34 Delicious Crockpot Chicken Tenderloin Recipes for Busy Weeknights

Hey there, busy home cooks! How many times have you stared into the fridge at 5 p.m., wondering what to make for dinner? If you’re craving something delicious, easy, and hands-off, you’ve come to the right place. We’ve gathered 34 mouthwatering crockpot chicken tenderloin recipes that will transform your hectic weeknights. Get ready to fall in love with your slow cooker all over again—let’s dive in!

Slow Cooker Honey Garlic Chicken Tenderloins

Craving something deliciously hands-off for busy weeknights? I recently discovered this honey garlic chicken recipe during a particularly hectic soccer practice week, and it’s become my go-to solution when I want flavorful chicken without hovering over the stove. The slow cooker does all the heavy lifting while I tackle other tasks, filling the house with the most incredible savory-sweet aroma.

Ingredients

– 2 pounds chicken tenderloins
– 1/2 cup honey
– 1/3 cup soy sauce
– 4 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground ginger
– 1/2 teaspoon black pepper
– 2 tablespoons cornstarch
– 3 tablespoons water
– 2 tablespoons chopped fresh parsley

Instructions

1. Place chicken tenderloins in a single layer at the bottom of your slow cooker.
2. In a small bowl, whisk together honey, soy sauce, minced garlic, olive oil, ground ginger, and black pepper until fully combined.
3. Pour the honey garlic mixture evenly over the chicken tenderloins, making sure each piece gets coated.
4. Cover the slow cooker and cook on LOW for 4 hours or HIGH for 2 hours until chicken reaches 165°F internally.
5. Carefully transfer the cooked chicken to a serving platter using tongs, leaving the sauce in the slow cooker.
6. In a separate small bowl, create a slurry by mixing cornstarch and water until smooth with no lumps remaining.
7. Turn the slow cooker to HIGH setting and whisk the cornstarch slurry into the remaining sauce.
8. Cook the sauce uncovered for 15-20 minutes, stirring occasionally, until it thickens to a glossy, syrup-like consistency.
9. Pour the thickened sauce over the arranged chicken tenderloins on your serving platter.
10. Sprinkle chopped fresh parsley evenly over the finished dish for color and freshness.

Zesty and tender with that perfect sticky-sweet glaze, these chicken tenderloins practically melt in your mouth. The garlic provides just enough savory punch to balance the honey’s sweetness, creating layers of flavor in every bite. I love serving these over fluffy rice to soak up all that amazing sauce, or shredding the chicken for incredible sandwich fillings that make lunch prep a breeze.

Crockpot Lemon Herb Chicken Tenderloins

Cooking with a crockpot has become my weekday salvation, especially when I want something flavorful without hovering over the stove. Just last Tuesday, I threw these lemon herb chicken tenderloins together before heading out for school pickup, and came home to the most incredible aroma filling the house. It’s become my go-to when I need a meal that feels special but requires minimal effort.

Ingredients

– 2 lbs chicken tenderloins
– 1/4 cup olive oil
– 1/4 cup lemon juice
– 3 cloves garlic, minced
– 1 tbsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lemon, sliced
– 1/4 cup chicken broth

Instructions

1. Pat the chicken tenderloins completely dry with paper towels to ensure proper browning.
2. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper until fully combined.
3. Place the chicken tenderloins in a single layer at the bottom of your crockpot.
4. Pour the prepared marinade evenly over the chicken, making sure each piece is coated.
5. Arrange the lemon slices on top of the chicken in an even layer.
6. Pour the chicken broth around the edges of the crockpot, being careful not to wash the marinade off the chicken.
7. Cover the crockpot with its lid and cook on LOW for 4 hours or until the chicken reaches an internal temperature of 165°F.
8. Carefully remove the chicken from the crockpot using tongs and transfer to a serving platter.
9. For a thicker sauce, transfer the remaining liquid to a saucepan and simmer for 8-10 minutes until reduced by half.
10. Spoon the reduced sauce over the chicken before serving.

The tenderloins come out incredibly juicy with a bright, herbaceous flavor that permeates every bite. I love serving this over fluffy quinoa to soak up all that lemony sauce, or shredding it for the most amazing chicken salad sandwiches the next day.

Savory BBQ Crockpot Chicken Tenderloins

There’s something magical about coming home to a house that smells like summer barbecue, even on the busiest of weekdays. These savory BBQ crockpot chicken tenderloins have become my go-to solution for feeding a hungry family without spending hours in the kitchen—they practically cook themselves while I tackle my never-ending to-do list.

Ingredients

• 2 pounds chicken tenderloins
• 1 cup barbecue sauce
• 1/4 cup chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper

Instructions

1. Place 2 pounds of chicken tenderloins in a single layer at the bottom of your crockpot.
2. In a medium bowl, whisk together 1 cup barbecue sauce, 1/4 cup chicken broth, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper until fully combined.
3. Pour the sauce mixture evenly over the chicken tenderloins, making sure each piece gets coated.
4. Cover the crockpot with its lid and cook on LOW heat for 4 hours—this slow cooking method ensures the chicken becomes incredibly tender without drying out.
5. After 4 hours, carefully remove the lid and check that the chicken reaches an internal temperature of 165°F using a meat thermometer.
6. Use two forks to shred the chicken directly in the crockpot, pulling the meat apart against the grain for the best texture.
7. Stir the shredded chicken thoroughly to coat it with the remaining sauce in the crockpot.
8. Let the chicken rest in the warm crockpot for 10 minutes to allow the flavors to meld together perfectly.

Oh, the way these tender shreds soak up that smoky-sweet barbecue sauce makes every bite absolutely irresistible. I love piling this chicken high on toasted buns for classic sandwiches, but it’s equally fantastic stuffed into baked potatoes or served over a bed of rice for a heartier meal that always disappears quickly.

Crockpot Creamy Pesto Chicken Tenderloins

My family’s hectic weeknights mean I’m always on the hunt for dump-and-go dinners that feel special without the fuss. This Crockpot Creamy Pesto Chicken Tenderloins recipe is my latest triumph—it’s rich, comforting, and practically cooks itself while I tackle homework or squeeze in a workout.

Ingredients

• 2 pounds chicken tenderloins
• 1 cup basil pesto
• 1 cup heavy cream
• 1/2 cup chicken broth
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. Place 2 pounds of chicken tenderloins in the bottom of a 6-quart slow cooker.
2. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of black pepper evenly over the chicken.
3. In a medium bowl, whisk together 1 cup of basil pesto, 1 cup of heavy cream, 1/2 cup of chicken broth, and 4 cloves of minced garlic until fully combined.
4. Pour the pesto mixture over the chicken in the slow cooker, ensuring all tenderloins are coated.
5. Cover and cook on LOW for 4 hours or until the chicken reaches an internal temperature of 165°F.
6. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
7. Stir the slurry into the slow cooker to thicken the sauce.
8. Add 1/2 cup of grated Parmesan cheese and stir until melted and incorporated.
9. Let the dish rest for 10 minutes before serving to allow the sauce to set. Last night, I served this over fluffy jasmine rice, and the creamy pesto clung to every grain. The chicken stays incredibly tender, while the garlic and Parmesan add a savory depth that makes it feel restaurant-worthy.

Easy Mexican-Style Crockpot Chicken Tenderloins

Zesty and effortless—that’s how I describe this weeknight lifesaver that’s become my go-to when I’m juggling work deadlines and hungry kids. Inspired by my neighbor’s potluck contribution last summer, I’ve tweaked it to perfection using my trusty slow cooker, which honestly does all the heavy lifting while I tackle my never-ending laundry pile.

Ingredients

• 1.5 lbs chicken tenderloins
• 1 cup chicken broth
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 medium white onion, sliced
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Pat the 1.5 lbs chicken tenderloins completely dry with paper towels to ensure a better sear.
2. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear chicken for 2 minutes per side until golden brown but not cooked through.
4. Arrange sliced white onion and minced garlic evenly across the bottom of a 6-quart crockpot.
5. Place seared chicken tenderloins in a single layer over the onions.
6. Whisk together 1 cup chicken broth, 1/4 cup lime juice, 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/2 tsp salt in a medium bowl.
7. Pour the spice mixture evenly over the chicken, ensuring all pieces are coated.
8. Cover and cook on LOW for 3 hours or until chicken reaches 165°F internally when tested with an instant-read thermometer.
9. Use two forks to shred the chicken directly in the crockpot, mixing it with the accumulated juices.
10. Stir in 1/4 cup fresh cilantro and let stand uncovered for 5 minutes to allow flavors to meld.

Creamy yet tangy, these tender shreds soak up the smoky-spiced broth beautifully. I love piling them into warm corn tortillas with pickled red onions, or spooning them over cilantro-lime rice for a hearty bowl that somehow feels both comforting and fresh.

Hearty Crockpot Chicken and Rice Tenderloins

Keeping my family fed during busy weeknights used to be a challenge until I discovered this crockpot gem. Now it’s our go-to comfort meal that practically cooks itself while I’m tackling work emails or shuttling kids to activities. Nothing beats coming home to the savory aroma of chicken and rice filling the entire house.

Ingredients

– 1.5 lbs chicken tenderloins
– 1 cup long-grain white rice
– 1 cup chicken broth
– 1 cup water
– 1 onion, diced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 3 garlic cloves, minced
– 1 tsp dried thyme
– 1 tsp paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
– 2 tbsp olive oil
– 1/4 cup fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2. Pat chicken tenderloins completely dry with paper towels to ensure proper browning.
3. Sear chicken tenderloins for 2-3 minutes per side until golden brown but not cooked through.
4. Transfer seared chicken to the crockpot insert, arranging them in a single layer.
5. Add diced onion, sliced carrots, and chopped celery to the same skillet, cooking for 4-5 minutes until slightly softened.
6. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
7. Spread the vegetable mixture evenly over the chicken in the crockpot.
8. Rinse 1 cup of long-grain white rice under cold water until water runs clear to remove excess starch.
9. Sprinkle rice evenly over the vegetable layer in the crockpot.
10. Whisk together 1 cup chicken broth, 1 cup water, 1 teaspoon dried thyme, 1 teaspoon paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon salt in a measuring cup.
11. Pour the liquid mixture slowly over the rice, making sure all grains are submerged.
12. Cover the crockpot and cook on LOW heat for 4 hours or HIGH heat for 2 hours until rice is tender and chicken reaches 165°F internally.
13. Remove the lid and let the dish rest for 10 minutes to allow the rice to absorb any remaining liquid.
14. Fluff the rice gently with a fork, being careful not to break up the chicken pieces.
15. Stir in 1/4 cup chopped fresh parsley just before serving for a fresh herbal note. The tender chicken practically falls apart when pressed with a fork, while the rice absorbs all the savory juices for incredible flavor in every bite. I love serving this over a bed of fresh spinach that wilts beautifully from the heat, or packing the leftovers for next-day lunches that taste even better.

Tangy Orange Ginger Crockpot Chicken Tenderloins

Haven’t we all had those days where we want something delicious but don’t want to spend hours in the kitchen? That’s exactly why this tangy orange ginger crockpot chicken has become my go-to recipe on busy weeknights. I first threw this together when my sister dropped by unexpectedly, and now it’s a family favorite that requires minimal effort for maximum flavor.

Ingredients

– 2 lbs chicken tenderloins
– 1 cup orange juice
– 1/4 cup soy sauce
– 3 tbsp honey
– 2 tbsp rice vinegar
– 1 tbsp fresh ginger, grated
– 2 cloves garlic, minced
– 1 tbsp cornstarch
– 2 tbsp water
– 2 green onions, sliced
– 1 tsp sesame seeds

Instructions

1. Place 2 lbs chicken tenderloins in a 6-quart slow cooker in a single layer.
2. In a medium bowl, whisk together 1 cup orange juice, 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp fresh ginger, and 2 cloves minced garlic until fully combined.
3. Pour the orange juice mixture evenly over the chicken tenderloins in the slow cooker.
4. Cover the slow cooker and cook on LOW heat for 4 hours or until chicken reaches 165°F internally. Tip: Don’t lift the lid during cooking to maintain consistent temperature.
5. Carefully remove chicken from slow cooker using tongs and transfer to a serving platter.
6. In a small bowl, create a slurry by whisking 1 tbsp cornstarch with 2 tbsp cold water until smooth with no lumps.
7. Pour the cooking liquid from the slow cooker into a small saucepan and bring to a simmer over medium heat.
8. Whisk the cornstarch slurry into the simmering sauce and cook for 2-3 minutes until thickened to a glaze consistency. Tip: Always mix cornstarch with cold liquid first to prevent clumping.
9. Spoon the thickened orange ginger glaze over the arranged chicken tenderloins.
10. Garnish with 2 sliced green onions and 1 tsp sesame seeds before serving. Tip: Toasting the sesame seeds in a dry pan for 1 minute enhances their nutty flavor.
My mouth waters just thinking about how the tender chicken practically melts with each bite, balanced by that bright citrus kick and warm ginger spice. This dish pairs wonderfully over fluffy jasmine rice where the grains soak up every drop of the glossy sauce, or you can shred the chicken for fantastic tacos the next day.

Crockpot Teriyaki Chicken Tenderloins

Busy weeknights used to mean takeout in our house until I discovered this magical crockpot teriyaki chicken recipe. Between soccer practice and work deadlines, I needed something that practically cooked itself while delivering restaurant-quality flavor, and this dish has become our family’s go-to solution for hectic evenings.

Ingredients

– 2 lbs chicken tenderloins
– 1 cup teriyaki sauce
– 1/4 cup honey
– 3 tbsp rice vinegar
– 2 tsp minced garlic
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp cold water
– 2 tbsp sliced green onions
– 1 tsp sesame seeds

Instructions

1. Place 2 lbs chicken tenderloins in a 6-quart slow cooker in a single layer.
2. In a medium bowl, whisk together 1 cup teriyaki sauce, 1/4 cup honey, 3 tbsp rice vinegar, 2 tsp minced garlic, and 1 tsp grated ginger until fully combined.
3. Pour the sauce mixture evenly over the chicken tenderloins, making sure each piece is coated.
4. Cover the slow cooker and cook on LOW heat for 4 hours or until chicken reaches an internal temperature of 165°F.
5. Carefully transfer the cooked chicken to a serving platter using tongs, leaving the sauce in the slow cooker.
6. In a small bowl, create a slurry by whisking 1 tbsp cornstarch with 2 tbsp cold water until smooth and lump-free.
7. Turn the slow cooker to HIGH heat and whisk the cornstarch slurry into the remaining sauce.
8. Cook the sauce uncovered for 15-20 minutes, stirring occasionally, until it thickens to a glaze consistency that coats the back of a spoon.
9. Pour the thickened teriyaki glaze over the arranged chicken tenderloins.
10. Garnish with 2 tbsp sliced green onions and 1 tsp sesame seeds before serving.

Hearty and satisfying, these tenderloins soak up the sweet-savory teriyaki glaze beautifully while maintaining their juicy texture. The caramelized edges from the slow cooking process add wonderful depth to each bite, making this perfect served over fluffy jasmine rice with steamed broccoli on the side for a complete meal that feels far fancier than its minimal effort suggests.

Garlic Parmesan Crockpot Chicken Tenderloins

Every time I make this garlic parmesan crockpot chicken, I’m reminded of that chaotic Tuesday when my kids had back-to-back soccer practices and I needed something delicious waiting for us when we finally collapsed through the door. This recipe has become my ultimate weeknight lifesaver—tender, flavorful, and practically makes itself while I’m running errands or working from home.

Ingredients

• 2 pounds chicken tenderloins
• 1/2 cup grated parmesan cheese
• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth
• 2 tablespoons chopped fresh parsley

Instructions

1. Place 2 pounds chicken tenderloins in a single layer at the bottom of your crockpot.
2. In a small bowl, combine 1/2 cup grated parmesan cheese, 1/4 cup olive oil, 3 tablespoons minced garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well mixed.
3. Spread the garlic parmesan mixture evenly over all chicken tenderloins, making sure each piece is fully coated.
4. Pour 1/4 cup chicken broth around the edges of the crockpot, being careful not to wash the seasoning off the chicken.
5. Cover the crockpot and cook on LOW heat for 4 hours or until chicken reaches an internal temperature of 165°F.
6. Carefully remove the lid, being mindful of the steam that will release.
7. Sprinkle 2 tablespoons chopped fresh parsley over the cooked chicken.
8. Use tongs to transfer the chicken tenderloins to a serving platter.

But what really makes this dish special is how the chicken becomes incredibly tender while still holding its shape perfectly. The garlic infuses throughout every bite without being overpowering, and the parmesan creates this beautiful savory crust that my family fights over. I love serving these over creamy polenta or stuffing them into crusty rolls for the most amazing chicken sandwiches you’ll ever taste.

Smoky Chipotle Lime Crockpot Chicken Tenderloins

Keeping my family fed during busy weeknights used to be such a struggle until I discovered this magical combination of smoky chipotle and zesty lime. Now my slow cooker does all the work while I tackle everything else on my to-do list, and the aroma that fills our home is absolutely irresistible.

Ingredients

– 2 lbs chicken tenderloins
– 2 tbsp olive oil
– 3 tbsp chipotle peppers in adobo sauce, minced
– 1/4 cup fresh lime juice
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chicken broth
– 2 tbsp chopped fresh cilantro

Instructions

1. Pat the chicken tenderloins completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear chicken tenderloins for 2 minutes per side until golden brown but not cooked through.
4. Transfer seared chicken to the crockpot, arranging in a single layer.
5. In a small bowl, whisk together minced chipotle peppers, lime juice, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
6. Pour the spice mixture evenly over the chicken in the crockpot.
7. Add chicken broth around the edges of the crockpot, being careful not to wash off the spice coating.
8. Cover and cook on LOW for 4 hours or HIGH for 2 hours until chicken reaches 165°F internally.
9. Use two forks to shred the chicken directly in the crockpot, mixing it with the accumulated juices.
10. Stir in chopped cilantro and let stand for 5 minutes before serving.

During those final minutes of resting, the flavors really meld together beautifully. The chicken becomes incredibly tender and juicy while maintaining that perfect smoky kick from the chipotle. I love serving these over cilantro-lime rice for a complete meal, or stuffing them into warm tortillas with some crisp shredded cabbage for amazing tacos that always disappear quickly.

Crockpot Honey Mustard Chicken Tenderloins

Dinner prep just got a whole lot easier with this family favorite that’s been saving my busy weeknights for years. I first threw this together when my kids were begging for something “not boring” but I had zero energy for complicated cooking—now it’s in our regular rotation because it’s practically foolproof and always delivers that sweet-savory comfort we crave.

Ingredients

• 2 lbs chicken tenderloins
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp whole grain mustard
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup chicken broth
• 1 tbsp cornstarch
• 2 tbsp cold water
• 2 tbsp fresh parsley, chopped

Instructions

1. Pat 2 lbs chicken tenderloins completely dry with paper towels to ensure proper browning.
2. Season chicken evenly on both sides with 1/2 tsp salt and 1/2 tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Arrange chicken in a single layer in the hot skillet, working in batches if necessary to avoid overcrowding.
5. Sear chicken for 2 minutes per side until golden brown but not cooked through.
6. Transfer seared chicken to a 6-quart slow cooker in a single layer.
7. Whisk together 1/2 cup honey, 1/4 cup Dijon mustard, 2 tbsp whole grain mustard, 3 minced garlic cloves, and 1 tsp smoked paprika in a medium bowl until smooth.
8. Pour the honey mustard mixture evenly over the chicken in the slow cooker.
9. Add 1/4 cup chicken broth around the edges of the chicken to prevent drying.
10. Cover and cook on LOW for 3 hours or until chicken reaches 165°F internal temperature.
11. Transfer cooked chicken to a serving platter using tongs, leaving the sauce in the slow cooker.
12. Whisk 1 tbsp cornstarch with 2 tbsp cold water in a small bowl until no lumps remain.
13. Stir the cornstarch slurry into the sauce in the slow cooker until fully incorporated.
14. Cover and cook on HIGH for 15 minutes until sauce thickens to a gravy-like consistency.
15. Pour the thickened sauce over the chicken on the serving platter.
16. Sprinkle with 2 tbsp fresh chopped parsley for color and freshness.

My family loves how the chicken stays incredibly tender while the sauce caramelizes into this glossy, sticky-sweet coating that clings to every bite. Mustard lovers can double the whole grain mustard for extra texture and bite, and I often serve it over fluffy rice to soak up every last drop of that incredible sauce—it makes the whole house smell like comfort food heaven.

Italian-Seasoned Crockpot Chicken Tenderloins

Perfect for those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen, these Italian-seasoned crockpot chicken tenderloins have become my go-to solution. I first started making this recipe during my son’s soccer season when we were constantly rushing between practices and homework, and now it’s a family favorite that practically cooks itself while I tackle other tasks.

Ingredients

• 2 pounds chicken tenderloins
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/4 cup lemon juice
• 2 tablespoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat the 2 pounds of chicken tenderloins completely dry with paper towels to ensure even browning.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken tenderloins for 2 minutes per side until golden brown but not cooked through.
4. Transfer the seared chicken to a 6-quart slow cooker in a single layer.
5. Pour 1 cup of chicken broth and 1/4 cup of lemon juice over the chicken in the slow cooker.
6. Sprinkle 2 tablespoons of Italian seasoning, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper evenly over the chicken.
7. Cover the slow cooker and cook on LOW heat for 3 hours or until the chicken reaches an internal temperature of 165°F.
8. Sprinkle 1/4 cup of grated Parmesan cheese over the chicken during the last 15 minutes of cooking.
9. Transfer the cooked chicken to a serving platter using tongs.
10. Garnish with 2 tablespoons of chopped fresh parsley before serving.

Amazingly tender and infused with robust Italian flavors, these chicken tenderloins practically melt in your mouth while maintaining just enough structure to hold up in sandwiches or salads. The Parmesan creates a subtle crust that contrasts beautifully with the juicy interior, making this versatile enough for everything from pasta dishes to grain bowls where the cooking liquid doubles as a light sauce.

Simple Buffalo Crockpot Chicken Tenderloins

Recently, I found myself craving that classic buffalo wing flavor but wanted something I could just toss in the crockpot and forget about while tackling my endless to-do list. These Simple Buffalo Crockpot Chicken Tenderloins have become my go-to solution for busy weeknights when I need a satisfying meal without the fuss. I love how the slow cooker does all the work, filling the house with that irresistible spicy aroma while I go about my day.

Ingredients

– 2 pounds chicken tenderloins
– 1 cup buffalo sauce
– 1/4 cup unsalted butter
– 1 tablespoon white vinegar
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder

Instructions

1. Place 2 pounds of chicken tenderloins in a 6-quart slow cooker in a single layer.
2. In a small saucepan over medium heat, melt 1/4 cup of unsalted butter completely.
3. Whisk 1 cup of buffalo sauce, 1 tablespoon of white vinegar, 1 teaspoon of garlic powder, and 1/2 teaspoon of onion powder into the melted butter until fully combined.
4. Pour the sauce mixture evenly over the chicken tenderloins in the slow cooker.
5. Cover the slow cooker with its lid and cook on LOW heat for 3 hours.
6. After 3 hours, check that the chicken reaches an internal temperature of 165°F using an instant-read thermometer.
7. Use two forks to shred the chicken directly in the slow cooker, mixing it with the sauce.
8. Let the shredded chicken sit in the warm slow cooker for 10 minutes to absorb more sauce.
9. Serve immediately while hot. Last night, I piled this saucy chicken high on toasted buns for the most incredible sliders, but it’s equally fantastic over a crisp salad or tucked into warm tortillas. The tenderloins become incredibly juicy and soak up all that tangy buffalo flavor, while the slow cooking ensures every bite is perfectly seasoned without any dryness.

Sweet and Sour Crockpot Chicken Tenderloins

Perfect for those busy weeknights when you want something delicious without the fuss, I first made this sweet and sour chicken when my slow cooker became my kitchen best friend. The aroma that fills your home as it simmers away is pure comfort, and it’s become my go-to for potlucks because everyone always asks for the recipe.

Ingredients

• 2 pounds chicken tenderloins
• 1 cup pineapple juice
• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup apple cider vinegar
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1/2 teaspoon red pepper flakes
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 white onion, sliced
• 1 cup pineapple chunks
• 2 tablespoons sliced green onions
• 1 tablespoon sesame seeds

Instructions

1. Place 2 pounds chicken tenderloins in a 6-quart slow cooker.
2. Whisk together 1 cup pineapple juice, 1/2 cup ketchup, 1/3 cup brown sugar, 1/4 cup apple cider vinegar, 3 tablespoons soy sauce, 1 tablespoon minced garlic, 1 teaspoon grated ginger, and 1/2 teaspoon red pepper flakes in a medium bowl.
3. Pour the sauce mixture over the chicken in the slow cooker.
4. Add 1 sliced red bell pepper, 1 sliced green bell pepper, and 1/2 sliced white onion to the slow cooker.
5. Cover and cook on LOW for 5 hours or HIGH for 2.5 hours until chicken reaches 165°F internally.
6. Whisk 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl until smooth.
7. Stir the cornstarch slurry into the slow cooker sauce to thicken it.
8. Add 1 cup pineapple chunks and cook for an additional 30 minutes on HIGH.
9. Sprinkle with 2 tablespoons sliced green onions and 1 tablespoon sesame seeds before serving.

You’ll love how the chicken becomes incredibly tender while soaking up that perfect balance of sweet and tangy flavors. The vegetables keep just enough crunch to contrast the soft texture, making every bite interesting. Try serving it over jasmine rice to catch all that glorious sauce, or stuff it into warm tortillas for a fun twist on taco night.

Mediterranean Style Crockpot Chicken Tenderloins

Aren’t we all looking for those magical recipes that practically cook themselves while we tackle our busy days? I discovered this Mediterranean-style crockpot chicken last month when my sister’s family visited unexpectedly, and it saved my sanity with its hands-off approach and incredible flavors that make everyone think I spent hours in the kitchen.

Ingredients

– 2 lbs chicken tenderloins
– 1/4 cup olive oil
– 3 tbsp lemon juice
– 4 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup cherry tomatoes
– 1/2 cup kalamata olives
– 1/4 cup crumbled feta cheese
– 2 tbsp chopped fresh parsley

Instructions

1. Pat the chicken tenderloins completely dry with paper towels to ensure proper browning and texture. 2. Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl until fully emulsified. 3. Arrange chicken tenderloins in a single layer at the bottom of your crockpot to promote even cooking. 4. Pour the marinade mixture evenly over the chicken, making sure each piece gets coated. 5. Scatter cherry tomatoes and kalamata olives around the chicken pieces. 6. Cover and cook on LOW heat for 4 hours or until chicken reaches an internal temperature of 165°F when tested with a meat thermometer. 7. During the final 10 minutes of cooking, sprinkle crumbled feta cheese over the chicken and vegetables to gently warm without melting completely. 8. Garnish with fresh chopped parsley just before serving to maintain its vibrant color and fresh flavor. For perfectly tender chicken every time, avoid lifting the lid during cooking as it significantly reduces the temperature. Freshly squeezed lemon juice makes a noticeable difference compared to bottled varieties in brightening the overall flavor profile. When testing for doneness, insert the meat thermometer into the thickest part of the tenderloin without touching the crockpot surface for an accurate reading. Finally, the chicken becomes incredibly fork-tender while the tomatoes burst to create a light sauce, with the briny olives and creamy feta balancing the bright lemon-garlic notes beautifully. Fold this flavorful chicken into warm pita pockets with a dollop of tzatziki, or serve it over couscous to soak up every bit of the delicious juices.

Crockpot Ranch Chicken Tenderloins

Finally, after a long day of chasing kids and deadlines, I discovered this ridiculously easy Crockpot Ranch Chicken Tenderloins recipe that’s become my weeknight savior. Folks, if you own a slow cooker and five minutes of prep time, you’re about to become the hero of your own kitchen story. Forget complicated dinners—this one practically cooks itself while you tackle life’s chaos.

Ingredients

– 2 pounds chicken tenderloins
– 1 packet ranch seasoning mix
– 1 cup chicken broth
– 1/2 cup sour cream
– 2 tablespoons butter
– 1 teaspoon garlic powder
– 1/2 teaspoon black pepper

Instructions

1. Place 2 pounds chicken tenderloins in a single layer at the bottom of your 6-quart slow cooker.
2. Sprinkle 1 packet ranch seasoning mix evenly over the chicken, making sure each piece gets coated.
3. Pour 1 cup chicken broth around the edges of the chicken to prevent washing off the seasoning.
4. Add 2 tablespoons butter, cut into small pieces, distributing them across the chicken surface.
5. Sprinkle 1 teaspoon garlic powder and 1/2 teaspoon black pepper over the entire mixture.
6. Cover the slow cooker and cook on LOW heat for 4 hours until chicken reaches 165°F internally.
7. Carefully remove the chicken tenderloins to a serving platter using tongs, keeping them intact.
8. Whisk 1/2 cup sour cream into the remaining liquid in the slow cooker until smooth and creamy.
9. Return the chicken to the slow cooker, spooning the sauce over each piece to coat thoroughly.
10. Let the chicken rest in the warm sauce for 5 minutes before serving to allow flavors to meld. Zesty ranch flavor permeates every tender bite of these chicken tenderloins, creating a creamy sauce that clings perfectly to each piece. Serve them over fluffy rice to soak up every drop of that delicious sauce, or shred the chicken for incredible ranch-infused tacos that’ll have everyone asking for seconds.

Conclusion

Savor the convenience of these 34 crockpot chicken tenderloin recipes that make busy weeknights deliciously simple. We hope you find new family favorites among these easy, flavorful dishes! Don’t forget to share which recipes you loved most in the comments below and pin this article to your Pinterest boards for easy meal planning.