Toss frozen chicken tenderloins in the slow cooker with 3 everyday pantry items and get a meal so incredible your husband will beg for seconds.

This 4-ingredient slow cooker early summer supper chicken is exactly the kind of recipe I lean on during busy workweeks—especially when I forget to thaw anything. You literally toss frozen chicken tenderloins into the slow cooker with three everyday pantry items, flip it on, and walk away. By dinnertime, the chicken is juicy, flavorful, and perfect for piling over rice or stuffing into tortillas. It’s the kind of simple, low-stress meal that still feels special enough that my husband always goes back for seconds.

Serve the chicken spooned over steamed white or brown rice with a side of green beans, roasted asparagus, or a simple salad. It’s also great tucked into warm flour tortillas with shredded lettuce and sliced avocado, or over buttered egg noodles on cooler nights. Add a sliced baguette or garlic bread to soak up the extra sauce, and finish with fresh berries or melon to keep that early summer vibe going.

Servings: 4

2 pounds frozen chicken tenderloins (do not thaw)

Place the frozen chicken tenderloins in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap slightly, but try to scatter them out so they cook evenly.

In a small bowl or large measuring cup, whisk together the chicken broth, honey, and soy sauce until the honey is mostly dissolved and the mixture is smooth.

Pour the honey-soy mixture evenly over the frozen chicken tenderloins, making sure all the pieces get a little sauce on them.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken tenderloins are cooked through and reach an internal temperature of at least 165°F (74°C).

Once cooked, taste the sauce and adjust if needed by adding a splash more soy sauce for saltiness or a drizzle of honey for sweetness.

Use two forks to gently shred the chicken right in the slow cooker, or leave the tenderloins whole if you prefer. Stir to coat the chicken with the sauce.

Serve the chicken and plenty of the sauce over rice, noodles, or in tortillas, and garnish with anything you like (such as sliced green onions or a squeeze of lime) if you have it on hand.

For a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or a drizzle of sriracha into the honey-soy mixture before pouring it over the chicken. If you want extra sauce, increase the chicken broth to 1 1/2 cups and the honey to 3/4 cup, then thicken the sauce at the end by stirring in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cooking on HIGH for an additional 10 to 15 minutes. For a tangier spin, swap half of the chicken broth for orange juice or pineapple juice (still keeping the total liquid to 1 cup) for a bright, summery flavor. You can also turn this into a meal-prep base: cook as directed, then portion the chicken with rice and a vegetable into containers for lunches. Food safety tips: Always start with fully frozen, commercially packaged chicken tenderloins and place them in a single, even layer in the slow cooker so they can come up to temperature quickly and evenly. Use a food thermometer to confirm the chicken reaches at least 165°F (74°C) at the thickest part before serving. Refrigerate leftovers in a shallow container within 2 hours of cooking and use within 3 to 4 days, or freeze for up to 3 months. Reheat leftovers until steaming hot (165°F) before eating.