Place cream cheese block on top of raw chicken breasts, accompanied by 3 ingredients, into slow cooker for a creamy meal that’s my default when I don't know what to make

This slow cooker creamy ranch chicken is the kind of recipe I lean on when the day has gotten away from me and I still want something comforting on the table. It reminds me of the simple church potluck dishes I grew up with in the Midwest—nothing fancy, just pantry staples and a little patience. You lay raw chicken breasts in the slow cooker, nestle a block of cream cheese right on top, sprinkle on dry ranch seasoning, and add just two more everyday ingredients. By suppertime, the chicken turns tender and shreds into a rich, tangy sauce that tastes like it took all afternoon at the stove, even though the slow cooker did the work.

I like to spoon this creamy ranch chicken over a bed of fluffy mashed potatoes or buttered egg noodles so all that sauce has somewhere to go. Rice works just as well if that’s what you keep on hand. A simple green vegetable—steamed green beans, peas, or a tossed salad—keeps the plate from feeling too heavy. Warm dinner rolls or sliced bread are handy for mopping up the last bit of gravy. If you have leftovers, they make lovely open-faced sandwiches on toast the next day.

Servings: 4

2 pounds boneless, skinless chicken breasts

Place the raw chicken breasts in an even layer on the bottom of a slow cooker.

Sprinkle the dry ranch seasoning packet evenly over the chicken breasts.

Pour the chicken broth around the chicken, trying not to wash off too much of the ranch seasoning.

Unwrap the cream cheese block and place it directly on top of the seasoned raw chicken breasts in the center of the slow cooker.

Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the chicken is very tender and easily shreds with a fork.

Once the chicken is cooked, remove the lid and use two forks to shred the chicken breasts right in the slow cooker, stirring them into the melted cream cheese and cooking juices.

Add the sour cream to the slow cooker and stir until the sauce is smooth and creamy, coating all of the shredded chicken. Taste and adjust seasoning with a little salt and pepper if needed.

Cover and let the chicken sit on WARM for about 5–10 minutes to thicken slightly, then serve the creamy ranch chicken over mashed potatoes, noodles, or rice.

If you like a little texture, you can stir in 1–2 cups of thawed frozen peas and carrots or mixed vegetables during the last 30 minutes of cooking. For extra flavor, add 4–6 slices of cooked, crumbled bacon just before serving. If you prefer dark meat, boneless, skinless chicken thighs work beautifully and stay very moist; just trim excess fat and use the same cooking time. To lighten things up a bit, swap the sour cream for plain Greek yogurt and use a reduced-fat cream cheese, keeping in mind the sauce may be slightly less rich. For more sauce, increase the chicken broth to 3/4 cup and add an extra couple of spoonfuls of sour cream at the end. You can also turn this into a sandwich filling by serving the creamy chicken on toasted buns with a slice of cheddar or Swiss on top. Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave with a splash of broth or milk if the sauce has thickened too much.