CHICKEN TENDERS IN CROCKPOT RECIPES

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OVEN BAKED CHICKEN TENDERS WITH PANKO – THE KITCHEN COM…



Oven Baked Chicken Tenders With Panko – The Kitchen Com… image

A healthier version of a fast-food classic!

Provided by Cassie Marshall

Categories     Main Course

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 7

2 Boneless Chicken Breasts (Alternatively use frozen chicken strips)
1½ cups Panko Bread crumbs
½ cup Mayonnaise (can use flavored mayo if you prefer)
1 tbsp. Onion powder
½ tbsp. Garlic powder
Salt
Pepper

Steps:

  • Line a baking sheet with parchment paper and set your oven to 375°F to preheat.
  • If you’re using fresh chicken breasts, cut them into strips. They should be about an inch wide.
  • Season the chicken strips with salt and pepper to taste.
  • In one bowl, prepare your breadcrumb mix. You’ll need to add the panko crumbs, the onion, and the garlic powder. Give it a good mix and set aside.
  • In a separate bowl, pour your mayo ready for coating. If you want to add a bit of spice to your tenders, add a few drops of sriracha, tabasco, or chipotle sauce. Make sure to mix well.
  • Dunk your chicken strips into the mayonnaise making sure to coat them completely.
  • Transfer the strip to the breadcrumb bowl and coat in the breadcrumb mixture.
  • Place your strips onto the baking sheet. Make sure to leave a gap between each tender.
  • Cook your tenders for 15 minutes.
  • After 15 minutes, turn your tenders and cook for another 15 minutes.
  • Your tenders should look golden brown after 30 minutes. Remove from the oven and serve.
  • Try your tenders with ketchup, mayo, BBQ sauce, or honey mustard dip!

Nutrition Facts : Calories 356 kcal, CarbohydrateContent 1 g, ProteinContent 12 g, FatContent 32 g, SaturatedFatContent 5 g, CholesterolContent 53 mg, SodiumContent 333 mg, ServingSize 1 serving

EASIEST SALSA VERDE CHICKEN (SLOW COOKER OR INSTANT POT ...



Easiest Salsa Verde Chicken (slow cooker or instant pot ... image

Chicken tenders are simmered in salsa verde with cumin and spices for the easiest chicken ever!

Provided by Gina

Total Time 130 minutes

Yield 6

Number Of Ingredients 6

1 1/2 lbs raw skinless chicken tenders
1/4 tsp garlic powder
1/8 tsp oregano
1/8 tsp ground cumin
salt (to taste)
16 oz roasted salsa verde

Steps:

  • Slow Cooker
  • Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
  • Cover with salsa verde, cover and cook HIGH 2 hours.
  • Remove chicken, shred with 2 forks.
  • Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).
  • Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
  • Instant Pot
  • Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
  • Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
  • Remove chicken, shred with 2 forks.

Nutrition Facts : ServingSize 1 /2 cup, Calories 145 kcal, CarbohydrateContent 5 g, ProteinContent 26 g, FatContent 2 g, SodiumContent 415 mg

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