12 Chicken Tenderloin Crockpot Recipes with Sauces You’ll Love

Chicken tenderloin recipes for the crockpot are easy, forgiving dinners because the small cuts stay tender in a good sauce. Aromatics, dairy, chiles, fruit, or spices build texture and flavor while the chicken cooks low and slow. The twelve versions below take that same foundation in very different directions.

Start with Classic Chicken Tenderloins with Mushroom Gravy for a Sunday supper, try Honey Garlic Chicken Tenderloins if you want sticky sweet heat, go Buffalo Ranch Chicken Tenderloin Sliders for game day, and keep Salsa Verde Chicken Tenderloin Bowls in your back pocket for a bright weeknight meal.

Which Chicken Tenderloin Crockpot Recipes Should You Make?

Classic Chicken Tenderloins with Mushroom Gravy

This is the one to cook when you want a slow cooker dinner that tastes like it came from a roasting pan. The mushrooms and thyme build a deep, savory base around the tenderloins, and the cornstarch finish gives you a glossy gravy without any floury lumps.

Ingredients (makes 6 servings)

• Chicken tenderloins: 900 g (2 lb)
• Cremini mushrooms, sliced: 225 g (8 oz)
• Yellow onion, thinly sliced: 1 large
• Garlic cloves, minced: 3
• Chicken stock: 480 ml (2 cups)
• Cornstarch: 2 tbsp
• Unsalted butter: 3 tbsp
• Fresh thyme leaves: 1 tsp
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Layer the sliced onion and mushrooms in the bottom of your slow cooker, then scatter over the 3 minced garlic cloves, 1 tsp thyme, and 1/2 tsp each salt and black pepper. Nestle the 900 g (2 lb) chicken tenderloins into the vegetables and pour the 480 ml (2 cups) chicken stock around them.

Step 2: Put the lid on and set the slow cooker to low for 2 1/2 to 3 hours. You’ll know the chicken is ready when a fork slides through the thickest tenderloin and the meat pulls apart without resistance.

Step 3: Lift the chicken out with tongs and let it rest on a cutting board while you finish the gravy. The vegetables should smell nutty and the mushrooms will have released their liquid into the broth.

Step 4: Stir the 2 tbsp cornstarch into 2 tbsp cold water until smooth, then whisk that into the hot mushroom mixture. Cover and set the slow cooker to high for 15 minutes, until you see the gravy turn glossy and coat the back of a spoon.

Step 5: Return the shredded chicken to the pot and stir in the 3 tbsp butter until it melts into a silky gravy. Spoon the chicken and gravy into wide bowls and serve hot with a sprinkle of extra thyme leaves.

Creamy Garlic Parmesan Chicken Tenderloins

This version leans on cream cheese and Parmesan for a sauce that tastes more involved than the five minutes of prep it takes. You get a rich, garlicky coating that clings to whatever you serve it with, and the spinach adds a little freshness at the end.

Ingredients (makes 4 servings)

• Chicken tenderloins: 700 g (1 1/2 lb)
• Cream cheese, cubed: 225 g (8 oz)
• Heavy cream: 240 ml (1 cup)
• Parmesan cheese, grated: 50 g (1/2 cup)
• Garlic cloves, minced: 4
• Dried Italian herb blend: 1 tsp
• Unsalted butter: 2 tbsp
• Fresh spinach leaves: 60 g (2 cups)

Instructions

Step 1: Melt the 2 tbsp butter in a small skillet or microwave, then stir in the 4 minced garlic cloves and let them sizzle for about 30 seconds until your kitchen smells garlicky. Pour that garlic butter into your slow cooker.

Step 2: Lay the 700 g (1 1/2 lb) chicken tenderloins into the garlic butter, then dot the 225 g (8 oz) cream cheese around them. Pour over the 240 ml (1 cup) heavy cream and half of the 50 g (1/2 cup) Parmesan, then cover and set the slow cooker to low for 2 1/2 hours, so your sauce has time to turn silky.

Step 3: After 2 1/2 hours, lift the lid and stir the sauce until the cream cheese has completely melted into a pale, glossy coating. The chicken should stay whole but pull apart when you press a fork into it.

Step 4: Fold in the 60 g (2 cups) spinach leaves and the remaining Parmesan, then cover and set the slow cooker to high for 15 minutes. You’ll see the spinach shrink right into the sauce and the sauce thicken enough to cling to the chicken.

Step 5: Spoon the creamy garlic Parmesan chicken into shallow bowls and finish with a little extra Parmesan at the table.

Honey Garlic Chicken Tenderloins

I add a little more red pepper flakes here than most recipes call for, but you control the heat. The honey caramelizes gently in the crockpot, so the sauce turns glossy without any stovetop watching.

Ingredients (makes 5 servings)

• Chicken tenderloins: 800 g (1 3/4 lb)
• Honey: 80 g (1/4 cup)
• Soy sauce: 60 ml (1/4 cup)
• Rice vinegar: 1 tbsp
• Garlic cloves, minced: 4
• Fresh ginger, grated: 1 tbsp
• Cornstarch: 1 tbsp
• Red pepper flakes: 1/4 tsp
• Green onions, sliced: 2
• Sesame seeds, toasted: 1 tsp

Instructions

Step 1: Whisk the 80 g (1/4 cup) honey, 60 ml (1/4 cup) soy sauce, 1 tbsp rice vinegar, 4 minced garlic cloves, 1 tbsp grated ginger, and 1/4 tsp red pepper flakes right in your slow cooker. Taste it before the chicken goes in, and add more flakes only if you want real heat.

Step 2: Drop the 800 g (1 3/4 lb) chicken tenderloins into the sauce and flip each piece once so every surface is coated. Cover and set the slow cooker to low for 2 1/2 hours, until you see the sauce turn glossy around the edges and the chicken is just firm.

Step 3: Lift the chicken onto a plate and leave the sauce in the pot. Stir the 1 tbsp cornstarch into 1 tbsp cold water, then whisk that into the hot liquid and set the slow cooker to high for 10 minutes, until you see it turn translucent and thick.

Step 4: Return the chicken to the glossy sauce and use your tongs to turn each piece until coated. Pile the chicken into a shallow bowl, scatter the sliced green onions and 1 tsp sesame seeds on top, and serve hot.

Buffalo Ranch Chicken Tenderloin Sliders

These little sliders turn chicken tenderloins into a game day tray without anyone needing to hover over a skillet. The buffalo sauce and ranch seasoning melt into the chicken as it cooks, and the cream cheese gives the filling just enough body to stay on a bun.

Ingredients (makes 8 sliders)

• Chicken tenderloins: 1 kg (2 1/4 lb)
• Buffalo hot sauce: 120 ml (1/2 cup)
• Ranch seasoning mix: 2 tbsp
• Unsalted butter, melted: 4 tbsp
• Cream cheese, cubed: 85 g (3 oz)
• Slider buns, split: 8
• Celery, finely chopped: 1 rib
• Blue cheese crumbles: 50 g (1/2 cup)

Instructions

Step 1: Stir the 120 ml (1/2 cup) buffalo sauce, 2 tbsp ranch seasoning, and 4 tbsp melted butter together in your slow cooker until the seasoning dissolves. The mixture will smell sharp and peppery, and that’s the heat base you want.

Step 2: Drop in the 1 kg (2 1/4 lb) chicken tenderloins and turn each piece with your tongs until it is evenly coated in the orange sauce. Cover and set the slow cooker to low for 2 to 2 1/2 hours, so the chicken stays tender and soaks up the spices.

Step 3: Pull the chicken out and shred it with two forks, then return it to the pot along with the 85 g (3 oz) cream cheese. Stir everything for 2 minutes, or until you see the cream cheese disappear into a glossy, orange-pink sauce.

Step 4: While the filling warms on the keep warm setting, toast your slider buns cut side down in a dry skillet for about 30 seconds, until they turn light gold at the edges.

Step 5: Spoon a heaping pile of the buffalo ranch chicken onto each toasted bun and top with the chopped celery and 50 g (1/2 cup) blue cheese crumbles. Serve the sliders on a big platter with extra napkins, because your hands will get gloriously messy.

Salsa Verde Chicken Tenderloin Bowls

This is the one for the nights when you want a burrito bowl but not the assembly line. The salsa verde does the seasoning for you, and the beans and corn join late so they keep their texture instead of turning to mush.

Ingredients (makes 4 bowls)

• Chicken tenderloins: 900 g (2 lb)
• Salsa verde: 500 g (2 cups)
• Chicken stock: 120 ml (1/2 cup)
• Yellow onion, chopped: 1 small
• Garlic cloves, minced: 2
• Ground cumin: 1 tsp
• Black beans, drained and rinsed: 1 can (400 g / 14 oz)
• Frozen corn kernels: 130 g (1 cup)
• Fresh cilantro, chopped: 15 g (1/4 cup)
• Lime juice: 2 tbsp

Instructions

Step 1: Scatter the chopped onion and 2 minced garlic cloves across the bottom of your slow cooker, then sprinkle in the 1 tsp cumin. Lay the 900 g (2 lb) chicken tenderloins on top, and use your hands to rub a little of the cumin into each piece.

Step 2: Pour the 500 g (2 cups) salsa verde and 120 ml (1/2 cup) chicken stock around the chicken, then cover and set the slow cooker to low for 3 hours. You’ll see the sauce look thin at first, but the onions and salsa will meld into a bright, spoonable base.

Step 3: Lift the chicken out and shred it with two forks, then stir it back into the pot along with the drained black beans and 130 g (1 cup) frozen corn. Cover and switch to high for 20 minutes, until the beans are hot through and the corn still pops under your fork.

Step 4: Turn off the heat and stir in the 2 tbsp lime juice and most of the chopped cilantro, then taste and add a pinch of salt if your salsa was mild.

Step 5: Spoon the chicken and bean mixture into warm bowls, add your favorite bowl toppings, and serve with lime wedges on the side.

Teriyaki Chicken Tenderloins

This teriyaki leans salty and gingery rather than candy sweet, so the chicken still tastes like chicken underneath the glaze. It comes together with pantry staples and gives you a sauce thick enough to cling to every piece.

Ingredients (makes 5 servings)

• Chicken tenderloins: 800 g (1 3/4 lb)
• Soy sauce: 80 ml (1/3 cup)
• Rice vinegar: 2 tbsp
• Honey: 60 g (3 tbsp)
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• Cornstarch: 1 tbsp
• Toasted sesame oil: 1 tsp
• Green onions, sliced: 2
• Sesame seeds, toasted: 1 tsp

Instructions

Step 1: Whisk the 80 ml (1/3 cup) soy sauce, 2 tbsp rice vinegar, 60 g (3 tbsp) honey, 3 minced garlic cloves, and 1 tbsp grated ginger together in your slow cooker. The honey may settle, but a good whisk turns it all into a dark, glossy liquid.

Step 2: Add the 800 g (1 3/4 lb) chicken tenderloins and toss them with your tongs until every piece is slick with the sauce. Cover and set the slow cooker to low for 2 1/2 hours, until the chicken pulls apart easily but has not dried out.

Step 3: Remove the chicken to a plate. Mix the 1 tbsp cornstarch with 1 tbsp cold water, then whisk that into the hot sauce and switch the slow cooker to high for 10 minutes, until you see the glaze turn clear and thick.

Step 4: Return the chicken to the pot, add the 1 tsp sesame oil, and use your tongs to turn each piece gently in the teriyaki. Serve the chicken on a platter with green onions and 1 tsp sesame seeds scattered on top, and pass extra glaze at the table.

Coconut Curry Chicken Tenderloins

This curry builds its warmth slowly, so the chicken turns soft and the coconut milk picks up the curry paste without any stovetop splatter. The vegetables go in late to stay crisp against the creamy sauce.

Ingredients (makes 6 servings)

• Chicken tenderloins: 1 kg (2 1/4 lb)
• Full fat coconut milk: 400 ml (1 can, 14 oz)
• Red curry paste: 2 tbsp
• Yellow onion, thinly sliced: 1 large
• Fresh ginger, grated: 1 tbsp
• Soy sauce: 1 tbsp
• Red bell pepper, sliced: 1
• Sugar snap peas: 150 g (1 cup)
• Lime juice: 1 tbsp
• Fresh basil leaves, torn: 15 g (1/4 cup)

Instructions

Step 1: Stir the 2 tbsp red curry paste, 1 tbsp grated ginger, and 1 tbsp soy sauce into the 400 ml (1 can) coconut milk in your slow cooker until the mixture turns pale orange and smells fragrant.

Step 2: Scatter the sliced onion over the bottom, then lay the 1 kg (2 1/4 lb) chicken tenderloins in the coconut milk and spoon some sauce over the top with your ladle. Cover and set the slow cooker to low for 3 hours, so the chicken turns tender and the sauce thickens slightly around the edges.

Step 3: Lift the chicken out and pull it into large chunks, then return it to the pot along with the red bell pepper and 150 g (1 cup) sugar snap peas. Cover and set the slow cooker to high for 20 minutes, until the vegetables soften just enough to bend but still feel crisp under your fork.

Step 4: Turn the slow cooker to warm and stir in the 1 tbsp lime juice and torn basil leaves. Taste the sauce and add a pinch of salt if your curry paste was mild.

Step 5: Serve the coconut curry in deep bowls with extra basil and lime wedges on the side, and pass a spoon because the sauce is worth it.

Lemon Herb Chicken Tenderloins

This is the brighter, lighter version for nights when you want chicken without a heavy sauce. I go heavier on the lemon than most recipes do because tenderloins love that sharp contrast, and the butter at the end rounds it out.

Ingredients (makes 3 servings)

• Chicken tenderloins: 700 g (1 1/2 lb)
• Chicken stock: 180 ml (3/4 cup)
• Lemon juice: 3 tbsp
• Lemon zest: 1 tbsp
• Garlic cloves, minced: 3
• Dried oregano: 1 tsp
• Dried thyme: 1/2 tsp
• Unsalted butter: 3 tbsp
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Whisk the 180 ml (3/4 cup) chicken stock, 3 tbsp lemon juice, 1 tbsp lemon zest, 3 minced garlic cloves, 1 tsp dried oregano, and 1/2 tsp dried thyme in your slow cooker. It will smell like a bright, herb-heavy dressing before the chicken even goes in.

Step 2: Lay the 700 g (1 1/2 lb) chicken tenderloins into the liquid and turn each piece once so both sides pick up the seasoning. Cover and set the slow cooker to low for 2 1/2 hours, until the chicken is just cooked through and starts to flake under your fork.

Step 3: Lift the chicken onto a plate and whisk the 3 tbsp butter into the hot lemon sauce until it melts and turns slightly opaque. You’ll see the sauce go from thin broth to a silky, buttery glaze in about a minute.

Step 4: Return the chicken to the sauce and use your spoon to coat each piece so the herbs cling. Serve the lemon herb chicken straight from the pot with the fresh parsley over the top.

BBQ Peach Chicken Tenderloins

Peach preserves and a smoky barbecue sauce do something wonderful in a crockpot: they melt into a sweet, tangy glaze with almost no work from you. This one is for the nights when you want pulled chicken flavor without standing over a grill.

Ingredients (makes 6 servings)

• Chicken tenderloins: 1 kg (2 1/4 lb)
• Barbecue sauce: 360 ml (1 1/2 cups)
• Peach preserves: 160 g (1/2 cup)
• Apple cider vinegar: 1 tbsp
• Smoked paprika: 1 tsp
• Garlic powder: 1 tsp
• Onion powder: 1/2 tsp
• Black pepper: 1/2 tsp
• Yellow onion, thinly sliced: 1 small

Instructions

Step 1: Whisk the 360 ml (1 1/2 cups) barbecue sauce, 160 g (1/2 cup) peach preserves, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp black pepper in your slow cooker until smooth.

Step 2: Scatter the sliced onion over the bottom and lay the 1 kg (2 1/4 lb) chicken tenderloins on top, then spoon some of the sauce over each piece with your ladle. Cover and set the slow cooker to low for 3 hours, until the chicken shreds under your fork.

Step 3: Pull the chicken out, shred it with two forks, and stir it back into the sticky sauce. You’ll see the sauce darken and cling to the meat as you fold everything together.

Step 4: Serve the BBQ peach chicken in a big bowl with extra sauce on the side, and let everyone pile it onto whatever they like.

Tuscan Sun Dried Tomato Chicken Tenderloins

This one feels like a restaurant pasta dish, but the crockpot builds the sauce while you do something else. Sun dried tomatoes give the liquid a concentrated, tangy depth that cream cheese and a final splash of cream turn into a rich coating.

Ingredients (makes 5 servings)

• Chicken tenderloins: 800 g (1 3/4 lb)
• Sun dried tomatoes in oil, drained and chopped: 100 g (1/2 cup)
• Chicken stock: 240 ml (1 cup)
• Heavy cream: 120 ml (1/2 cup)
• Cream cheese, cubed: 85 g (3 oz)
• Garlic cloves, minced: 4
• Italian herb blend: 1 tsp
• Fresh spinach leaves: 60 g (2 cups)
• Parmesan cheese, grated: 40 g (1/3 cup)

Instructions

Step 1: Stir the 100 g (1/2 cup) chopped sun dried tomatoes, 240 ml (1 cup) chicken stock, 4 minced garlic cloves, 1 tsp Italian herb blend, and 85 g (3 oz) cream cheese together in your slow cooker. The cream cheese will look lumpy, but you’ll whisk it smooth later.

Step 2: Add the 800 g (1 3/4 lb) chicken tenderloins and spoon the sauce over the top with your ladle so each piece gets some tomato flecks. Cover and set the slow cooker to low for 2 1/2 hours, until the chicken is tender and the sauce smells rich and tangy.

Step 3: Lift the chicken out and set it aside. Whisk the 120 ml (1/2 cup) heavy cream and 40 g (1/3 cup) Parmesan into the pot, and keep going until you see the sauce turn smooth and pale orange.

Step 4: Return the chicken to the sauce, add the 60 g (2 cups) spinach, and cover on high for 15 minutes. The spinach will wilt down and the sauce will thicken enough to coat the back of your spoon.

Step 5: Serve the Tuscan chicken in shallow bowls and spoon extra sauce over each portion. Finish with a little more Parmesan if you want it salty.

Moroccan Spiced Chicken Tenderloins

This recipe takes chicken tenderloins somewhere different, with warm spices and briny olives instead of a cream or barbecue base. The sauce reduces a little at the end so it clings to every piece, and the honey keeps the spice from turning harsh.

Ingredients (makes 4 servings)

• Chicken tenderloins: 700 g (1 1/2 lb)
• Yellow onion, chopped: 1
• Garlic cloves, minced: 3
• Ras el hanout: 2 tsp
• Canned diced tomatoes: 400 g (14 oz)
• Chicken stock: 120 ml (1/2 cup)
• Honey: 1 tbsp
• Pitted green olives: 75 g (1/2 cup)
• Fresh cilantro, chopped: 2 tbsp

Instructions

Step 1: Stir the chopped onion, 3 minced garlic cloves, 2 tsp ras el hanout, 400 g (14 oz) diced tomatoes, 120 ml (1/2 cup) chicken stock, and 1 tbsp honey together in your slow cooker until the honey disperses.

Step 2: Lay the 700 g (1 1/2 lb) chicken tenderloins into the tomato mixture and spoon some sauce over the top. Cover and set the slow cooker to low for 2 1/2 hours, so the spices mellow and the chicken turns soft under your fork.

Step 3: Pull the chicken out and set it aside, then switch the slow cooker to high and cook the sauce uncovered for 20 minutes. You’ll see it reduce from thin and juicy to thick enough to drag a spoon through.

Step 4: Stir the 75 g (1/2 cup) green olives into the reduced sauce, then return the chicken and use your spoon to coat each piece in the glossy tomato mixture.

Step 5: Serve the Moroccan chicken in wide bowls with the chopped cilantro scattered on top, and spoon any extra sauce over the pieces.

Cheesy Green Chile Chicken Tenderloin Soup

This soup is the batch-cooking version in the list, making a pot big enough for leftovers the next day. The green chiles and cumin give the broth a gentle heat, while cream cheese and Monterey Jack melt in at the end to make it thick and spoonable.

Ingredients (makes 8 servings)

• Chicken tenderloins: 1.2 kg (2 1/2 lb)
• Chicken stock: 960 ml (4 cups)
• Canned chopped green chiles: 227 g (8 oz, two 4 oz cans)
• White beans, drained and rinsed: 1 can (400 g / 14 oz)
• Yellow onion, chopped: 1
• Ground cumin: 1 tsp
• Cream cheese, cubed: 225 g (8 oz)
• Monterey Jack cheese, shredded: 150 g (1 1/2 cups)
• Fresh cilantro, chopped: 2 tbsp
• Lime juice: 1 tbsp

Instructions

Step 1: Place the chopped onion, 227 g (8 oz) green chiles, drained white beans, 1 tsp cumin, 960 ml (4 cups) chicken stock, and 1.2 kg (2 1/2 lb) chicken tenderloins into your slow cooker. Stir gently so the cumin distributes through the broth.

Step 2: Cover and set the slow cooker to low for 3 hours, until the chicken shreds easily and the beans begin to soften into the broth. You should see the liquid turn pale green and smell like roasted chiles.

Step 3: Lift the chicken out and shred it with two forks. Use your immersion blender to blend the soup for about 20 seconds, just enough to thicken the base but leave some whole beans for texture.

Step 4: Stir in the 225 g (8 oz) cream cheese and 150 g (1 1/2 cups) shredded Monterey Jack a handful at a time, whisking until the cheese melts into a smooth, creamy broth. This takes about 5 minutes, and you’ll see the soup go from thin to velvety.

Step 5: Return the shredded chicken to the pot and stir in the 1 tbsp lime juice and half of the chopped cilantro. Taste the broth and adjust the salt, because your green chiles and stock will vary.

Step 6: Ladle the soup into big bowls and top with the remaining cilantro, extra cheese, or any toppings you like. Squeeze a little more lime over your bowl before you dig in, and serve hot.

The one technique that matters most across all of these is the end check: chicken tenderloins are done when they pull apart with a fork, not when the timer goes off. Start checking 30 minutes early, especially if your slow cooker runs hot, and the meat will stay tender instead of turning dry.

Pick the sauce that matches your mood tonight, add everything to the pot, and let the crockpot handle the rest. You’ll have a warm, saucy dinner ready with almost no stovetop watching.