Chicken Tenderloins Crockpot Recipes

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. High five! (Or maybe a low five, ’cause we’re tired.) Good news: I’ve got your back with a recipe that practically cooks itself while you binge-watch your favorite show or, you know, do important adulting things. Get ready to meet your new favorite, ridiculously easy, crockpot chicken tenderloins!

Why This Recipe is Awesome

Okay, let’s be real. This recipe isn’t just “awesome,” it’s practically a culinary superpower. It’s so idiot-proof, even I didn’t mess it up (and I once tried to microwave a metal fork, so that’s saying something). Seriously, if you can press a button and occasionally remember you own a kitchen appliance, you can make this. It’s perfect for those days when your ambition is taking a nap, but your stomach definitely isn’t. Plus, hello, **meal prep savior**! You’ll have juicy, tender chicken ready for salads, sandwiches, tacos, or just straight-up fork-to-mouth action.

Ingredients You’ll Need

Don’t sweat it; we’re keeping it simple here. You probably have most of this stuff lurking in your pantry already.

• 1.5-2 lbs Chicken Tenderloins: The unsung heroes of quick meals. They’re like chicken breasts, but less commitment.
• 1 cup Chicken Broth (or stock): Your liquid BFF. Don’t cheap out on flavor here, unless you want bland chicken. (You don’t.)
• 1 packet (1 oz) Ranch Seasoning Mix: This is our secret weapon for maximum flavor with zero effort. Alternatively, use a packet of onion soup mix for a different vibe.
• Optional: Your Favorite Veggies: Think chopped carrots, potatoes, or celery if you want to make it a one-pot wonder. Your crockpot will be a happy camper.

Step-by-Step Instructions

Okay, deep breaths. This is probably the hardest part… kidding! Mostly. Get ready for some serious “dump-and-go” magic.

1. First things first, grab your trusty crockpot. No need for fancy prep here; just make sure it’s clean and ready for action.
2. Carefully (or not so carefully, whatever) place the chicken tenderloins at the bottom of the crockpot. Don’t overcrowd it; your chicken needs space to get its tender on.
3. Pour the chicken broth over the tenderloins. You want them mostly submerged but not drowning.
4. Sprinkle the entire packet of ranch seasoning mix evenly over the chicken and broth. **Don’t skimp on this part!** This is where the flavor party starts.
5. If you’re adding veggies, now’s the time! Toss them in with the chicken. They’ll soak up all that yummy flavor.
6. Pop the lid on your crockpot. Set it to LOW for 3-4 hours or HIGH for 1.5-2 hours. Walk away. Seriously. Go live your life.
7. Once the time is up, the chicken should be fall-apart tender. Use two forks to shred the chicken right in the crockpot. It’s super satisfying, trust me.
8. Stir everything together, coating the shredded chicken in all those delicious juices and seasoning. Serve it up and bask in your effortless glory!

Common Mistakes to Avoid

We all make mistakes, darling, but let’s try to avoid these rookie errors for maximum deliciousness:

• Overcrowding Your Crockpot: Thinking your crockpot is a magic clown car that can fit ALL the chicken. It’s not. Give your tenders some space, man! Too much chicken means uneven cooking.
• Forgetting to Plug It In: I know, I know. It sounds obvious, but you’d be surprised. Just… don’t be that person who comes home to cold chicken.
• Cooking on High All Day: Unless you like chicken jerky, stick to the low and slow method for juicier results. High heat for too long can dry out your precious tenderloins.
• Not Seasoning Enough: Bland food is a crime against humanity. The ranch packet is a solid start, but feel free to add a pinch of garlic powder or onion powder if you’re feeling fancy.

Alternatives & Substitutions

Feeling adventurous? Or just out of ranch seasoning? No worries, we’ve got options!

• Different Proteins: Chicken thighs? Sure! Pork loin (cut into smaller pieces)? Why not? Just adjust cooking time a smidge – thighs might need a tad longer.
• Sauce Variations: Instead of ranch mix, try a packet of taco seasoning and a jar of salsa for a Mexican twist. Or a bottle of BBQ sauce for pulled BBQ chicken. Or even teriyaki sauce! The possibilities are endless, my friend.
• Broth Substitutes: Water works in a pinch, but your taste buds might stage a protest. IMO, broth adds so much more flavor. If you’re really desperate, a bouillon cube dissolved in water is better than nothing.
• Extra Flavor Boost: Toss in a chopped onion or a few cloves of minced garlic at the start. Your kitchen will smell divine, and your chicken will thank you.

FAQ (Frequently Asked Questions)

Got questions? I probably do too, but I’ll pretend I know all the answers for your sake.

• Can I use frozen chicken tenderloins? Technically, yes, but it’s not ideal for food safety to cook frozen chicken in a crockpot for a long period on low heat. If you must, aim for higher heat and add an hour or two to the cooking time, making sure it reaches an internal temperature of 165°F. Best practice: Thaw ’em first!
• How long does this last in the fridge? Your delicious creation will be good for 3-4 days in an airtight container. Perfect for meal prep!
• Can I shred it right in the crockpot? Absolutely! It’s actually encouraged. The chicken will be so tender it practically shreds itself with two forks.
• Is it okay if I peek while it’s cooking? Sure, a quick peek won’t hurt, but try not to lift the lid too often. Each time you do, you release precious heat and steam, which can extend the cooking time. Patience, grasshopper!
• What if I don’t have chicken broth? As mentioned, water is a last resort, but it’ll lack flavor. A bouillon cube or paste dissolved in hot water is a decent substitute if you’re out of broth boxes.
• Can I make it spicy? Hells yeah! Add a pinch of red pepper flakes with the seasoning mix, or stir in a dash of your favorite hot sauce after shredding. Spice it up, buttercup!
• What do I serve this with? Oh, the possibilities! Rice, pasta, mashed potatoes, a side salad, baked sweet potatoes, or stuffed into tortillas for killer tacos. Honestly, sometimes I just eat it straight out of the pot. No judgment here.

Final Thoughts

See? Told ya it was easy! You just made dinner without breaking a sweat, burning anything, or even really trying. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, kick back, put your feet up, and enjoy the fruits of your very minimal labor. High five, for real this time!