Dump frozen precooked chicken strips in the crock pot and 4 simple additions to get a meal so fantastic your husband will be begging for seconds!

This 5-ingredient slow cooker tax deadline chicken is exactly what I reach for on those nights when work runs late, the kids’ homework explodes, and I still want something that tastes like I tried. You literally dump frozen precooked chicken strips into the crock pot, add four simple pantry staples, and let the slow cooker turn it into saucy, comforting shredded chicken that tastes like it simmered all afternoon. It’s perfect for those “I forgot to plan dinner” days—especially around tax time or any other deadline-heavy season—when you need a low-effort meal that still has everyone at the table asking for seconds.

Serve this chicken piled into warm flour tortillas with shredded lettuce, cheese, and a dollop of sour cream for easy tacos, or spoon it over rice or buttered egg noodles for a cozy bowl situation. It’s also great over baked potatoes with a sprinkle of green onions, or tucked into toasted buns like a saucy chicken sandwich. Add a simple side salad, steamed green beans, or some frozen corn you’ve microwaved, and you’ve got a complete, no-stress dinner that feels way more intentional than it actually was.

Servings: 4

1 1/2 pounds frozen precooked chicken strips

Place the frozen precooked chicken strips in an even layer on the bottom of a 4- to 6-quart slow cooker. They can overlap a bit, but try to spread them out so the sauce can get in between.

In a medium bowl, whisk together the salsa, barbecue sauce, chicken broth (or water), and taco seasoning until well combined.

Pour the sauce mixture evenly over the frozen chicken strips, making sure all the chicken is at least lightly coated. Use a spoon to nudge any exposed pieces down into the sauce.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the chicken is heated through and very tender. Since the chicken is already fully cooked, you’re mainly warming it and letting the flavors soak in.

Once hot and tender, use two forks directly in the slow cooker to shred the chicken strips into bite-sized pieces, stirring them into the sauce so everything is well coated. If the mixture looks too thick for your liking, stir in an extra splash of broth or water.

Taste and adjust seasoning if needed—add a pinch of salt, more taco seasoning, or a spoonful of salsa if you like more kick. Switch the slow cooker to WARM and let it sit while you prep any sides or toppings, then serve straight from the crock pot.

For a creamier version, stir in 2 to 3 ounces of softened cream cheese or a splash of heavy cream during the last 15 minutes of cooking, letting it melt into the sauce. If your family likes things spicier, use a hot salsa, add a pinch of cayenne, or stir in a chopped chipotle pepper in adobo with the sauce mixture. To keep it lighter, choose a low-sugar barbecue sauce and a salsa without added sugar, and serve the chicken over cauliflower rice or a big salad instead of tortillas or rice. You can also swap the flavor profile completely by skipping the salsa and taco seasoning and using 1 cup of marinara plus 1/2 cup of Italian-style dressing and 1/3 cup broth for an Italian-style shredded chicken—great over pasta or polenta. Food safety note: Be sure you’re starting with fully cooked, frozen chicken strips from a reputable brand; check the package to confirm they are precooked. Keep the chicken frozen until you’re ready to add it to the slow cooker, and don’t leave it sitting out on the counter for long. Always cook with the slow cooker covered, and avoid opening the lid frequently so the temperature stays high and safe. Once the dish is done, refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating until steaming hot before serving.