Toss frozen chicken tenderloins in the crock pot with just 3 other ingredients for a meal so delicious, your husband will be begging for more.

This 4-ingredient slow cooker Father’s Day kickoff chicken is the kind of no-fuss, big-flavor meal that makes the whole house smell amazing with almost no effort. You literally toss frozen chicken tenderloins into the crock pot with just three pantry-friendly ingredients, flip it on, and let it do its thing while you enjoy the day with your family. It’s perfect for busy weekends, game days, or those evenings when you want something your husband and kids will rave about without standing over the stove.

Serve the shredded chicken piled onto toasted buns or rolls with a simple green salad, coleslaw, or potato chips for an easy, dad-approved plate. It’s also great over buttered egg noodles, rice, or mashed potatoes to soak up all the sauce. Add a side of steamed veggies or corn on the cob to make it feel like a full Sunday dinner. Leftovers reheat well and can be tucked into tortillas, quesadillas, or even on top of a baked potato for another quick meal.

Servings: 6

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 spread them out so they cook evenly.

In a medium bowl, whisk together the barbecue sauce, Italian dressing, and brown sugar until smooth and well combined.

Pour the sauce mixture evenly over the frozen chicken tenderloins, making sure all of the chicken is coated. Use a spoon to gently spread the sauce if needed.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2.5 to 3 hours, until the chicken is cooked through and reaches at least 165°F in the thickest pieces.

Once the chicken is fully cooked and very tender, use two forks to shred it directly in the slow cooker. Stir the shredded chicken into the sauce until everything is well coated and juicy.

Taste and adjust seasoning if desired (you can add a pinch of salt or a splash more barbecue sauce). Turn the slow cooker to WARM and let the chicken sit for 10 to 15 minutes to soak up more flavor before serving.

Serve the saucy shredded chicken on buns, over rice or noodles, or however your family likes it best.

For picky eaters, choose a sweeter, milder barbecue sauce and skip anything labeled “spicy” or “smoky.” If your family likes a little heat, stir in 1 to 2 teaspoons of hot sauce or red pepper flakes with the sauce mixture before pouring it over the chicken. You can swap the brown sugar for honey if that’s what you keep on hand, or use a sugar-free barbecue sauce and cut the brown sugar in half for a lighter version. For extra richness, stir in 1 to 2 tablespoons of butter at the end after shredding the chicken. If you prefer thicker sauce, remove the lid during the last 20 to 30 minutes of cooking on HIGH and let some of the liquid evaporate, stirring occasionally. This chicken is also great for meal prep: cool leftovers quickly, store in a covered container in the refrigerator, and use within 3 to 4 days, or freeze for up to 3 months. Food safety tips: Always start with fully frozen, commercially packaged chicken tenderloins and place them in an even layer in the slow cooker so they heat evenly. Use a food thermometer to make sure the chicken reaches at least 165°F in the center before serving. Keep the lid on the slow cooker as much as possible to maintain a safe cooking temperature, and refrigerate leftovers within 2 hours of cooking to keep your family safe.