Instant Pot Instructions:

1. In a pot-in-pot dish (I used one of these stainless steel pans*) add the orange juice concentrate, bbq sauce, ketchup, worcestershire, lemon juice, brown sugar and liquid smoke. Whisk* well until smooth.
2. Add chicken broth into bottom of Instant Pot. Add the chicken tenders into the pot. Lightly sprinkle the chicken with salt and pepper. 
3. Place a tall trivet* into the pot on top of the chicken. Place the pot-in-pot dish on top of the trivet.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 
5. Move the pot-in-pot dish out of the Instant Pot and set aside. Drain the broth out and discard. Stir the sauce into the chicken. Turn Instant Pot to saute setting. Stir together 1 Tbsp cornstarch and 1 Tbsp of water until smooth. Stir the cornstarch slurry into the pot until thickened. Turn off Instant Pot. 
6. Serve chicken and enjoy! 

Slow Cooker Instructions:

1. In a bowl stir together the orange juice concentrate, bbq sauce, ketchup, worcestershire, lemon juice, brown sugar and liquid smoke. Whisk well until smooth.
2. Add chicken into slow cooker. Dump the sauce over the chicken (no broth needed for slow cooker recipe).
3. Cover slow cooker and cook on low for 2-3 hours. 
4. Serve chicken and enjoy!

Oven Instructions:

1. In a bowl stir together the orange juice concentrate, bbq sauce, ketchup, worcestershire, lemon juice, brown sugar and liquid smoke. Whisk well until smooth.
2. Place chicken into a 9×13 inch baking dish. Dump the sauce over the chicken (no broth needed for oven recipe). 
3. Bake at 350° F for 20-25 minutes or until internal temperature of largest tender is 165°F. You may need extra time for frozen tenders. 
4. Serve chicken and enjoy!