Crock Pot Chicken Tenders
I first made these crock pot chicken tenders on a chaotic weeknight when I needed something hands-off, fast, and reliably tender—and they’ve been a staple ever since. This recipe turns plain chicken tenderloins into shreddable, juicy meat with just pantry spices and a slow cooker. It’s perfect for sandwiches, tacos, or a quick salad topper, and it scales easily when you need extra for meal prep or family dinners. If you like slow-cooker chicken that disappears fast, this will be your go-to—similar comfort to my take on Crock Pot Angel Chicken, but simpler and quicker.
Why you’ll love this dish
This recipe is one of those weeknight heroes: minimal hands-on time, inexpensive ingredients, and shreddable chicken that adapts to any meal. The gentle low heat keeps chicken moist while the simple spice mix adds savory depth without overpowering whatever you pair it with. It’s kid-friendly, freezer-friendly, and kind to busy schedules—ideal when you want protein ready for bowls, sliders, or casseroles.
“A simple five-ingredient slow-cooker chicken that tastes like you spent hours cooking—tender, juicy, and endlessly useful.” — Home cook review
How this recipe comes together
Start by laying the tenderloins in the crock pot so they cook evenly. Mix the dry seasonings separately, sprinkle them over the chicken, then add a drizzle of olive oil for richness and a splash of chicken broth to keep things moist. Low and slow for 4–6 hours melts the fibers so the meat becomes easy to shred. The result is versatile shredded chicken that’s ready for immediate use or to be chilled and stored for later.
What you’ll need
- 1 pound chicken tenderloins
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil (or avocado oil)
- 1/2 cup chicken broth (or low-sodium broth)
Notes and substitutions:
- Prefer boneless, skinless chicken breasts? Use 1.5–2 pounds and increase cook time slightly.
- No chicken broth? Use 1/2 cup water plus a bouillon cube or 1/2 teaspoon of Better Than Bouillon.
- For lower sodium, reduce the salt to 1/2 teaspoon and use low-sodium broth.
- Want a smokier flavor? Swap 1/2 teaspoon of the garlic powder for smoked paprika.
Step-by-step instructions
- Arrange the chicken tenderloins in a single layer in the crock pot. Overlapping is okay if needed.
- In a small bowl, stir together the salt, black pepper, garlic powder, and onion powder until evenly blended.
- Sprinkle the seasoning mixture evenly over the chicken, turning pieces as needed so both sides get coated.
- Drizzle the olive oil over the top, then pour the chicken broth around the edges (not directly over the seasoned tops) to keep the seasoning in place.
- Cover and cook on LOW for 4–6 hours. Check at 4 hours—tenders should easily reach 165°F and pull apart with two forks.
- Use two forks to shred the chicken right in the crock pot, or transfer to a cutting board and shred. Toss with the juices before serving.
What to serve it with
This shredded chicken is extremely adaptable:
- Sandwiches and sliders: pile into soft rolls with slaw or pickles.
- Tacos and burritos: top with lime, cilantro, avocado, and salsa.
- Salads and grain bowls: add to greens, quinoa, or rice with roasted veggies.
- Comfort pairings: stir into mac and cheese or use as filling for enchiladas.
- For a complete weeknight meal, serve with roasted broccoli, quick coleslaw, or warm tortillas.
Storage and reheating tips
- Refrigerate: Place cooled chicken in an airtight container for up to 3–4 days. Store some of the cooking juices with it to keep it moist.
- Freeze: Freeze in portions (1–2 cups each) for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet with a splash of broth over medium-low heat, or microwave covered with a damp paper towel in 30-second bursts until hot. Internal temp should reach 165°F before serving.
- Food safety: Don’t leave cooked chicken at room temperature longer than 2 hours to avoid bacterial growth.
Pro chef tips
- Browning optional: For extra flavor, sear the tenderloins briefly in a hot skillet with a bit of oil before adding to the crock pot—this adds Maillard flavor but isn’t required.
- Even cooking: Try to choose similar-sized tenderloins so everything cooks at the same rate.
- Keep it juicy: If you’re worried about dryness, check at 4 hours; smaller pieces can overcook if left too long.
- Make-ahead: The chicken freezes extremely well and is brilliant for meal prep—label portions with date and intended use (tacos, sandwiches, etc.).
- Also, if you like slow-cooker chicken variations, compare techniques with this Crock Pot Chicken Pot Pie version for different seasoning ideas.
Flavor swaps
- BBQ twist: Stir in 1/2 cup of your favorite BBQ sauce during the last 20 minutes of cooking.
- Mediterranean: Add 1 teaspoon dried oregano and a squeeze of lemon after shredding, then serve with olives and feta.
- Spicy: Add 1/2 teaspoon cayenne or a few dashes of hot sauce to the seasoning mix.
- Creamy garlic: Stir in 2 tablespoons of cream cheese after shredding for a richer texture—great for sliders.
- For different textures and fillings, you can also borrow techniques from other slow-cooker recipes like the Crock Pot Angel Chicken for inspiration.
Your questions answered
Q: How long will this take from start to finish?
A: Hands-on time is under 10 minutes. Cook time is 4–6 hours on LOW. Total time depends on whether you include prep and shredding.
Q: Can I use frozen chicken tenderloins?
A: Not recommended. Start with fully thawed chicken for even, safe cooking. Frozen chicken increases cook time unpredictably and can sit too long at unsafe temperatures.
Q: Is this recipe gluten-free and keto-friendly?
A: Yes—this basic version is naturally gluten-free and low in carbs. Watch out for substitutions like broth or sauces that may contain gluten or sugars.
Q: How do I prevent shredded chicken from drying out when reheating?
A: Reheat gently with a splash of broth or the reserved cooking juices and cover the pan to trap steam.
Q: Can I double the recipe?
A: Yes—use a larger slow cooker, or cook in two batches. Ensure the meat is not piled too deep so heat can circulate.
Conclusion
This Crock Pot Chicken Tenders recipe is an easy, versatile foundation for countless meals—perfect for busy nights, lunch prep, or feeding a crowd. For another hands-off chicken idea with a tangy twist, try the Slow Cooker BBQ Chicken Tenders – Fit Slow Cooker Queen. If you want a veggie-forward, buttery variation to pair with this shredded chicken, check out the Slow Cooker Garlic Butter Chicken and Veggies – The Magical Slow ….
Crock Pot Chicken Tenders
Ingredients
Main Ingredients
- 1 pound chicken tenderloins
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil or avocado oil
- 1/2 cup chicken broth or low-sodium broth
Instructions
Preparation
- Arrange the chicken tenderloins in a single layer in the crock pot. Overlapping is okay if needed.
- In a small bowl, stir together the salt, black pepper, garlic powder, and onion powder until evenly blended.
- Sprinkle the seasoning mixture evenly over the chicken, turning pieces as needed so both sides get coated.
- Drizzle the olive oil over the top, then pour the chicken broth around the edges (not directly over the seasoned tops) to keep the seasoning in place.
- Cover and cook on LOW for 4–6 hours. Check at 4 hours—tenders should easily reach 165°F and pull apart with two forks.
- Use two forks to shred the chicken right in the crock pot, or transfer to a cutting board and shred. Toss with the juices before serving.
