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Jul 7, 2007 05:34 PM

3lbs of chicken tenders in the freezer...I need to cook it all!

I need to get a bulky bag of 3lbs of chicken tenders cooked up and used to make room for grocery shopping early this week. I want to cook it all in one fell swoop. I am thinking this is a job for the crock pot. Any ideas out there? My first thought is shredded chicken for tacos? On low all day with a jar of salsa? Thoughts?

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  1. How about a chicken ragu? With a pound and a half, any way.

    2 Replies
    1. re: yayadave

      I have never made this dish. Do you have a recipe that you like?!

      1. re: ktcolt

        If you have a recipe for a Bolognese Sauce that you like, use it. Just replace the meat with chicken. You don't need to grind the chicken. Just brown it and use it like the meat it is replacing. You may have to cook it longer to get it to the point that the chicken is falling apart. This may necessitate adding tomato sauce to keep it from getting too thick.

    2. I wouldn't put chicken breast pieces in the slow cooker--they will get too dry. Instead, I'd brown the tenders on both sides, make the hot sauce of your choice, whether bottled or homemade with chopped onions, garlic, peppers, and tomato sauce, chop up the browned chicken and add to the sauce, cooking only until the chicken is just cooked through. Then use as a filling for tacos or whatever.

      1. I agree with diva. Chicken tenders are not good for long cooking.

        How about dipping in panko and frying them up ... or baking. Then use a favorite dip.

        1. I just made up 4 1/2 lbs of tenders for fajitas. I sliced them into long strips, marinated for 8 hours in a mixture of jarred salsa, lime juice, grapeseed oil, minced garlic and black pepper. When I came home from work I cooked them (undrained) in batches in a non-stick frying pan. I was cooking for a womens shelter so these were for the next day but we had some for our meal and they were fine. You can doctor the marinade or add hot sauce to your own fajita.

          1. I did a lovely "white" lasagna once with chicken and white sauces (like I think white cheeses and alfredo). I know it is sort of hot for lasagna, but if you would like to try it, mine did turn out quite wonderfully (I used chicken tenders as the meat).

            I remember doing this recipe for someone that didn't eat pork/ beef, and was so pleased with the results. I know I googled for a recipe, but then doctored-it-up with the way I thought it should really be. ;-)

            OR -- oh, wait - better idea. You could make larb. One lady that posts on here from Thailand gave me her recipe, as did Sam Fujisaka. Here are their responses:

            You could also do a chicken curry dish or an avant-guarde coq au vin.