So, you just wrestled a bag of frozen chicken tenders out of the freezer, stared at it, and thought, “There has to be an easier way than frying these one by one, right?” Honey, you came to the right place. We’re about to make your crockpot the hero of your weeknight dinner plans, no defrosted drama required.
Why This Recipe is Awesome
Seriously, if “set it and forget it” had a culinary mascot, it would be this recipe. It’s so ridiculously simple, you might actually feel guilty about how little effort you put in. But don’t! You deserve deliciousness without the fuss. Plus, cleanup? Minimal. Your future self will thank you for making this.
Ingredients You’ll Need
- Frozen Chicken Tenders (about 1.5-2 lbs). Duh, but worth saying! No need to thaw, seriously. That’s the whole point.
- Your Favorite BBQ Sauce (about 1 cup). Or teriyaki. Or buffalo. Live a little!
- A little something extra: Onion powder, garlic powder, paprika (a teaspoon of each, just to spice things up a bit).
- A splash of chicken broth or water (about 1/4 cup). Helps keep things moist and happy.
- Optional fun: A chopped onion, bell peppers, pineapple chunks (if you’re feeling tropical).
Step-by-Step Instructions
- Grab your Crockpot: Make sure it’s plugged in and ready for action. No cold shoulders here!
- Toss in the Tenders: Gently place those frozen chicken tenders right into the bottom of your slow cooker. Don’t worry if they’re a bit clumped; they’ll separate as they cook.
- Sauce it Up: Pour your chosen sauce generously over the chicken. Make sure every tender gets a good coating.
- Season Like a Pro: Sprinkle your onion powder, garlic powder, and paprika over the saucy chicken. Give it a gentle stir if you’re feeling ambitious, but honestly, the crockpot will do most of the work.
- Add the Liquid: Pour in that chicken broth or water. This helps prevent the sauce from getting too thick and ensures your chicken stays juicy.
- Set and Forget (Seriously!): Cover your crockpot. Cook on LOW for 4-6 hours or HIGH for 2-3 hours. Cooking times can vary, so keep an eye on it!
- Shred and Serve: Once the chicken is cooked through (internal temp of 165°F / 74°C), use two forks to shred it right in the pot. Mix it all up with the sauce. Serve on buns, over rice, with a side salad – whatever floats your boat!
Common Mistakes to Avoid
- Adding too much liquid: You’ll end up with soup, not saucy chicken. Start small; you can always add a bit more later.
- Lifting the lid constantly: Every time you peek, your crockpot loses heat, extending the cooking time. Resist the urge! Let it do its thing.
- Forgetting to spray the crockpot: If your crockpot isn’t non-stick, a quick spray with cooking oil spray can save you from scrubbing nightmares later. Trust me on this one.
- Overcooking: Chicken can dry out, even in a crockpot. Check for doneness around the lower end of the cooking time range.
Alternatives & Substitutions
Sauce Swap: BBQ is a classic, but don’t limit yourself! Try buffalo sauce for a spicy kick (hello, buffalo chicken sandwiches!), teriyaki for an Asian-inspired vibe, or even a creamy mushroom soup for a super comforting dish. My personal fave? A honey mustard sauce for something sweet and tangy!
Veggies: Toss in some baby carrots, chopped celery, or even some diced potatoes during the last hour for a more complete meal. Just make sure they’re small enough to cook through quickly.
Spice Level: Want more heat? Add a pinch of red pepper flakes or a dash of hot sauce. Feeling mild? Skip the paprika and stick to the basics.
FAQ (Frequently Asked Questions)
- “Do I really not need to thaw the chicken?” Nope! That’s the magic trick. Straight from the freezer to the pot. It helps keep the chicken super moist. You’re welcome.
- “Can I use chicken breasts or thighs instead of tenders?” Absolutely! Just ensure they’re boneless and skinless. The cooking time might vary slightly, but the principle is the same.
- “What if my chicken is still frozen solid after the recommended time?” Your crockpot might be running a bit cool, or your chicken pieces are super thick. Give it another hour on HIGH, or two on LOW. Always check the internal temperature!
- “Can I prep this the night before?” You can definitely get your ingredients ready, but for food safety, I wouldn’t recommend putting raw frozen chicken in a cold crockpot overnight. Just do it in the morning, it takes like 5 minutes, tops!
- “My sauce is too thin! Help!” No worries! After shredding the chicken, you can spoon some of the sauce into a small saucepan, bring it to a simmer, and thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) until it’s perfect. Or just embrace the saucy goodness!
- “What should I serve this with?” The world is your oyster! Buns for sandwiches, rice for a bowl, mashed potatoes, pasta, or even just a big green salad. Get creative!
Final Thoughts
See? I told you this was going to be easy-peasy lemon-squeezy. Now you’ve got a killer meal that basically cooked itself, leaving you more time for important things, like binging your favorite show or, you know, adulting. Go on, pat yourself on the back. You’ve earned it! Enjoy!
