Heat 2 Tablespoon oil in a skillet over medium heat.
While your oil is heating, put 1/4 cup all-purpose flour, 1/2 teaspoon dry mustard, 1/4 teaspoon salt, 1/4 teaspoon garlic powder and 1/8 teaspoon pepper in a gallon size baggie, close and shake until all ingredients are well combined.
Open the baggie, put 6 chicken tenderloins in the baggie, close it and shake until the chicken tenders are coated.
Reserve excess flour mixture for later step.
Brown chicken tenders on all sides in heated oil, but do not cook through.
Put chicken in a 2.5 Quart Small Casserole Crock Pot, 3 Quart Crock Pot OR 4 Quart Crock Pot.
Mix together any excess flour with 1 cup chicken broth and pour over chicken tenders.
Cover and cook on high for 90 min to 2 1/2 hours until tenders are fork tender and sauce has thickened.
Once chicken is fork tender, put chicken tenders on a plate and stir the gravy until smooth. Serve chicken tenders with gravy spooned over top.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.