Ingredients
2 pounds frozen diced chicken (boneless, skinless breast or thigh, unthawed)
1 cup barbecue sauce (your favorite bottled brand)
1/2 cup chicken broth (low-sodium preferred)
1/4 cup honey or maple syrup
1 tablespoon Dijon or yellow mustard
Directions
Place the frozen diced chicken in an even layer at the bottom of a 5- to 6-quart slow cooker. The pieces can be stuck together; they will separate as they cook.
In a medium bowl, whisk together the barbecue sauce, chicken broth, honey (or maple syrup), and mustard until smooth and fully combined.
Pour the sauce mixture evenly over the frozen chicken, using a spatula to scrape out every bit so the chicken is mostly coated. Do not stir; just ensure all of the chicken is in contact with some of the liquid.
Cover the slow cooker with the lid. Cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours, or until the chicken is cooked through and reaches an internal temperature of at least 165°F (74°C). Partway through cooking, you can gently break apart any large frozen clumps of chicken with a spoon if needed.
Once the chicken is fully cooked and tender, give everything a good stir to coat the pieces evenly in the sauce. If you prefer a thicker sauce, remove the lid and cook on HIGH for an additional 15 to 20 minutes, stirring occasionally, until slightly reduced.
Taste and adjust seasoning if desired by adding a pinch of salt, a splash of extra barbecue sauce, or a dash of hot sauce. Serve the saucy chicken hot over rice, noodles, or in buns, spooning extra sauce from the slow cooker over the top.
Variations & Tips
For a smokier flavor, use a smoky-style barbecue sauce and add 1/2 teaspoon smoked paprika to the sauce mixture. If you like heat, stir in 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes along with the mustard. For a slightly more tangy profile, swap half of the chicken broth for apple cider vinegar (1/4 cup broth + 1/4 cup vinegar) and use a sharp Dijon mustard. You can also use all chicken thighs for richer, juicier meat, or a breast–thigh mix if that’s what you have in the freezer.
If you’d like to stretch the meal, stir in a drained can of black beans or pinto beans and a cup of frozen corn during the last 30 minutes of cooking on HIGH, just until heated through. To keep the ingredient count low but add freshness, finish with a squeeze of lemon or lime juice and a handful of chopped fresh parsley or cilantro right before serving.
Lasha