Place chicken tenders in the bottom of a 7 qt dutch oven.

Carefully fill the pot with water until the chicken is completely submerged. I like to make sure the water is about 1-2 inches over the chicken.

Cover the pot and bring the water to a boil. I always add a few pinches of salt since boiling chicken really has no flavor, but you can also simply season it after its done.

Once the water is at a rolling boil, the chicken tenders won’t take long to cook through. Give it about 5 minutes before removing a tender to check the internal temperature. If it is not cooked through, simply place the tender back in and continue cooking.

When the chicken tenders are done boiling, use a slotted spoon to remove them from the pot and place them on a wire rack or plate to cool.