Slow Cooker Honey Buffalo Chicken Tenders Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker insert is clean and dry. Remove the chicken tenderloins from the refrigerator about 15 minutes before cooking so they are not ice-cold when they hit the pot.

Have your measuring spoons and cups ready to ensure you have the correct ratios of garlic powder and sauce. If you are using a commercial honey buffalo sauce, give the bottle a good shake before measuring to ensure the ingredients are properly emulsified.

Instructions

Preparation and assembly

1. 1Assemble the chicken
   Place the raw chicken tenderloins into the bowl of your slow cooker, arranging them in a single layer to ensure even cooking. Dot the top of the chicken with the sliced butter.
   Look for The chicken should be evenly distributed in the slow cooker insert.
   Tip Avoid overcrowding the slow cooker to ensure the heat circulates properly around every piece of chicken.

The chicken should be laid out in a single, even layer at the bottom of the slow cooker, with the butter slices distributed evenly across the surface. Ensure there are no large gaps where the sauce might pool excessively, as this could lead to uneven flavor distribution. Everything should look neat and organized, ready to be seasoned and covered with the sauce.

Seasoning and saucing

2. 2Season and sauce
   Sprinkle the garlic powder evenly over the chicken and butter. Pour the honey buffalo sauce over the top, making sure every piece is lightly coated in the mixture.
   Look for The sauce should settle around the chicken pieces.
   Tip Use a silicone spatula to gently nudge the sauce into the gaps between the chicken tenders.

The garlic powder should be evenly distributed over the chicken, and the honey buffalo sauce should be poured in a steady stream to cover the meat.

At this stage, you should smell the sharp, vinegary aroma of the buffalo sauce mixed with the sweetness of the honey. The ingredients are now ready for the slow cooker to take over and begin the gentle braising process.

Cooking and finishing

3. 3Slow cook and serve
   Cover and cook on low for 3 hours. Once the time is up, check that the chicken is cooked through to an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before serving.
   Look for The chicken is tender and opaque throughout.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to verify the temperature in the thickest part of the largest tenderloin.

After three hours, the chicken should be tender and coated in a thickened, glossy sauce. The butter should have fully melted and incorporated into the buffalo sauce, creating a rich, velvety consistency. The kitchen will smell savory and slightly spicy, indicating that the flavors have successfully melded together during the cooking time.

Common mistakes

A common mistake is overcooking the tenderloins, which can lead to a stringy texture. Because tenderloins are quite lean, they do not require the long cooking times that tougher cuts of meat do.

Another error is failing to arrange the chicken in a single layer, which can cause the pieces in the center to remain undercooked while the outer pieces become dry. Finally, do not lift the lid repeatedly during the cooking process, as this releases heat and moisture.

How to tell it’s done

The chicken is done when it is completely opaque and pulls apart easily with a fork. It should reach an internal temperature of 165°F (74°C) measured in the thickest part of the tenderloin.

If the chicken is not quite there, replace the lid and continue cooking for an additional 15 minutes before checking again. Always let the chicken rest for at least 5 minutes to allow the juices to redistribute, which ensures the meat remains moist and flavorful.

• Poultry: 165°F (74°C) in the thickest part