Toss raw chicken tenders in the crock and 3 other pantry staples to get a stress-free meal so delicious your family will be begging for seconds.

This 4-ingredient slow cooker tax day chicken is the kind of stress-free dinner you throw together when your brain is fried from numbers, paperwork, or just a long day. You literally toss raw chicken tenders into the crock, add three pantry staples, and let the slow cooker do the work. By dinnertime, you’ve got tender, saucy chicken that tastes like you fussed, even though you absolutely did not. It’s a cozy, family-friendly meal that feels like a little reward at the end of a busy day.

Serve this shredded chicken over hot cooked rice, buttered egg noodles, or mashed potatoes to soak up all the sauce. Add a simple side like steamed green beans, roasted carrots, or a bagged salad mix to keep things easy. Leftovers make great next-day lunches tucked into tortillas for soft tacos, piled on hamburger buns for a quick sandwich, or spooned over baked potatoes with a sprinkle of cheese.

Servings: 4

1 1/2 to 2 pounds raw chicken tenders

Lightly spray the inside of your slow cooker with nonstick cooking spray if you like easier cleanup.

Lay the raw chicken tenders in a single layer on the bottom of the slow cooker. It’s fine if they overlap a little, but try to keep them mostly flat so they cook evenly.

In a small bowl, whisk together the barbecue sauce, honey, and Worcestershire sauce until smooth and well combined. These are your three pantry staples that make the sauce.

Pour the sauce mixture evenly over the raw chicken tenders, making sure all the chicken is coated. Use a spoon to nudge the tenders around so the sauce gets underneath as well.

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 tenders are very tender and reach an internal temperature of at least 165°F (74°C).

Once cooked, use two forks to gently shred the chicken right in the slow cooker, or leave the tenders whole if your family prefers bigger pieces. Stir to coat the chicken fully in the sauce.

Taste and adjust seasoning if you like, adding a pinch of salt or a splash more barbecue sauce to brighten the flavor. Serve warm over your favorite base with extra sauce spooned on top.

For picky eaters, choose a milder, sweeter barbecue sauce and go a little heavier on the honey if they like things on the sweeter side. If your family prefers a bit of a kick, use a smoky or spicy barbecue sauce and add a pinch of red pepper flakes. You can also stir in a tablespoon of yellow mustard or Dijon with the sauce mixture for a tangier flavor. For a slightly lighter version, use a reduced-sugar barbecue sauce and cut the honey down to 1/4 cup. If you want extra veggies without extra work, scatter a cup of baby carrots or sliced bell peppers around the chicken before pouring on the sauce; they’ll cook right along with the tenders and soak up the flavor. This chicken is also great for meal prep—cook once, then use it in tacos, quesadillas, grain bowls, or on top of salad during the week. Food safety tips: Always start with fully thawed chicken tenders; do not cook from frozen in the slow cooker, as that can keep the chicken in the temperature danger zone too long. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before serving; use an instant-read thermometer inserted into the thickest piece to check. Keep the lid on the slow cooker as much as possible so the heat stays consistent. Refrigerate leftovers within 2 hours of cooking in shallow containers, and use within 3 to 4 days, reheating until steaming hot before serving.