Dump frozen chicken tenderloins in the slow cooker with 3 easy ingredients and yield a dinner so delicious your husband will be begging for more all summer.

This 4-ingredient slow cooker summer chicken is the kind of recipe you pull out when it’s too hot to turn on the oven, but you still want a real, sit-down dinner. Frozen chicken tenderloins go straight into the slow cooker—no thawing, no browning—along with three bright, pantry-friendly ingredients that lean into the fresh, herb-forward flavors we crave in warmer months. The result is tender, juicy chicken with a light, summery sauce that feels a bit more sophisticated than standard dump-and-go meals, but is just as effortless. It’s perfect for busy weeknights, low-key entertaining, or any evening when you want a meal so good your family will immediately ask when you’re making it again.

Serve this summery chicken over fluffy white rice, buttered egg noodles, or couscous to soak up the herb-laced juices. A crisp green salad with a lemony vinaigrette or a simple cucumber-tomato salad keeps the plate light and seasonal. Grilled or roasted vegetables—zucchini, bell peppers, or asparagus—pair especially well with the lemon and herb notes. If you’re entertaining, add a loaf of crusty bread for mopping up the sauce and a chilled glass of Sauvignon Blanc or iced herbal tea to round out the meal.

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 avoid stacking them too high so they cook evenly.

In a small bowl or measuring cup, whisk together the chicken broth, lemon zest, lemon juice, dried Italian seasoning, salt, and black pepper (if using) until the herbs are evenly dispersed.

Pour the lemon-herb broth mixture evenly over the frozen chicken tenderloins, making sure all of the chicken is moistened. You should see bright green flecks of herbs scattered across the surface of the chicken.

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 165°F (74°C). The chicken should be very tender and easy to pull apart with a fork.

Once cooked, taste the cooking liquid and adjust seasoning with a pinch more salt or a squeeze of lemon juice if needed. Serve the chicken whole, sliced, or lightly shredded with some of the lemon-herb juices spooned over the top.

If desired, sprinkle a small pinch of additional dried Italian seasoning over the chicken just before serving for a fresh pop of color and aroma.

For a creamier version, stir 1/3 to 1/2 cup of heavy cream or half-and-half into the hot cooking liquid at the end and let it warm through for a few minutes before serving. To add sweetness and a more Mediterranean feel, scatter 1 cup of halved cherry tomatoes over the chicken during the last hour of cooking; they’ll soften into the sauce without losing all of their shape. If you enjoy a briny note, finish the dish with a handful of sliced olives or capers right before serving. You can also swap the dried Italian seasoning for a mix of dried dill and parsley to lean into a more Scandinavian, fresh-herb profile, or use a lemon-pepper seasoning blend in place of some of the dried herbs for extra citrus and spice. For meal prep, shred the cooked chicken and store it in its juices; it reheats well and makes excellent fillings for pita pockets, lettuce wraps, or light summer tacos. Food safety tips: Always start with fully frozen, commercially packaged chicken tenderloins; do not partially thaw at room temperature. Place the chicken in the slow cooker first, then add the liquid so the meat is surrounded by moisture as it heats. Avoid using a slow cooker smaller than 4 quarts for this quantity, as overcrowding can slow heating. Cook on HIGH if your slow cooker is older or tends to run cool, and always verify the chicken has reached 165°F (74°C) in the thickest pieces before serving. Refrigerate leftovers within 2 hours of cooking and use within 3 to 4 days, or freeze for up to 3 months.