crock pot recipe for chicken tenders
The Best crock pot recipe for chicken tenders
I’ve been making these crock pot chicken tenders for years, and I’ll be honest—it’s one of those simple but game-changing recipes that never fails. There’s something so satisfying about pulling a big batch out of the slow cooker on a busy weeknight, knowing the kids are going to love them just as much as I do. They’re not overly greasy, not dry, and they come out perfectly tender every single time, which is a rare thing with chicken. Plus, I can throw in a few extra veggies or seasonings if I’m feeling fancy, and it still turns out just as good. My family—especially my picky eaters—always begs for seconds, and honestly, I don’t blame them. It’s that good.
What really makes this recipe special is how easy it is to customize. I’ll often mix in some shredded cheese or a little bit of BBQ sauce if we’re having a casual dinner, or I’ll just keep it simple with just the seasoning and olive oil. It’s the kind of meal that works for everyday cooking or for when we’re hosting a little get-together—no fuss, no stress. And the health benefits? Well, slow cooking keeps the meat moist without needing extra oil, and since we’re using whole wheat or whole grain breadcrumbs, it’s got a little more fiber than plain chicken tenders. My kids don’t even notice the difference, but I appreciate that it’s still a balanced meal for them. Plus, it’s always a hit with guests, so it’s basically a no-brainer for any occasion.
Slow Cooker Honey Garlic Chicken Tenders
Juicy, tender chicken tenders coated in a sweet and savory honey garlic sauce, perfectly cooked in the slow cooker for a hands-off meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken tenders
- 1 cup breadcrumbs (or crushed whole-grain crackers)
- 1 egg, beaten
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp honey
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp ketchup
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp onion powder
- ½ tsp red pepper flakes (optional)
- 1 tbsp olive oil
👨🍳Directions
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1 Prep the chicken: Cut chicken tenders into bite-sized pieces. In a shallow bowl, whisk together egg, garlic powder, paprika, salt, and pepper.
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2 Coat the chicken: Dip each piece in the egg mixture, then roll in breadcrumbs until fully covered. Place in a single layer on a baking sheet (optional for crisping).
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3 Make the sauce: In a small bowl, mix honey, soy sauce, ketchup, minced garlic, vinegar, Dijon mustard, onion powder, and red pepper flakes. Stir in olive oil.
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4 Cook the chicken: Place breaded chicken pieces in the slow cooker. Pour sauce over the top, ensuring all pieces are coated. Stir gently to combine.
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5 Cook: Cover and cook on low for 4 hours or high for 2 hours. For extra crispiness, transfer to a baking sheet and broil for 2–3 minutes at the end.
🔧Equipment
- Slow cooker
- Mixing bowls
- Baking sheet (optional for crisping)
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Honey Garlic Chicken Tenders Works
This crock pot chicken tender recipe is always a lifesaver for busy families because it’s simple to prepare ahead of time while keeping the flavors tender and juicy. It’s perfect for gatherings when you need a hearty, crowd-pleasing dish without the stress of last-minute cooking—just toss the ingredients in, set it to cook, and let the slow heat do the work. Plus, it’s ideal for meal prep, so you can serve it up fresh or reheat it easily for leftovers.
❓ Frequently Asked Questions About Slow Cooker Honey Garlic Chicken Tenders
1. What ingredients should I use for the best crock pot chicken tenders?
For the best crock pot chicken tenders, use boneless, skinless chicken breasts or thighs cut into bite-sized pieces. Essential ingredients include: – 2 lbs chicken tenders (or cut chicken breast/thighs into 1-inch pieces) – 1 cup breadcrumbs (or crushed cornflakes for a lighter texture) – ½ cup milk or buttermilk (for tenderness) – 2 tbsp flour (for coating) – 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, salt, and pepper – Optional: 1 tbsp olive oil (for browning) and 1 cup marinade (like BBQ, honey mustard, or teriyaki)
2. How do I prepare the chicken tenders for the crock pot?
To prep the chicken tenders perfectly: 1. Cut chicken into even, bite-sized pieces (about 1-inch cubes). 2. In a shallow dish, mix milk or buttermilk with 1 tsp garlic powder, 1 tsp onion powder, salt, and pepper. 3. Dip each piece in the milk mixture, then coat with flour. 4. Press lightly with a fork to adhere the coating. 5. Toss in breadcrumbs (or crushed cornflakes) until fully covered. 6. Press again to ensure even coating—this prevents greasiness.
3. How long should I cook the crock pot chicken tenders, and what setting should I use?
Cook on LOW for 4-5 hours or HIGH for 2-3 hours, depending on the size of your crock pot. For extra crispy tenders, add a little oil and toast the breadcrumbs before coating. Check at 3 hours if using HIGH—tender but not mushy. For juicier results, use LOW to allow slow, even cooking.
4. Can I add any sauces or seasonings to the crock pot for extra flavor?
Absolutely! Here are some great sauce and seasoning options to mix into the liquid or coat the chicken: – BBQ Sauce: ½ cup (add after cooking for tanginess) – Honey Mustard: ¼ cup honey + 2 tbsp Dijon mustard – Teriyaki: ½ cup soy sauce + 2 tbsp honey + 1 tsp ginger – Cheese Sauce: 1 cup milk + ½ cup shredded cheddar (add after cooking) – Spicy: 1 tsp cayenne, 1 tbsp hot sauce, or smoked paprika – Garlic Butter: 2 tbsp butter + 2 minced garlic cloves (add after cooking)
5. How do I prevent the chicken tenders from getting mushy or dry in the crock pot?
To keep tenders tender and moist: – Cut chicken evenly—uneven pieces cook faster and can dry out. – Use a liquid base (broth, milk, or water) to prevent drying out. – Don’t overcook—remove when internal temp reaches 165°F (74°C). – Add a splash of acid (lemon juice, vinegar, or tomato paste) to tenderize. – Rest for 5 minutes before serving to redistribute juices. – Avoid overcrowding—use a lid and cook on LOW to maintain moisture.
