If you mean the popular “throw raw chicken tenderloins into the slow cooker” style recipe, here’s a simple version that works well for a comforting dinner.
Ingredients
- 1½–2 lb (700–900 g) raw chicken tenderloins
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- ½ cup chicken broth
- 1 packet ranch seasoning mix
- 1 tsp garlic powder
- ½ tsp black pepper
- 2 tbsp butter
- Optional: ½ tsp paprika and ½ cup shredded cheddar cheese
Instructions
- Place the raw chicken tenderloins in the bottom of the slow cooker.
- Sprinkle the ranch seasoning, garlic powder, pepper, and paprika over the chicken.
- Spoon the cream of chicken soup over the top and pour in the chicken broth.
- Add the butter.
- Cover and cook on LOW for about 3–4 hours or HIGH for about 2–3 hours, depending on the size of the tenderloins and your slow cooker.
- Check the thickest piece with a food thermometer. Chicken should reach 165°F (74°C) internally.
- Stir the sauce. If using cheese, sprinkle it over the chicken during the final 10–15 minutes.
- Serve over mashed potatoes, rice, pasta, or vegetables.
Tip
Chicken tenderloins cook relatively quickly, so don’t leave them cooking all day or they can become dry. A thermometer is the safest way to determine when they’re done.
