Crockpot Recipes With Chicken Tenderloins

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. High-five! And guess what? Your Crockpot is about to become your new best friend, especially when those glorious chicken tenderloins are involved. We’re talking minimal effort, maximum flavor, and a dish so good you might actually fool yourself into thinking you spent hours slaving away. Spoiler alert: you didn’t. You basically pressed a button and walked away like a culinary boss.

Why This Recipe is Awesome

Let’s be real, life’s too short for complicated recipes on a Tuesday night. This chicken tenderloin crockpot creation is basically the superhero of weeknight meals. Why is it so awesome, you ask? Well, first off, it’s pretty much **idiot-proof**. Even I, Queen of forgetting things on the stove, manage to nail this every single time. It’s forgiving, it’s flavorful, and it transforms those humble tenderloins into a melt-in-your-mouth experience.

Plus, it’s a set-it-and-forget-it dream. You literally dump ingredients, turn it on, and come back hours later to a house smelling like a gourmet restaurant. Cleanup? Minimal. Stress? Non-existent. It’s the kind of meal that makes you feel accomplished without breaking a sweat. Consider it your secret weapon for impressing guests or just treating yourself to something ridiculously good.

Ingredients You’ll Need

Alright, gather your troops! Here’s what you’ll need to make this magic happen. Don’t worry, nothing too fancy, just the good stuff:

• **1.5 – 2 lbs Chicken Tenderloins:** The star of our show! These cook super fast and stay wonderfully juicy.
• **1 (10.75 oz) Can Cream of Chicken Soup (or Mushroom, if you’re feeling wild):** The secret to ultimate creamy goodness. Don’t judge, it works!
• **1/2 cup Chicken Broth:** To keep things moist and flavorful.
• **1 (8 oz) Block Cream Cheese, softened:** Because everything is better with cream cheese, IMO.
• **1 tsp Garlic Powder:** Garlic makes everything better, period.
• **1/2 tsp Onion Powder:** Garlic’s best buddy, adding another layer of yum.
• **1/2 tsp Dried Italian Seasoning:** For that hint of “I know what I’m doing” flavor.
• **Salt and Black Pepper to taste:** Don’t be shy, season generously!
• **Optional: Fresh Parsley or Chives, chopped:** For a little pop of color and freshness at the end.

Step-by-Step Instructions

Ready? This is so easy, you’ll wonder why you ever bothered with actual cooking before.

1. **Prep the Chicken:** Pat your chicken tenderloins dry with a paper towel. This isn’t strictly necessary, but it helps the seasonings stick. Place them in the bottom of your trusty crockpot.
2. **Season Generously:** Sprinkle the garlic powder, onion powder, Italian seasoning, salt, and pepper all over the chicken. Make sure every tenderloin feels the love.
3. **The Creamy Goodness:** In a separate bowl, whisk together the cream of chicken soup and chicken broth until smooth. Pour this mixture over the chicken in the crockpot.
4. **Add the Cream Cheese:** Now, take your softened cream cheese and dollop it over the soup mixture. No need to mix it in right away; it’ll melt and blend beautifully as it cooks.
5. **Set and Forget (The Best Part!):** Cover your crockpot with the lid. Cook on **LOW for 3-4 hours** or on **HIGH for 1.5-2 hours**. The chicken is done when it’s super tender and reaches an internal temperature of 165°F. **For tenderloins, low and slow is often best to keep them from drying out.**
6. **Stir and Serve:** Once cooked, give everything a good stir to incorporate that glorious melted cream cheese into a smooth, creamy sauce. If you want, you can shred the chicken right in the pot with two forks – it should be falling apart!
7. **Garnish and Devour:** Serve hot over rice, pasta, mashed potatoes, or even just with some crusty bread. A sprinkle of fresh parsley or chives adds a fancy touch, if you’re feeling extra.

Common Mistakes to Avoid

Even though this recipe is basically foolproof, there are a few rookie errors you can dodge to ensure peak deliciousness:

• **Lifting the Lid Too Often:** Resist the urge! Every time you peek, you lose heat, and that adds precious minutes (or even an hour!) to your cooking time. **Let it do its thing!**
• **Overcooking on High:** Chicken tenderloins are lean. Cooking them on HIGH for too long can turn them dry and sad. If in doubt, go for the LOW setting. Better safe than sorry, my friend.
• **Forgetting to Season:** Bland chicken is a culinary tragedy. Don’t be afraid to season! The measurements are a guide; adjust to your taste.
• **Not Softening the Cream Cheese:** If your cream cheese is straight from the fridge, it’ll take longer to melt and incorporate smoothly. Take it out a bit before, or zap it in the microwave for 15-20 seconds.
• **Not Plugging in the Crockpot:** Laugh all you want, but it happens. **Double-check that plug!** A cold crockpot just makes for a long wait and a very raw dinner.

Alternatives & Substitutions

Feeling creative? Or just missing an ingredient? No stress, here are some ideas to mix things up:

• **Creamy Base Swaps:** If you’re not a fan of cream of chicken soup, you can use a combination of heavy cream and a little cornstarch slurry (cornstarch mixed with water) to thicken it. Or, for a dairy-free option, full-fat coconut milk can work, though it’ll give a slightly different flavor profile.
• **Veggies Galore:** Want to sneak in some greens? Add chopped carrots and celery at the beginning with the chicken. Frozen peas or spinach can be stirred in during the last 30 minutes of cooking.
• **Spice It Up:** A pinch of red pepper flakes, a dash of hot sauce, or even a can of diced green chiles will give this dish a nice kick.
• **Cheese, Please!** Stir in some shredded cheddar or Parmesan cheese during the last 15 minutes of cooking for an extra cheesy sauce. Because, why not?
• **Different Seasonings:** Feeling global? Swap the Italian seasoning for a taco seasoning packet for a Mexican twist, or a ranch dressing packet for a zesty ranch chicken.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

1. **Can I use frozen tenderloins?** Well, you *can*, you rebel. Just know it might add an extra hour or two to your cooking time, depending on how frozen solid they are. **No need to thaw them first, though!**
2. **How long does this keep in the fridge?** Cooked chicken dishes are generally good for 3-4 days in an airtight container. Perfect for meal prepping!
3. **Do I need to sear the chicken first?** Nope, not for this recipe. That’s the beauty of the crockpot – no extra steps needed. Just toss and go!
4. **What can I serve this with besides rice or pasta?** Mashed potatoes, quinoa, roasted vegetables, or even a fresh side salad are all fantastic choices. Get creative!
5. **My sauce is too thin/thick, what do I do?** If it’s too thin, you can mix a tablespoon of cornstarch with a tablespoon of cold water, stir it into the hot sauce, and cook for another 15-20 minutes. Too thick? Add a splash more chicken broth.
6. **Can I use chicken breasts instead of tenderloins?** Absolutely! Just be aware that larger breasts might need an extra hour of cooking on low. You might want to cut them into smaller chunks to ensure even cooking.
7. **Is it really THAT easy?** Yes, my friend, yes it is. I wouldn’t lie to you. This is your new go-to for delicious laziness.

Final Thoughts

And there you have it! A ridiculously easy, unbelievably tasty crockpot chicken tenderloin recipe that’ll make you feel like a culinary genius without, you know, *being* one. This dish is perfect for those busy nights when you need comfort food that practically cooks itself. So go forth, embrace your crockpot, and enjoy the deliciousness that awaits!

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!