This 5-ingredient slow cooker summer nights chicken is exactly what I reach for on those busy, hot evenings when I want a homemade dinner but absolutely zero fuss. You literally dump frozen chicken tenderloins into the crock pot, add four pantry-friendly ingredients, and walk away. By the time you’re done with work, errands, or kid drop-offs, you’ve got juicy, flavorful chicken that tastes like you put in way more effort than you did. It’s inspired by those classic Midwest “dump and go” crock pot meals, but light enough for summer and simple enough that your husband or partner will be asking when you’re making it again.
Serve this tender, saucy chicken over fluffy white rice, buttered egg noodles, or quinoa to soak up all the juices. For a light summer plate, pair it with a big green salad, grilled or steamed veggies, or corn on the cob. It’s also fantastic tucked into toasted brioche buns or tortillas with a handful of shredded lettuce and sliced avocado. Leftovers are great cold on top of salad greens for lunch the next day.
5-Ingredient Slow Cooker Summer Nights ChickenServings: 4
Ingredients
2 pounds frozen chicken tenderloins (do not thaw)
1 cup thick and chunky salsa (mild or medium, your choice)
1/3 cup honey
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon salt (optional, to taste after cooking)
1/4 teaspoon black pepper (optional, to taste after cooking)
Directions
Place the frozen chicken tenderloins in an even layer on the bottom of a 4- to 6-quart slow cooker. They can overlap slightly, but try not to stack them too high in one spot. This should look like a simple layer of frozen chicken at the bottom of the crock pot.
In a small bowl or measuring cup, whisk together the salsa, honey, olive oil, and garlic powder until well combined. This is your sweet and tangy summer-style sauce.
Pour the sauce evenly over the frozen chicken tenderloins, making sure all of the chicken has some sauce on it. Use a spoon to nudge the tenderloins around if needed so the sauce can drip in between pieces.
Cover the slow cooker with the lid. Cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken tenderloins are cooked through and reach an internal temperature of at least 165°F (74°C). The chicken should be very tender and easy to pull apart with a fork.
Once cooked, taste the sauce and season with salt and black pepper if needed. If you like a slightly thicker sauce, you can remove the lid and let the chicken sit on WARM for 10 to 15 minutes to reduce a bit, or transfer some of the liquid to a small saucepan and simmer it on the stove for a few minutes before pouring it back over the chicken.
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 in the sauce.
Serve the chicken and sauce hot over rice, noodles, or your favorite side. Spoon extra sauce from the crock pot over the top of each serving.
Variations & Tips
For a smoky twist, use fire-roasted salsa or add 1/2 teaspoon smoked paprika to the sauce. If your family likes a little heat, stir in 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes along with the salsa mixture. For a creamier version, stir in 2 to 4 tablespoons of softened cream cheese or a splash of heavy cream during the last 15 minutes of cooking, just until melted and smooth. You can also swap the honey for brown sugar or maple syrup if that’s what you have on hand. To make it more of a full one-pot meal, add a can of drained black beans and a cup of frozen corn on top of the chicken before pouring on the sauce; just know this may add a little cooking time. Food safety tips: Always place the frozen chicken tenderloins in the bottom of the slow cooker so they’re surrounded by heat as quickly as possible. Cook on LOW or HIGH only as directed, and do not use the WARM setting to cook from frozen. Avoid lifting the lid repeatedly during the first few hours, as this can significantly drop the temperature and increase the time the chicken spends in the unsafe temperature zone. Use a food thermometer to confirm the chicken has reached at least 165°F (74°C) in the thickest piece before serving. Refrigerate leftovers in a shallow container within 2 hours of cooking and eat within 3 to 4 days, or freeze for up to 3 months.
