Dump frozen chicken fries in the slow cooker and 4 other ingredients to get a meal so delicious your husband will be begging for more!

This 5-ingredient slow cooker May Day Chicken is one of those toss-it-in-and-forget-it meals that saves busy evenings. Frozen chicken fries go straight into the slow cooker with four pantry-friendly ingredients to create a cozy, kid-approved dinner that tastes like you fussed all afternoon. It’s perfect for those crazy days when you still want to put something warm and comforting on the table that will have your husband (and the kids) asking for seconds.

Serve these tender, saucy chicken fries spooned over hot mashed potatoes, buttered egg noodles, or steamed rice to soak up all the creamy sauce. Add a simple side salad, steamed green beans, or roasted frozen veggies to round out the plate. Warm dinner rolls or garlic bread are great for mopping up the extra sauce, and if you want to keep it extra simple, pile the chicken fries into soft hoagie rolls for easy sandwiches.

Servings: 4-6

24 oz frozen chicken fries (about 1 standard bag, unthawed)

Place the frozen chicken fries in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap a bit, but try to spread them out so they cook evenly.

In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, and ranch dressing until smooth and well combined.

Pour the soup and ranch mixture evenly over the frozen chicken fries, making sure all of the fries are coated or at least touched by the sauce.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the chicken fries are heated through and tender and the sauce is bubbling around the edges.

About 15 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the chicken and sauce. Cover again and let cook just until the cheese is melted and gooey.

Gently stir the top layer to pull some of the cheesy sauce down around the chicken fries, then taste and add salt and pepper if desired. Serve hot over your favorite starch or in sandwich rolls.

For picky eaters, you can swap the ranch dressing for plain sour cream or a mild French or Italian dressing to tone down the ranch flavor. If your family likes a little kick, stir in 1 to 2 tablespoons of buffalo wing sauce or a pinch of red pepper flakes with the soup mixture. You can also change up the cheese: try mozzarella for extra stretch, pepper jack for a bit of heat, or a Mexican blend if that’s what you have on hand. To sneak in veggies, scatter 1 to 2 cups of frozen mixed vegetables or broccoli florets over the chicken fries before pouring on the sauce; they’ll cook right along with everything else. If you need to feed more people, increase the chicken fries to a larger bag (around 32 oz) and add an extra 1/2 cup of broth; the sauce is forgiving. For a slightly lighter version, use reduced-fat cream of chicken soup and light ranch dressing, and cut the cheese to 3/4 cup. Food safety tips: Always start with fully frozen, commercially prepared chicken fries and keep them frozen until you’re ready to add them to the slow cooker. Do not thaw at room temperature. Use a slow cooker that is at least half full but not more than three-quarters full for safe, even heating. Cook on HIGH or LOW only as directed; do not use the WARM setting for cooking. Check that the internal temperature of the chicken fries reaches at least 165°F (74°C) before serving. Refrigerate leftovers within 2 hours in shallow containers and reheat thoroughly before eating.