There is something mighty comforting about a supper that comes together with almost no fuss, especially when the garden is slowing down and the evenings start feeling just a little softer. This 5-Ingredient Slow Cooker Late Summer Savor Chicken leans on simple pantry flavors and tender raw chicken tenderloins to make a saucy, homestyle meal that tastes like you worked much harder than you did. It is the kind of recipe busy families hang onto, because it turns a handful of ingredients into a warm, satisfying dinner with that sweet-and-savory goodness folks always seem to scrape clean from the plate.
This chicken is especially nice served over fluffy rice, buttered egg noodles, or creamy mashed potatoes so none of that rich sauce goes to waste. If you want to round out the meal, set out green beans, sweet corn, or a pan of roasted late-summer vegetables on the side. A simple cucumber salad or sliced tomatoes also bring a fresh bite that balances the slow-cooked richness beautifully.
5-Ingredient Slow Cooker Late Summer Savor Chicken
Servings: 6
Ingredients
2 pounds raw chicken tenderloins
1 cup bright orange French dressing
1/2 cup dark red cranberry sauce
1 packet dry onion soup mix, about 1 ounce
1 tablespoon Worcestershire sauce
Directions
1. Lightly coat the inside of your slow cooker with a bit of oil or nonstick spray if you like easier cleanup, then arrange the raw chicken tenderloins evenly across the bottom.
2. In a medium bowl, stir together the French dressing, cranberry sauce, dry onion soup mix, and Worcestershire sauce until well blended.
3. Pour the sauce over the chicken, making sure the tenderloins are well coated. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is tender and cooked through.
4. Once done, gently stir to coat the chicken in the thickened sauce. Serve hot over rice, noodles, or mashed potatoes with plenty of sauce spooned over the top.
Variations & Tips
Add a little sweetness: If your family enjoys a sweeter sauce, stir in a tablespoon or two of brown sugar or a little extra cranberry sauce. It gives the finished dish more of that old-fashioned sweet-and-tangy character that goes so well with rice.
Make it a fuller meal: A layer of sliced onions or a handful of baby carrots added under the chicken can stretch supper a bit further. They cook right along with the meat and soak up all that lovely sauce.
Thicken the sauce: If you prefer a gravy-like finish, remove the cooked chicken and whisk a small cornstarch slurry into the hot sauce in the cooker. Let it cook a few more minutes until it thickens before returning the chicken.
Watch the cooking time: Chicken tenderloins cook faster than larger cuts, so check for doneness on the early side to keep them tender. Overcooking can make them a bit firm, even in a slow cooker.
Use what you have: If you do not have chicken tenderloins, boneless skinless chicken breasts cut into large strips will work just fine. Try to keep the pieces similar in size so everything cooks evenly.