My sister showed me this lazy weeknight hack and it changed my life. You only need 3 ingredients for the most incredibly juicy, rich gravy covered meat that falls right apart.

This is the kind of lazy weeknight hack my sister and I swap over the phone and then wonder how we ever lived without it. These slow cooker 3-ingredient ranch pork chops come out incredibly juicy and literally fall apart in a rich, creamy herb gravy. You just layer everything in the crock, turn it on, and walk away. By dinnertime, you’ve got tender bone-in chops swimming in a bubbling white and golden brown ranch gravy that tastes like you fussed all afternoon, even though you only used three simple ingredients.

Serve these ranch pork chops right out of the slow cooker with a big spoonful of that thick gravy over creamy mashed potatoes, buttered egg noodles, or steamed white rice so it can soak up every bit of sauce. Add an easy veggie on the side—like green beans, roasted carrots, or a simple salad—to balance the richness. A basket of warm dinner rolls or biscuits is perfect for mopping up the extra gravy, and if you want to stretch the meal, you can shred the leftover pork and gravy over toast or baked potatoes the next day.

Servings: 4

4–6 bone-in pork chops (about 2 to 2 1/2 pounds total, at least 3/4-inch thick)

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup, if you like.

Pour both cans of condensed cream of chicken soup into the slow cooker (do not add water). Sprinkle the dry ranch seasoning packet over the soup and stir together until you have a thick, creamy, pale gravy base with flecks of herbs throughout.

Arrange the bone-in pork chops in a single layer or as flat as you can on top of the gravy mixture. It’s fine if they overlap a little, but try to nestle them down so each chop touches some of the sauce.

Spoon some of the ranch gravy up and over the tops of the pork chops so they are mostly coated. This helps them stay extra moist and gives that nice, even, golden-brown and white creamy look once they’re cooked.

Cover the slow cooker with the lid and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the pork chops are very tender and easily pull apart with a fork. Thicker chops will need the longer end of the time range.

Once done, gently lift the pork chops out with a wide spatula or tongs; they will be very tender and may fall off the bone. Give the ranch gravy a quick stir in the slow cooker so it’s smooth and bubbling, then spoon the thick, creamy white and golden brown gravy over the chops.

Serve the pork chops hot, smothered in plenty of the ranch gravy. If the gravy seems a little too thick for your liking, you can thin it slightly by stirring in a splash of milk or water right in the slow cooker before serving.

If you have picky eaters, you can use boneless pork chops instead of bone-in; just watch the time, as boneless can cook a little faster and you don’t want them to dry out. For a slightly lighter version, swap one can of cream of chicken soup for cream of mushroom or cream of celery—the flavor will change a bit but still stays creamy and comforting. If your family likes a bit of extra seasoning, add a pinch of black pepper or garlic powder on the chops before you nestle them into the gravy (this doesn’t change the basic 3-ingredient idea, just boosts flavor). To stretch the meal, shred the cooked pork right in the slow cooker and stir it into the gravy, then serve over noodles, rice, or baked potatoes like a hearty pork-and-gravy bowl. For kids who are suspicious of “green stuff,” you can use the regular ranch packet (not the extra-herby kind) and serve their portions with just a lighter spoonful of gravy. Leftovers reheat very well; store the chops and gravy together in an airtight container and warm gently on the stove or in the microwave with a splash of water or milk to loosen the sauce if needed.