Throw frozen boneless skinless chicken thighs in the slow cooker with 4 additional items to yield a plate so delicious your grand kids will scrape their plates clean.

This 5-ingredient slow cooker school’s out chicken is the kind of no-fuss dinner you can toss together right after the kids hop off the bus. You literally throw frozen boneless skinless chicken thighs into the slow cooker, pour over a bright, tangy-sweet marinade, and let it bubble away while homework gets done and backpacks explode in the hallway. By the time everyone’s hungry, you’ve got tender, saucy chicken that tastes like you fussed, even though you didn’t—and it’s the kind of kid-friendly flavor that has grandkids scraping their plates clean.

Serve this chicken spooned over hot white or brown rice to soak up all that colorful, glossy sauce. Add a simple side of steamed green beans, broccoli, or a tossed salad to round out the plate. It’s also great tucked into warm dinner rolls or stuffed into tortillas with a little shredded lettuce for an easy wrap. If you have leftovers, pile the saucy chicken on toasted buns with a slice of cheese for next-day sandwiches.

Servings: 6

2 1/2 to 3 pounds frozen boneless skinless chicken thighs (do not thaw)

Place the frozen boneless skinless chicken thighs in an even layer in the bottom of a 5- to 6-quart slow cooker. It’s okay if they overlap slightly, but try not to stack them too high.

In a medium bowl or large measuring cup, whisk together the barbecue sauce, orange juice, honey, and soy sauce until the mixture is smooth and brightly colored.

Pour the marinade mixture evenly over the frozen chicken thighs, making sure each piece is coated. Use a spoon to nudge the chicken so some sauce gets underneath as well.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the chicken thighs are very tender and reach an internal temperature of at least 165°F (74°C).

Once cooked, use two forks to gently shred or break the chicken thighs into large bite-size pieces right in the slow cooker. Stir to coat all the chicken in the sauce.

Taste the sauce and adjust if needed—add a splash more orange juice for brightness or a drizzle of honey for extra sweetness. Let the chicken sit on WARM for 5 to 10 minutes so the flavors settle, then serve hot with plenty of sauce spooned over each plate.

For picky eaters, choose a mild, sweeter barbecue sauce rather than a smoky or spicy one. If your family loves a bit of heat, add a teaspoon of crushed red pepper flakes or a little hot sauce to the marinade. You can swap the orange juice for pineapple juice for a more tropical flavor that kids usually adore. If you need it a bit less sweet, reduce the honey to 2 tablespoons and add an extra tablespoon of soy sauce. To make it more of a full meal in one pot, you can scatter baby carrots around the chicken before pouring on the sauce; just know they’ll be very tender by the end. Food safety tips: Always start with fully frozen, individually separated chicken thighs (not one solid block of ice) so they can heat evenly and quickly in the slow cooker. Cook on HIGH or LOW only as directed until the chicken reaches at least 165°F (74°C) in the thickest part; use an instant-read thermometer if you have one. Do not cook this on the WARM setting from frozen, and don’t leave cooked chicken sitting out at room temperature for more than 2 hours. Cool leftovers promptly, store them in the refrigerator within 2 hours of cooking, and enjoy within 3 to 4 days, reheating until steaming hot before serving.