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Instant Pot/Crockpot Tennessee Chicken

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 18 minutes
  • Yield: 4-6 servings 1x


Chicken tenderloins in a sweet and sour barbecue sauce made in record time with your electric pressure cooker. 


  • 1/2 cup chicken broth
  • 1 1/2 pounds chicken tenderloins (mine were frozen)
  • 1/2 tsp kosher salt
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • Pinch of cayenne pepper
  • 1 Tbsp dry minced onion
  • 3/4 cup ketchup
  • 2 Tbsp lemon juice
  • 2 tsp mustard
  • 1 Tbsp brown sugar
  • 1 tsp Worcestershire
  • 2 Tbsp cornstarch + 2 Tbsp water
  • Optional: shredded cheese for serving


Instant Pot Instructions:

  1. Pour broth into Instant Pot. Add in the chicken. 
  2. In a bowl whisk together the salt, garlic powder, pepper, cayenne, onion, ketchup, lemon juice, mustard, brown sugar and Worcestershire. Pour the mixture over the chicken (don’t stir).
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 
  4. In a small bowl stir together the cornstarch and 2 Tbsp of water until smooth. Turn Instant Pot to saute setting. Stir slurry into Instant Pot to thicken the sauce. Once thickened, turn off the pot. 
  5. Serve chicken and enjoy! If desired, sprinkle chicken with cheese. 

Slow Cooker Instructions:

  1. Add chicken, salt, garlic powder, pepper, cayenne, onion, ketchup, lemon juice, mustard, brown sugar and Worcestershire into slow cooker. Stir to combine (no broth for slow cooker version). 
  2. Cover and cook on low for 2 hours. 
  3. Serve chicken and enjoy! (no cornstarch for slow cooker version) If desired, sprinkle chicken with cheese. 
  • Category: Chicken
  • Method: Instant Pot or Slow Cooker