Description
A simple and delicious Crockpot chicken tenderloins recipe that makes weeknight dinners effortless and flavorful.
Ingredients
- 1.5–2 lb chicken tenderloins
- Salt and black pepper, to taste
- Garlic powder (about 1 tsp)
- Onion powder (about 1 tsp)
- 1–2 tbsp olive oil (for searing)
- Your choice of vegetables, chopped (suggestions: broccoli florets, sliced carrots, bell pepper strips, or baby potatoes)
- Cooked rice, for serving
Instructions
- Pat the chicken tenderloins dry with paper towels. Season evenly on all sides with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a skillet over medium heat until shimmering. Add the tenderloins and brown 1–2 minutes per side; you’re aiming for color, not to cook through.
- Transfer the browned tenderloins to the Crockpot in a single layer if possible.
- Surround the chicken with your choice of chopped vegetables. Place denser vegetables (carrots, potatoes) on the bottom; softer ones (broccoli, bell peppers) can go on top.
- Cover and cook on Low for 4–6 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Serve hot over cooked rice, spooning any cooking juices over the rice for extra flavor.
Notes
Use boneless skinless chicken breasts or thighs as substitutes. For a saucier result, add 1/2–1 cup low-sodium chicken broth or a splash of white wine to the Crockpot before cooking.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American