Crock Pot Chicken Tenderloins Recipe
Some recipes feel like a sigh of relief. This is one of them.
Because when you’ve had a long day, the absolute last thing you want to do is play stove-side babysitter. You just want something tender, flavorful, and effortless… and maybe something you didn’t pull from a cardboard box in the freezer section.
Enter: these crock pot chicken tenderloins.
They’re juicy, they’re cozy, and they’re about to become your go-to when you need to cook without actually cooking. No long ingredient lists. No five-step marinades. Just real food, slow-cooked to perfection, with a bright lemony twist and a sauce you’ll want to pour over everything you eat this week.
Let’s get into it.
What You’ll Need
Here’s what you’ll need to make these chicken tenderloins taste like actual love in food form:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken tenderloins | 2 lbs | Fresh or thawed if using frozen |
| Italian dressing mix | 1 packet | Dry seasoning packet, not bottled dressing |
| Minced garlic | 2 tsp | Fresh or jarred |
| Lemon juice | Juice of 2 lemons | Freshly squeezed, please |
| Butter | 2 tbsp | Salted or unsalted |
| Chicken broth | ½ cup | Low sodium if you’re watching salt |
| Cornstarch | 3 tbsp | To thicken the sauce |
| Cold water | 3 tbsp | For making the cornstarch slurry |
These ingredients are everyday-friendly but come together in a way that feels like you tried a lot harder than you actually did.
Tools You’ll Need
- Slow cooker (4–6 quart works great)
- Small saucepan
- Whisk
- Measuring cups & spoons
- Knife & cutting board (for lemon)
- Small bowl (for slurry)
Nothing fancy. Nothing niche. If you’ve made boxed mac and cheese, you’ve got what it takes.
How to Make Crock Pot Chicken Tenderloins
Here’s how this whole thing comes together:
- Add the chicken to the bottom of your slow cooker in a single layer.
- Sprinkle the Italian dressing mix and garlic right on top.
- Pour in the lemon juice and chicken broth.
- Top with butter — just drop the tablespoons on top of the chicken like little flavor bombs.
- Cover and cook on low for 3 to 4 hours or high for 1.5 to 2 hours, until the chicken is fully cooked and tender.
- Remove the chicken once done and set it aside. Don’t skip this step — we’ll get to the magic in a second.
- Pour the liquid from the slow cooker into a small saucepan. Heat over medium.
- In a small bowl, whisk together the cornstarch and cold water until smooth. This is your thickener.
- Slowly pour the slurry into the saucepan, whisking constantly, until it starts to thicken. This takes about 2–4 minutes.
- Add the chicken back into the slow cooker and pour the thickened sauce over it.
- Serve however you like. Rice, potatoes, over greens, with a spoon. I’m not judging.
Pro Tips
1. Don’t skip the thickened sauce.
It takes 5 minutes, but makes this dish feel 100x more put-together. It’s the difference between “that chicken was fine” and “wait, what’s in this sauce?”
2. Sear before slow cooking (optional).
If you have 5 extra minutes, a quick sear on each side adds a little caramelized flavor and keeps the texture nice and firm.
3. Use fresh lemon juice.
Yes, the bottled stuff is faster. But it also tastes like sadness. Get the real deal. Your tastebuds will notice.
4. Don’t overcook.
Even in a slow cooker, chicken tenderloins cook faster than you think. Check around the 3-hour mark on low or the 1.5-hour mark on high.
5. Taste and tweak.
After you make the sauce, give it a taste before pouring. If it needs a tiny pinch of salt or squeeze of lemon, go for it.
Substitutions & Variations
| Ingredient | Try This Instead | Why It Works |
|---|---|---|
| Chicken tenderloins | Boneless chicken breasts or thighs | Just adjust cook time (thighs need longer) |
| Italian dressing mix | Ranch or onion soup mix | Changes the flavor profile but still delicious |
| Butter | Olive oil | Lighter, still gives richness |
| Lemon juice | Lime juice or white wine vinegar | Tangy and fresh, with a twist |
| Cornstarch | Arrowroot powder or flour | Works the same way for thickening |
You can also toss in veggies (like baby carrots or cubed potatoes) if you want to make it a full one-pot meal. Just layer them on the bottom under the chicken so they soften nicely.
Make Ahead Tips
You can definitely prep this the night before:
- Add everything except the cornstarch and water into your slow cooker insert.
- Cover and store in the fridge.
- In the morning, pop the insert into the base and hit “start.”
Dinner will basically make itself while you go do life.
Leftovers & Storage
This recipe holds up like a champ.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken and sauce in a freezer bag or container for up to 2 months.
- Reheat: Microwave gently or warm on the stovetop. If it thickens too much, add a splash of water or broth to loosen.
Use leftovers in wraps, sandwiches, on top of salads, or stirred into rice bowls.
Pair It With…
Need an easy side? Try one of these:
| Side Dish | Why It Works |
|---|---|
| Mashed potatoes | Soaks up the sauce like a dream |
| Steamed broccoli | Adds crunch + color |
| Garlic rice | Flavor boost without much effort |
| Roasted asparagus | Light and fresh balance to the rich sauce |
| Warm dinner rolls | Because carbs and comfort belong together |
You could also toss the chicken with some pasta and call it a night.
Diet Swaps & Nutrition
This meal is pretty friendly to most diets with just a few tweaks:
| Diet | Adjustment |
|---|---|
| Low carb/Keto | Skip the cornstarch or use xanthan gum instead |
| Dairy-free | Use olive oil instead of butter |
| Gluten-free | Double-check your Italian dressing mix |
Estimated per serving (based on 6 servings):
- Calories: ~240
- Protein: ~28g
- Fat: ~11g
- Carbs: ~6g
FAQ
Can I use frozen chicken tenderloins?
Yes, but thaw them first for more even cooking. Straight-from-frozen can mess with the texture.
How long does it really take in the crock pot?
On low, it’s done in about 3 hours. On high, around 1.5 to 2. Just don’t overcook — nobody wants dry chicken.
Do I need to flip the chicken halfway through?
Nope. Let it do its thing.
Can I add vegetables?
Totally. Hearty ones like carrots or potatoes work best. Add them at the bottom so they stay submerged and cook evenly.
Can I double the recipe?
Yes, just make sure your slow cooker is big enough to fit it all without stacking the chicken too high.
Wrap Up
This Crock Pot Chicken Tenderloins recipe isn’t just easy — it’s ridiculously delicious for how little effort it takes. It’s the kind of thing that tastes like comfort, fills your kitchen with warm, lemony garlic vibes, and makes leftovers something to actually look forward to.
Try it once, and you’ll be coming back to it whenever life feels like a lot.
And when you do make it, I’d love to know what you think. Leave a comment and let me know how it went, what you paired it with, or what little twist you added.
Because those small changes? They’re the secret sauce.
