Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is very tender and reaches an internal temperature of at least 165°F (74°C).
Once done, the cheese on top should be melted and lightly golden around the edges, and the sauce will be thick and creamy. Gently stir just around the edges if you’d like to mix a bit of the sauce, but leave most of the top layer intact for that baked-cheddar look.
Taste the sauce and add salt and pepper at the table if desired. Serve the chicken with plenty of the creamy cheddar sauce spooned over each portion.
Variations & Tips
For picky eaters, you can use mild cheddar instead of sharp, which has a gentler flavor. If your family likes a little extra creaminess, stir in an additional 1/4 cup sour cream at the end of cooking (just make sure the slow cooker is off so it doesn’t curdle). To lighten things up slightly, you can use light sour cream and reduced-fat cheddar, though the sauce may be a bit thinner.
