Toss frozen chicken tenderloins 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 chicken is my simple, weeknight nod to the men and women in the armed forces—steady, unfussy, and reliably comforting. Frozen chicken tenderloins go straight into the slow cooker with just four pantry-friendly ingredients, including a shortcut block of frozen herb-garlic butter that melts down into an emerald-green, savory sauce. It’s the kind of hands-off, hearty meal you can start in minutes and come home to later, with flavors reminiscent of classic Midwestern baked chicken dinners but with a modern slow-cooker twist.

Serve this tender, buttery herb chicken over mashed potatoes, egg noodles, or steamed rice to soak up all the garlicky juices. A simple green vegetable—like steamed green beans, roasted broccoli, or a crisp salad with a tangy vinaigrette—balances the richness nicely. Warm dinner rolls or crusty bread are great for mopping up the sauce, and if you want to echo the comfort-food vibe, a side of coleslaw or buttered corn fits right in.

Servings: 4

2 pounds frozen chicken tenderloins (do not thaw)

Place the frozen chicken tenderloins in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap slightly, but try to keep them mostly in a single layer for even cooking.

In a small bowl, whisk together the condensed cream of chicken soup, dry ranch dressing mix, and chicken broth until mostly smooth. This creates a seasoned, pourable sauce that will surround the chicken as it cooks.

Pour the soup mixture evenly over the frozen chicken tenderloins, gently nudging it so it seeps down between the pieces.

Scatter the frozen garlic herb butter cubes over the top of the sauced chicken in a single layer. The emerald-green cubes should dot the surface; they will melt slowly and baste the chicken with flavor as it cooks.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken tenderloins reach an internal temperature of at least 165°F (74°C) and shred easily with a fork.

Once cooked, gently stir the chicken and sauce together in the slow cooker. You can leave the tenderloins whole or lightly shred them into large pieces so they’re well coated in the buttery herb sauce.

Taste the sauce and adjust with a pinch of salt or freshly ground black pepper if desired. Serve the chicken hot with plenty of the sauce spooned over your chosen side.

For a slightly lighter version, substitute reduced-fat cream of chicken soup and use half the amount of garlic herb butter, adding an extra splash of chicken broth if the sauce seems too thick. If you can’t find a frozen garlic herb butter block, make your own by blending softened butter with chopped parsley, chives, garlic, and a pinch of salt, then freezing it in a small dish and cutting it into cubes before using. To add more vegetables without extra work, scatter 1 to 2 cups of frozen green beans or peas over the chicken during the last hour of cooking so they heat through but don’t overcook. For a tangier flavor profile, stir in 2 to 3 tablespoons of grated Parmesan or a squeeze of lemon juice just before serving. Food safety tips: Always start with fully frozen, commercially packaged chicken tenderloins, and keep them refrigerated or frozen until you’re ready to cook. Do not leave raw or partially thawed chicken at room temperature. Use a food thermometer to verify that the thickest pieces of chicken reach at least 165°F (74°C) before serving. Cool leftovers quickly and refrigerate within 2 hours, storing them in shallow containers; enjoy within 3 to 4 days, reheating until steaming hot before eating.