the sauce's smoothness. Pre-shredded cheese often contains starch, which can prevent it from melting into a silky sauce. If you have leftover sauce, it thickens as it cools—add a splash of milk or chicken broth when reheating to bring it back to a creamy consistency.

Variations

• Mushroom Swiss Chicken: Replace the cream of chicken soup with cream of mushroom soup and add 1 cup of sliced mushrooms with the broccoli. The earthy mushrooms complement the Swiss cheese beautifully.
• Broccoli Cheddar Chicken: Swap the Swiss cheese for sharp cheddar and use cream of cheddar soup instead of cream of chicken. This version is extra cheesy and family-friendly.
• Spicy Southwest Chicken: Add a drained can of diced green chiles and a teaspoon of chili powder to the mixture. Use pepper jack cheese instead of Swiss for a little heat.
• Herbed Chicken and Broccoli: Stir in 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary with the other ingredients. The herbs add a fragrant, savory note that pairs well with the creamy sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of milk or chicken broth to restore the creamy texture.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more overnight. To reheat, place the desired portion in a saucepan over medium-low heat, stirring occasionally, until heated through.

Add a splash of milk or chicken broth to loosen the sauce if needed. The dish also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.

This recipe can be prepared the night before by layering all the ingredients in the slow cooker insert and refrigerating it overnight. In the morning, place the insert in the slow cooker and cook on LOW for 4 hours.

Note that starting from a cold pot may add about 30 minutes to the cooking time, so check the chicken's temperature before serving.

Serving ideas

Serve Golden Swiss Broccoli Chicken Tenders over a generous scoop of creamy mashed potatoes. The sauce acts like a gravy, soaking into the potatoes and making every bite rich and comforting.

For a lighter meal, serve over steamed rice or egg noodles, which will also soak up the delicious sauce. A simple green salad on the side adds a fresh contrast.

This dish is hearty enough to be a complete meal on its own, but it also pairs well with crusty bread for dipping into the sauce. For a low-carb option, serve over cauliflower rice or alongside roasted vegetables. The leftovers are just as delicious the next day, making this a great recipe for meal prep or a family dinner that stretches into lunch.

Frequently asked questions

Recipe card

Golden Swiss Broccoli Chicken Tenders

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb chicken breast tenderloins
• 4 cups fresh broccoli florets
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup sour cream
• 1 1/2 cups shredded Swiss cheese
• mashed potatoes for serving

Instructions

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

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

15 g

Fat

23 g

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