This slow cooker July suppertime chicken is the kind of practical warm-weather dinner that earns a permanent spot in the rotation: minimal prep, pantry-friendly ingredients, and tender chicken that practically makes its own sauce. Using frozen chicken tenderloins keeps things especially convenient on busy days, and the sweet-savory combination feels familiar and crowd-pleasing, making it ideal for serving over rice, potatoes, or even tucked into sandwich rolls.
Serve this chicken with fluffy white rice, buttered egg noodles, mashed potatoes, or roasted baby potatoes to catch all of the sauce. For something lighter, pair it with steamed green beans, corn on the cob, a crisp cucumber salad, or simple coleslaw; iced tea, lemonade, or sparkling water with citrus all fit nicely alongside a summer supper like this.
5-Ingredient Slow Cooker July Suppertime Chicken
Servings: 6
Ingredients
2 pounds frozen chicken tenderloins
1 cup barbecue sauce
1/2 cup apricot preserves
2 tablespoons low-sodium soy sauce
1 tablespoon Dijon mustard
Directions
1. Lightly coat the inside of a 5- to 6-quart slow cooker with cooking spray if desired for easier cleanup. Add the frozen chicken tenderloins in an even layer.
2. In a medium bowl, whisk together the barbecue sauce, apricot preserves, soy sauce, and Dijon mustard until smooth and well combined.
3. Pour the sauce over the frozen chicken, making sure the tenderloins are mostly covered.
4. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and very tender. If your slow cooker runs hot, check on the earlier end of the cooking time.
5. Gently shred the chicken with two forks right in the slow cooker, or leave the tenderloins whole if you prefer. Stir to coat well in the sauce before serving.
6. Serve hot over rice, noodles, or potatoes, with a spoonful of extra sauce over the top.
Variations & Tips
Sweeter glaze: If you enjoy a sweeter finish, add an extra tablespoon or two of apricot preserves. This gives the sauce more shine and a slightly fruitier flavor that works especially well with rice.
Smokier flavor: Use a smoky barbecue sauce for a deeper, more cookout-like taste. A hickory-style sauce adds dimension without changing the easy method.
Add a little heat: Stir in a pinch of red pepper flakes or a small spoonful of chili-garlic sauce if your family likes a sweet-heat combination. Add it to the sauce mixture before pouring it over the chicken.
Keep the chicken whole: Tenderloins are naturally small and tender, so you can leave them whole for more of a plated main-dish presentation instead of shredding them for bowls or sandwiches.
Storage tip: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water if the sauce has thickened too much.