Can I use chicken breast instead of tenderloins?

Yes. Boneless, skinless chicken breast can replace the tenderloins, but larger pieces generally need more cooking time. Always check the thickest portion with a thermometer and cook until it reaches 165°F (74°C).

Can I use frozen chicken tenders?

For this recipe, thawed chicken is recommended because it allows more predictable cooking and seasoning. Thaw the chicken safely in the refrigerator before preparing the recipe.

How do I keep slow cooker chicken tenders from drying out?

The most important step is avoiding unnecessary overcooking. Chicken tenderloins are lean and small, so start checking them around the 2-hour mark and remove them once they reach 165°F.

Can I prepare the chicken ahead of time?

Yes. You can season the chicken and prepare the garlic and broth ahead of time. Keep the uncooked ingredients refrigerated and cook them within a safe timeframe.

Can I freeze the cooked chicken?

Yes. Cool the cooked chicken, portion it into freezer-safe containers or bags, and freeze for up to about 3 months for best quality

What can I do with leftover chicken tenders?

Slice them for salads, wraps, sandwiches, rice bowls, or meal-prep lunches. The cooking juices can also be spooned over rice or vegetables for extra flavor.

Why is my chicken releasing a lot of liquid?

Chicken naturally releases moisture during cooking. The slow cooker also traps steam, so the finished dish can have more liquid than you might expect. Spoon the flavorful juices over the chicken when serving.

Slow Cooker Chicken Tenders – Easy, Juicy & Tender

Description

Juicy slow cooker chicken tenders seasoned with garlic, paprika, Italian seasoning, and lemon. They make an easy weeknight dinner with minimal hands-on preparation.

Ingredients

Scale

1 1/2 pounds boneless, skinless chicken breast tenderloins

1/2 cup low-sodium chicken broth

1 tablespoon olive oil

3 cloves garlic, minced

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon Italian seasoning

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon fresh lemon juice

Instructions

Prepare Chicken: Pat the chicken tenderloins dry with paper towels.

Mix Seasoning: Combine the paprika, onion powder, Italian seasoning, salt, and black pepper in a small bowl.

Season Chicken: Rub the chicken tenderloins with olive oil, then coat them evenly with the seasoning mixture.

Add Liquids: Pour the chicken broth into the bottom of the slow cooker and add the minced garlic and lemon juice.

Arrange Chicken: Place the seasoned chicken tenderloins in the slow cooker in a mostly even layer.

Slow Cook: Cover and cook on LOW for 2 to 3 hours, beginning to check the chicken around the 2-hour mark.

Check Temperature: Cook until the thickest tenderloin reaches 165°F (74°C) on an instant-read thermometer.

Rest Chicken: Remove the chicken and let it rest for a few minutes before serving.

Serve Warm: Spoon some of the cooking juices over the chicken and serve with your favorite sides.

Notes

Chicken tenderloins are lean and can dry out if overcooked, so begin checking around 2 hours. For best results, use an instant-read thermometer and cook to 165°F (74°C). Refrigerate leftovers within 2 hours and use within 3 to 4 days, or freeze for up to about 3 months for best quality. Nutrition values are estimates based on the listed ingredients and 4 servings.

Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Slow Cooker

Nutrition

Serving Size: About 6 ounces chicken with cooking juices
Calories: 278
Sugar: 1g
Sodium: 560mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 45g
Cholesterol: 109mg

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