Toss raw chicken tenders in the slow cooker and 3 everyday pantry items to get a meal so utterly delicious your whole family will be begging for more!

This 4-ingredient slow cooker spring cleaning chicken is one of those toss-it-in-and-walk-away dinners that makes busy days feel a little easier. Raw chicken tenders go straight into the slow cooker with just three everyday pantry items to create tender, saucy, family-friendly chicken that tastes like you fussed over it all afternoon. It’s the kind of back-pocket recipe I lean on when I’m cleaning the house, running kids around, or just wanting something simple but comforting on the table.

Serve this chicken spooned over hot cooked rice, buttered egg noodles, or mashed potatoes so all that tasty sauce has something to soak into. Add a simple green veggie on the side—steamed broccoli, green beans, or a tossed salad work perfectly. If your family likes a little crunch, warm up some crusty bread or garlic toast for dipping into the slow cooker juices. Leftovers are great tucked into soft rolls for sandwiches or wrapped in tortillas with shredded lettuce and cheese.

Servings: 4

1 1/2 to 2 pounds raw chicken tenders

Place the raw chicken tenders in an even layer on the bottom of your slow cooker. It’s fine if they overlap a little, but try to keep them mostly in a single layer so they cook evenly.

In a small bowl, whisk together the barbecue sauce, honey, and Worcestershire sauce until smooth and well combined. This is your simple pantry sauce.

Pour the sauce mixture evenly over the chicken tenders, making sure all the pieces are coated. Use a spoon to gently turn any pieces that aren’t covered so everything gets a little sauce.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for about 2 hours, until the chicken tenders are cooked through and reach an internal temperature of 165°F (74°C). The chicken should be very tender.

Once cooked, you can leave the chicken tenders whole for a more classic main dish, or use two forks to gently shred the chicken right in the slow cooker and stir it into the sauce for a pulled-chicken style meal.

Taste the sauce and add a pinch of salt and black pepper if needed. Give everything a gentle stir so the chicken is well coated in the sauce.

Serve the chicken and sauce hot over your favorite base, such as rice, noodles, or mashed potatoes, spooning extra sauce over the top.

For picky eaters, choose a milder, sweeter barbecue sauce and go a little lighter on the Worcestershire if they’re sensitive to strong flavors. You can also stir in a tablespoon or two of ketchup to make the sauce extra kid-friendly and familiar. If your family likes a little heat, add 1/4 teaspoon crushed red pepper flakes or a few dashes of hot sauce to the sauce mixture before pouring it over the chicken. For a slightly tangier version, stir in 1 to 2 tablespoons of apple cider vinegar from the pantry. To stretch the meal, add a drained can of chickpeas or white beans in the last hour of cooking. This recipe works with boneless, skinless chicken breasts or thighs as well—just cut them into tender-sized strips so they cook at a similar rate. Food safety tips: Always start with raw chicken that has been kept refrigerated and not left out at room temperature for more than 2 hours (or 1 hour if it’s very warm in your kitchen). Place the raw chicken directly into the slow cooker, then wash your hands, cutting boards, and any utensils that touched the raw chicken with hot, soapy water. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving; if you’re unsure, use an instant-read thermometer to check the thickest piece. Refrigerate leftovers within 2 hours in a shallow container, and use within 3 to 4 days, reheating until hot and steamy before serving. If you’d like to freeze leftovers, cool them completely, then freeze for up to 2 to 3 months in an airtight container.