Toss raw chicken breast tenders in the slow cooker and 4 other ingredients to get a meal so delicious your family will be begging for more!

This 5-ingredient slow cooker Memorial Weekend chicken is exactly the kind of recipe I lean on when the weather’s nice, the kids want to play outside, and I don’t want to be stuck in the kitchen. You literally toss raw chicken breast tenders into the slow cooker, pour in four simple ingredients, and walk away. A few hours later, you’ve got tender, saucy chicken that tastes like it took way more effort than it actually did. It has that cookout-meets-comfort-food vibe that fits perfectly with long weekends, potlucks, or nights when you just need dinner to basically make itself.

Serve this slow cooker chicken spooned over rice, mashed potatoes, or buttered egg noodles to soak up all the flavorful sauce. It’s also great piled into toasted buns or slider rolls with a simple coleslaw on top. Add a side of grilled or roasted veggies, corn on the cob, or a simple green salad to keep things easy. Leftovers are perfect for meal-prep lunches—tuck the chicken into tortillas for quick tacos or layer it over mixed greens with a drizzle of ranch or extra BBQ sauce.

Servings: 6

2 pounds raw chicken breast tenders

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup.

Place the raw chicken breast tenders in an even layer on the bottom of the slow cooker. It’s okay if they overlap a bit.

In a medium bowl, whisk together the barbecue sauce, Italian dressing, honey, and Worcestershire sauce until smooth and well combined. The mixture should look like a colorful, glossy liquid.

Pour the sauce mixture evenly over the chicken tenders, making sure all of the chicken is coated. Use a spoon to gently move the chicken around if needed so the sauce gets underneath and between the pieces.

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 tenders are cooked through and reach an internal temperature of at least 165°F (74°C).

Once the chicken is done, use two forks to gently shred the tenders right in the slow cooker, or leave them as whole pieces if you prefer. Stir the chicken in the sauce so it’s well coated and saucy.

Taste and adjust seasoning if desired by adding a pinch of salt, a little extra honey for sweetness, or a splash more barbecue sauce for a stronger BBQ flavor.

Turn the slow cooker to WARM and let the chicken sit for 10 to 15 minutes to absorb more of the sauce, then serve hot with your favorite sides or on buns.

For a spicy kick, use a spicy barbecue sauce or add 1 to 2 teaspoons of hot sauce or crushed red pepper flakes to the sauce mixture before pouring it over the chicken. For a smokier flavor, choose a smoky BBQ sauce and add 1/2 teaspoon smoked paprika. To make it a little lighter, use a light Italian dressing and a reduced-sugar barbecue sauce; you can also cut the honey down to 2 tablespoons if you prefer less sweetness. If you want extra veggies in the mix, stir in a sliced bell pepper and a thinly sliced small red onion on top of the raw chicken before adding the sauce—just keep in mind this technically adds more ingredients beyond the core five. For meal prep, cook the chicken as directed, cool it quickly, and store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave with a splash of water or extra BBQ sauce to keep it moist. Food safety tips: Always start with fully thawed chicken, not frozen, for even cooking in the slow cooker. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before serving. Avoid lifting the lid repeatedly during cooking, as this can lower the temperature and increase cooking time. Refrigerate leftovers within 2 hours of cooking and reheat only what you plan to eat, bringing it back to at least 165°F before serving.