Toss raw boneless chicken strips in the slow cooker and 4 secret ingredients to get a meal so incredible your friends will be begging for more.

This 5-ingredient slow cooker pre-summer ease chicken is exactly what I reach for on those warm-ish days when I want real food but zero fuss. You literally toss raw boneless chicken strips into the slow cooker, pour in four pantry-friendly “secret” ingredients, and walk away. By the time you’re home from work or done shuttling kids to activities, you’ve got tender, saucy chicken that tastes like you spent way more time on it than you did. It’s perfect for busy weeknights, casual backyard hangs, or those in-between spring days when you’re craving something light but still cozy.

Serve this chicken piled over rice, quinoa, or buttered egg noodles to soak up all the sauce. It’s also great tucked into warm tortillas with shredded lettuce and avocado, or on toasted brioche buns as an easy sandwich. Add a simple green salad, grilled or roasted veggies, or corn on the cob for a pre-summer vibe. Leftovers make a great meal-prep option for lunches—just portion into containers with rice and a handful of steamed or roasted vegetables.

Servings: 4

1.5–2 pounds raw boneless chicken breast strips (or tenderloins, cut into strips)

Place the raw boneless chicken strips in an even layer on the bottom of your slow cooker. It’s okay if they overlap slightly, but try not to stack them too high so they cook evenly.

In a medium bowl, whisk together the pineapple salsa, barbecue sauce, soy sauce, and honey until smooth and well combined. This is your sweet-tangy “secret” sauce that does all the flavor work for you.

Pour the sauce mixture evenly over the chicken strips, making sure all the pieces are coated. Use a spoon to gently nudge the chicken so the sauce seeps down between the strips.

Cover the slow cooker with the lid and cook on LOW for 3–4 hours, or on HIGH for 1.5–2.5 hours, until the chicken strips are cooked through and reach an internal temperature of 165°F (74°C). The chicken should be very tender and easy to pull apart with a fork.

Once cooked, taste the sauce and adjust if needed—add a splash more soy sauce for saltiness or a drizzle of honey for extra sweetness. You can leave the strips whole for a more “grilled strip” feel, or use two forks to gently shred or chunk the chicken right in the slow cooker and toss it with the sauce.

Turn the slow cooker to WARM and let the chicken sit in the sauce for 10–15 minutes to soak up even more flavor while you prep sides. Stir before serving, then spoon the chicken and sauce over your favorite base or into tortillas, buns, or bowls.

For a spicier version, use medium or hot pineapple salsa and a spicy barbecue sauce, or add 1–2 teaspoons of sriracha or crushed red pepper flakes to the sauce mixture. For extra brightness, stir in the juice of half a lime right before serving and top with chopped fresh cilantro or green onions. If you prefer a smokier flavor, choose a smoky barbecue sauce and add 1/2 teaspoon smoked paprika to the sauce. To make it a bit lighter, you can use a reduced-sugar barbecue sauce and cut the honey down to 1 tablespoon (just know the sauce will be less sweet). If you don’t have pineapple salsa, use regular tomato salsa and add 1/4 cup crushed pineapple or pineapple juice. This recipe works with boneless skinless chicken thighs as well—just cut them into strips and add 30–60 minutes to the cook time on LOW, checking for doneness. For meal prep, cool the chicken completely before refrigerating in shallow containers; it keeps well for up to 4 days and reheats nicely in the microwave with a splash of water or broth. Always start with fully thawed chicken, and never leave raw chicken at room temperature for more than 2 hours. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving, and refrigerate leftovers within 2 hours of cooking to keep them safe to eat.