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

k
ktcolt Jul 7, 2007 05:34 PM

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?

  1. l
    lexpatti Jul 8, 2007 05:01 PM

    Make a nice white chili (with chicken). Lots of great recipes out there, with white beans. I've had it but haven't made it yet. Yummmy!!!

    1. b
      baseballfan Jul 8, 2007 04:55 PM

      Two thoughts....in the crockpot, I would put the chicken, a bottle of your favorite Mexican beer as well as your favorite Mexican spices and cook on low for approx. 5 hours. Shred and it is great in tacos, enchiladas burritos etc. Also makes for a different twist on chicken salad with a little chopped cilantro.

      Second idea...defrost chicken and dredge in beaten egg and panko crumbs mixed with shredded parmagiano reggiono. Panfry in garlic infused olive oil. best chicken tender you will ever eat.

      1. amyzan Jul 8, 2007 04:45 PM

        Marinate them in buttermilk or yogurt with spices (tandoor style with garlic, fresh ginger and chiles, plus spices like coriander and cumin; or go more southern style and use a little cayenne with black pepper and thyme) then grill over a hot fire just until done. If you don't have a grill, you can cook them in a very hot oven until the juices aren't pink. These are great in amy number of dishes from salads to sandwiches to quesadillas and casseroles. Very flavorful and versatile.

        1. Enorah Jul 8, 2007 04:23 PM

          Sonoma style chicken salad

          Brown or grill the tenders. Slice them into bite sized chunks.

          Toss with halved grapes, walnut pieces, chopped celery, apple pieces, a bit of red onion (or whatever you have around you think might be yummy)

          Dress with mayo thinned out with a bit of milk.

          1. Tehama Jul 8, 2007 03:57 PM

            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: http://www.chowhound.com/topics/414338

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

            1. g
              ginnyhw Jul 8, 2007 04:49 AM

              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. SilverlakeGirl Jul 8, 2007 02:12 AM

                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. d
                  diva360 Jul 7, 2007 11:11 PM

                  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. yayadave Jul 7, 2007 08:16 PM

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

                    2 Replies
                    1. re: yayadave
                      k
                      ktcolt Jul 7, 2007 08:33 PM

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

                      1. re: ktcolt
                        yayadave Jul 7, 2007 09:07 PM

                        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.

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