Toss frozen chicken bites in the slow cooker and 3 other simple ingredients to get a meal so delicious your family will be begging for more!

This 4-ingredient slow cooker National Picnic Day chicken is exactly what I reach for on those weeks when I want something fun and picnic-worthy, but my schedule is packed. You literally toss frozen chicken bites into the slow cooker, pour over three simple pantry-friendly ingredients, and let it do its thing while you work or run errands. A few hours later, you’ve got tender, saucy chicken that tastes like you spent way more time in the kitchen than you actually did. It’s perfect for casual backyard hangs, game day, or an easy weeknight dinner that the whole family will happily devour.

Serve these saucy chicken bites on warm slider buns or hamburger buns with a simple coleslaw on the side (or piled right on top of the chicken for crunch). They’re also great over buttered rice, mashed potatoes, or egg noodles if you’re keeping it cozy instead of picnic-style. Add a green salad, roasted veggies, or a tray of cut-up raw veggies with ranch to round out the meal. For a full picnic spread, pack the chicken in a lidded container and bring along potato salad, chips, pickles, and fresh fruit.

Servings: 6

2 pounds frozen fully cooked breaded chicken bites (no need to thaw)

Place the frozen chicken bites in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s okay if they overlap a bit, but try to spread them out so the sauce can coat everything.

In a medium bowl, whisk together the barbecue sauce, honey, and yellow mustard until smooth and fully combined.

Pour the sauce mixture evenly over the frozen chicken bites, using a spatula to scrape out every last bit of sauce. Gently toss or stir to coat as much of the chicken as possible in the sauce.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours, or until the chicken bites are heated through and the sauce is hot and bubbly. Stir once about halfway through cooking to re-coat the chicken in the sauce.

Once hot, give the chicken a final stir so every piece is glossy and well coated. If you’d like the sauce a bit thicker, remove the lid and cook on HIGH for an additional 15 to 20 minutes, stirring occasionally, until it reduces slightly.

Turn the slow cooker to WARM for serving. Serve the saucy chicken bites straight from the slow cooker with tongs or a slotted spoon, and enjoy on slider buns, over rice, or alongside your favorite picnic sides.

For a sweeter, kid-friendlier version, use a sweeter barbecue sauce and reduce the mustard to 1 tablespoon. For a little heat, stir in 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes with the sauce mixture. You can swap the honey for brown sugar (use 1/3 cup packed brown sugar instead of 1/2 cup honey) if that’s what you have on hand. If you prefer unbreaded chicken, you can use frozen fully cooked grilled chicken pieces; just know the texture will be less crispy and more like pulled chicken in sauce. To make this more like a Hawaiian-style picnic chicken, add 1/2 cup drained crushed pineapple to the sauce before pouring it over the chicken bites. Food safety tips: Always start with fully cooked frozen chicken bites from a reputable brand; this recipe is designed to reheat them safely, not cook raw chicken from frozen. Keep the lid on the slow cooker as much as possible so the temperature stays in a safe range. Use a food thermometer if you’re unsure—chicken should reach at least 165°F in the center. Do not leave the finished dish at room temperature for more than 2 hours (or 1 hour if it’s very hot outside during a picnic); keep it on the WARM setting in the slow cooker when serving indoors, or pack it in an insulated container if you’re transporting it. Refrigerate leftovers in a shallow container within 2 hours and reheat thoroughly before eating.