Dump raw chicken breast strips in the slow cooker and 4 pantry staples to get a dinner so tasty, your family will be asking for seconds.

This 5-ingredient slow cooker chicken is the kind of weeknight recipe I lean on when the day runs long and the weather is warm. You literally layer raw chicken breast strips into the slow cooker, add four familiar pantry staples, and walk away. A few hours later, you’ve got tender, saucy chicken that tastes like you fussed, even though you didn’t. It’s a simple, American-style, sweet-savory chicken that feels welcoming and family-friendly—perfect for those summer evenings when you’d rather be outside than standing over the stove.

Serve this chicken spooned over rice, buttered egg noodles, or quinoa to soak up the sweet-savory sauce. In the summer, I like it with a crisp green salad or sliced tomatoes and cucumbers dressed with a splash of vinegar and olive oil. It’s also great tucked into soft rolls or tortillas with a little shredded lettuce for easy sandwiches or wraps. Add grilled or steamed vegetables—corn, green beans, or zucchini all work nicely—to round out the plate without much extra effort.

Servings: 4

1 1/2 pounds raw boneless, skinless chicken breast strips

Place the raw chicken breast strips in an even layer on the bottom of the slow cooker. This should look like a close-up top-down view of the chicken strips covering the base of the crock.

In a small bowl, whisk together the barbecue sauce, honey, soy sauce, and garlic powder until smooth and well combined.

Pour the sauce mixture evenly over the chicken strips, using a spatula to scrape out every bit so the chicken is well coated. No need to stir; the chicken will release juices as it cooks.

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

Once cooked, taste the sauce and adjust seasoning if needed, adding a pinch of salt or a splash more soy sauce to balance the sweetness. If you’d like the sauce a bit thicker, remove the lid and cook on HIGH for an additional 10 to 15 minutes to let some liquid evaporate.

Gently stir the chicken strips in the sauce so they are all glazed and glossy. Serve hot, spooning extra sauce over each portion.

For a bit of heat, add 1/4 to 1/2 teaspoon crushed red pepper flakes or a drizzle of hot sauce to the sauce mixture before pouring it over the chicken. To lean into a more smoky flavor, choose a smoked or chipotle-style barbecue sauce. You can also brighten the finished dish with a squeeze of fresh lime or lemon juice and a sprinkle of chopped fresh herbs such as cilantro or parsley right before serving. If you prefer darker meat, boneless, skinless chicken thighs can be substituted for the breast strips; they stay very tender and are more forgiving if slightly overcooked. For a slightly lighter sauce, reduce the honey to 2 tablespoons and use a lower-sugar barbecue sauce. Food safety tips: Always start with raw chicken that has been kept refrigerated at 40°F (4°C) or below and never left out at room temperature for more than 2 hours (1 hour if it’s very hot in your kitchen). Wash your hands, cutting board, and any knives or utensils that touch raw chicken with hot, soapy water before using them for other ingredients. Avoid lifting the lid frequently during cooking, as this extends cooking time and can keep the chicken in the temperature “danger zone” (40°F–140°F) longer than necessary. Verify doneness with an instant-read thermometer inserted into the thickest piece of chicken; it should register at least 165°F (74°C). Promptly refrigerate leftovers in shallow containers within 2 hours of cooking and use within 3 to 4 days, reheating until steaming hot before serving.