This is the kind of set-it-and-forget-it supper that reminds me of late spring cookouts back on the farm, when the air smelled like fresh-cut grass and somebody always had chicken on the grill. Here, we let the slow cooker do the work, starting with raw chicken tenderloins and just four pantry staples that most of us keep on hand.
The result tastes like you spent the afternoon basting chicken over hot coals, but all you really did was toss everything in the crock and walk away. It’s simple, hearty Midwestern comfort with a little backyard barbecue spirit, and don’t be surprised if the neighbors start wandering over when they catch a whiff.
Serve these saucy, slow-cooked chicken tenderloins piled over buttered rice or mashed potatoes to soak up every bit of that smoky-sweet sauce. They’re also wonderful tucked into soft sandwich buns with a scoop of coleslaw on top, or alongside corn on the cob, baked beans, and a simple green salad for a full cookout-style plate. A few dill pickles and some potato chips on the side never hurt, and if you have any leftovers, they make an easy next-day lunch wrapped in tortillas with a little shredded cheese.
5-Ingredient Slow Cooker Late Spring Cookout Chicken
Servings: 4
Ingredients
2 pounds raw chicken tenderloins
1 cup ketchup
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon chili powder (mild, not hot)
Directions
Lay the raw chicken tenderloins in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap a little, but try not to stack them too high so they cook evenly.
In a medium bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, and chili powder until the mixture is smooth and the sugar has mostly dissolved. The sauce will be thick and dark reddish-brown.
Pour the sauce evenly over the chicken tenderloins, using a spatula to spread it so every piece is well coated and you can’t see much of the plain chicken underneath. The tenderloins should look like they’re resting in a deep red, spicy-sweet blanket.
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 is very tender and reaches at least 165°F in the thickest pieces.
Once cooked, gently stir the chicken in the sauce. You can leave the tenderloins whole for a more traditional cookout-style plate, or use two forks to lightly shred them right in the crock so they soak up more of the sauce.
Taste the sauce and adjust if you like: add a pinch more brown sugar for sweetness or a small splash of Worcestershire for extra tang and depth. Stir and let the chicken sit in the hot sauce for 5 to 10 minutes on the WARM setting before serving so the flavors settle in.
Serve the chicken hot, spooning plenty of the dark red, smoky-sweet sauce over each portion.
Variations & Tips
For a little heat, stir 1/4 to 1/2 teaspoon cayenne pepper or crushed red pepper flakes into the sauce along with the chili powder. If you prefer a tangier, more classic barbecue flavor, add 1 to 2 tablespoons of apple cider vinegar to the sauce mixture. You can also swap half of the ketchup for prepared barbecue sauce if that’s what you have on hand, just reduce the brown sugar slightly so it doesn’t get too sweet.
For a smokier taste without a grill, add 1/2 teaspoon liquid smoke to the sauce—this goes a long way, so don’t overdo it. If you’d like more vegetables, scatter sliced onions on the bottom of the slow cooker before adding the chicken, or stir in a drained can of corn during the last 30 minutes of cooking. For smaller households, halve the recipe and use a smaller slow cooker, or cook the full batch and plan on leftovers for sandwiches and wraps.
Food safety tips: Always start with fully thawed chicken tenderloins so they heat quickly and evenly in the slow cooker; cooking frozen chicken in a slow cooker can keep it in the unsafe temperature zone too long. Wash your hands, cutting boards, and any utensils that touch raw chicken or its juices with hot, soapy water before using them for anything else.
Make sure the chicken reaches an internal temperature of at least 165°F, checking the thickest pieces with a food thermometer. Once cooked, don’t leave the chicken sitting at room temperature for more than 2 hours (1 hour if it’s very warm in your kitchen); refrigerate leftovers promptly in shallow containers and use within 3 to 4 days, or freeze for longer storage.