Name: Crock Pot Chicken Tenders
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 1 pound chicken tenderloins; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon olive oil (or avocado oil); 1/2 cup chicken broth (or low-sodium broth)

I first tried this Crock Pot Chicken Tenders on a hectic weeknight and it instantly became the “go-to” protein for lunches, sandwiches, and quick family dinners. The tenders cook low and slow until they’re tender enough to shred, soaking up simple seasonings and the savory broth. It’s an easy, hands-off recipe that turns a single pound of tenderloins into versatile shredded chicken you can use all week. If you want more slow-cooker chicken inspiration, check this roundup of the best chicken crockpot recipe ideas.

What makes this recipe special

This recipe shines because it’s nearly foolproof: minimal prep, pantry-friendly spices, and a result that’s moist every time. It’s perfect for busy households, meal prep, or when you need a neutral-flavored shredded chicken to carry other flavors (BBQ, tacos, creamy sauces).

“Hands-off, tender, and reliably flavorful — the shredded chicken is what weeknight dinners are made of.”

You’ll notice the seasoning is simple on purpose. That keeps the tenders adaptable: finish them with BBQ sauce, toss with a creamy sauce, or use as the filling in wraps.

How this recipe comes together

Prep: Season the tenderloins with a simple mix of salt, pepper, garlic, and onion powders.
Layer: Place the tenders in the crock pot in a single layer (it’s okay if they touch or slightly overlap).
Add fat and liquid: Drizzle oil over the meat and add chicken broth around the edges to maintain the seasoning on top.
Slow cook: Let the tenders cook on LOW for about 4–6 hours until they reach 165°F and pull apart with forks.
Finish: Shred directly in the pot or on a board, then toss with the cooking juices for extra flavor and moisture.

Gather these items

1 pound chicken tenderloins
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil (or avocado oil)
1/2 cup chicken broth (or low-sodium broth)

Notes and substitutions:

Use low-sodium broth if you want tighter control over salt.
Avocado oil is a neutral alternative to olive oil and tolerates heat well.
For a quicker version, you can halve the broth and finish with a splash after cooking if needed.

Directions to follow

Arrange the chicken tenderloins in a single layer in the crock pot. Slight overlapping is fine.
In a small bowl, mix the salt, black pepper, garlic powder, and onion powder until even.
Sprinkle the seasoning over the chicken, turning pieces so both sides get coated.
Drizzle the olive oil over the top of the tenders. Pour the chicken broth around the edges of the crock pot so it doesn’t wash the seasoning off.
Cover and cook on LOW for 4–6 hours. Start checking at 4 hours — the chicken should reach 165°F internally and pull apart easily with two forks.
Shred the chicken with two forks directly in the crock pot, or transfer to a cutting board and pull into pieces. Toss the shredded chicken with the juices before serving.

Pro tip: If you want a slightly crisp exterior after shredding, spread the pulled chicken on a baking sheet and broil for 2–3 minutes, watching closely.

Best ways to enjoy it

These tenders are a workhorse protein — here are serving ideas:

Pile into tacos with slaw and avocado.
Make BBQ sandwiches by tossing shredded chicken with your favorite BBQ sauce.
Stir into pasta or rice bowls with roasted veggies.
Add to salads for extra protein. For a cozy combo, serve alongside a bowl of creamy crockpot chicken gnocchi soup for a filling meal.
Use as meal-prep protein for wraps, grain bowls, or quick lunches.

How to store & freeze

Refrigerate: Cool leftovers within 2 hours and store in an airtight container for 3–4 days.
Freeze: Place shredded chicken in freezer-safe bags or containers with a little of the cooking juices to prevent drying. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheat safely: Reheat to an internal temperature of 165°F. Microwave covered with a splash of broth for even heating, or warm in a 325°F oven in a covered dish until hot. On the stovetop, simmer gently with a few tablespoons of broth.

Food safety note: Always discard perishable food left out more than 2 hours (1 hour above 90°F).

Pro chef tips

Even seasoning: Sprinkle the seasoning slowly and turn the tenders once so each piece gets an even coating.
Keep juices: Pour the broth around the edges to preserve the dry seasoning on top — this concentrates flavor.
Shred warm: Shred while still hot for easier pulling and to allow the meat to soak up juices.
Don’t overcook: While a little extra time won’t ruin the texture, very long cooking can make very lean pieces stringy; check at 4 hours.
Batch cook: Double or triple the recipe for meal prep. Freeze portions with some cooking liquid for best texture. For other slow-cooker flavor ideas, try this angel chicken recipe for variety.

Different ways to try it

BBQ-style: After shredding, toss with warm BBQ sauce and a splash of the cooking juices.
Mediterranean: Add lemon zest, oregano, and kalamata olives after cooking.
Spicy buffalo: Stir in buffalo sauce and a little melted butter.
Low-carb: Serve over cauliflower rice with steamed greens.
Dairy-free: Keep oils and broth as-is; avoid butter-based finishes.
For a creamy variant, pair shredded tenders with a bowl of creamy chicken gnocchi for an indulgent weeknight combo.

Helpful answers

Q: How long does this take total?
A: Active prep is about 5–10 minutes. Cook time on LOW is 4–6 hours; check at 4 hours for doneness.

Q: Can I use chicken breasts instead of tenderloins?
A: Yes. Use boneless, skinless breasts and check temperature — breasts may need the same 4–6 hours on LOW but can dry out slightly if overcooked. Keep some cooking liquid to maintain moisture.

Q: Is it safe to shred the chicken in the crock pot?
A: Yes — as long as the chicken reached 165°F while cooking, shredding right in the pot is safe and keeps the meat moist.

Q: Can I double the recipe in my crock pot?
A: Yes, if your crock pot has capacity. Keep pieces in a single layer where possible; slight overlap is fine. Increase cook time slightly if fully stacked, and always verify the internal temp is 165°F.

Q: How can I make this more flavorful without extra salt?
A: Use low-sodium broth and add aromatics like a smashed garlic clove, bay leaf, or a squeeze of lemon after cooking to brighten flavors.

Conclusion

If you want a saucier spin on slow-cooker tenders, try this Slow Cooker BBQ Chicken Tenders from Fit Slow Cooker Queen for an easy sticky finish. For an alternate dinner that cooks low and slow with veggies, see this Slow Cooker Garlic Butter Chicken and Veggies recipe for inspiration.