My mom made this every Sunday in the 90s and now my kids request it weekly. The sauce is impossibly creamy

This slow cooker 3-ingredient ranch chicken is pure 90s nostalgia for me. My mom made some version of this every Sunday when I was growing up in the Midwest, and the smell alone takes me right back to those cozy, lazy afternoons. Now my own kids request it almost every week, and I love that it’s literally a toss-it-in-and-walk-away kind of dinner. The chicken turns fall-apart tender and gets smothered in an impossibly creamy ranch sauce that tastes like you fussed for hours, even though the slow cooker did all the work.

I usually pile this creamy ranch chicken over fluffy mashed potatoes or buttered egg noodles so all that rich sauce has something to cling to. It’s also great spooned onto rice, tucked into toasted buns for easy sandwiches, or wrapped in warm tortillas with a little shredded lettuce. Add a simple green salad, steamed green beans, or roasted broccoli on the side to balance out the richness. Leftovers reheat well for lunches and are delicious over leftover baked potatoes or even on top of a quick salad for a busy weeknight.

Servings: 6

2 to 2 1/2 pounds boneless, skinless chicken breasts

Lightly spray the inside of a 5- to 7-quart slow cooker with nonstick cooking spray for easier cleanup.

Lay the boneless, skinless chicken breasts in a single layer on the bottom of the slow cooker. It’s okay if they overlap slightly, but try not to stack them too thick.

In a medium bowl, whisk together the dry ranch dressing mix and the condensed cream of chicken soup until smooth and well combined. The mixture will be thick and creamy.

Pour the ranch-soup mixture evenly over the chicken, using a spatula to spread it so all of the chicken is covered in the sauce.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily shreds with a fork. Avoid lifting the lid during the first few hours so the slow cooker can maintain its temperature.

Once the chicken is cooked through, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken into the creamy ranch sauce until everything is well coated and the sauce looks thick, glossy, and smooth with flecks of herbs throughout.

Taste and adjust seasoning if desired (the ranch mix is usually salty enough, so I rarely add extra salt). Switch the slow cooker to WARM and let the shredded chicken sit for 10 to 15 minutes to thicken slightly before serving.

Serve the creamy ranch chicken hot over mashed potatoes, noodles, rice, or on buns, spooning extra sauce over the top.

To keep the 3-ingredient magic, I usually leave this recipe as-is, but there are a few easy tweaks you can make if you don’t mind adding an extra item or two. For a little extra richness, stir in a couple tablespoons of cream cheese or sour cream at the very end until melted and smooth. If you like a bit of color and texture, fold in a handful of frozen peas or corn during the last 30 minutes of cooking. You can also swap half of the cream of chicken soup for cream of mushroom or cream of celery for a slightly different flavor. This recipe works well with boneless, skinless chicken thighs too; just trim excess fat and cook on LOW for about the same amount of time until shreddable. For a lighter version, use reduced-sodium condensed soup and a ranch packet labeled lower sodium, and serve over cauliflower rice or a baked potato instead of traditional mashed potatoes. Food safety tips: Always start with fully thawed chicken (never frozen) so it cooks evenly and reaches a safe internal temperature of 165°F. Keep the slow cooker covered while cooking and avoid leaving cooked chicken at room temperature for more than 2 hours. Cool leftovers quickly, store them in an airtight container in the refrigerator, and use within 3 to 4 days, or freeze for up to 2 to 3 months.