“Very simple crockpot recipe for skinless tenderloins or breasts. My son stammer about for the entire day about how we should have cooked it in the oven, but once it hit the table, not another word! He had seconds in fact and couldn't wait for lunch the next day! It's easy, something a little different and did I say it's easy? It is!”
READY IN:
6hrs 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. PLEASE DO NOT ADD SALT! THE BETTER THAN BOULLION CHICKEN BASE HAS ENOUGH SALT IN IT.
  2. 2. WASH YOUR CHICKEN VERY GOOD AND THEN ADD TO YOUR CROCKPOT (I HAVE A LARGE OVAL SHAPED CROCK SO I USUALLY COOK TWO PACKAGES OF TENDERLOINS AT ONCE).
  3. LET THE CHICKEN COOK UNTIL IT IS TENDER, I ACTUALLY BREAK MY CHICKEN UP IN THE CROCKPOT AS WE SPOON THIS OVER RICE, POTATOES OR BREAD.
  4. TAKE A JAR WITH A LID ADD 3 T. FLOUR AND APPROXIMATELY 1 CUP OF HOT WATER, SHAKE VIGOROUSLY UNTIL FLOUR IS COMPLETELY MIXED. IF YOU DON'T HAVE A JAR WITH A LID YOU CAN MIX BY HAND IN A CUP, BUT MAKE SURE YOUR MIXTURE IS NOT LUMPY.
  5. Add about half of your flour and water mixture to the liquid in your crockpot and stir. If it is not thick enough, keep adding small bits of flour and water mixture until you have desired thickness. IF IT IS TOO THICK, THIN IT DOWN BY ADDING SMALL INCREMENTS OF PLAIN WATER AND STIRRING UNTIL YOU REACH DESIRED THICKNESS. If it is too THIN, your flour mixture was over diluted you will need to make your flour water mixture again with a little more flour and little less water. Add it in small increments until you have reached desired thickness.
  6. Leftovers can very easily be turned into homemade pot pies! Yum! Enjoy!

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