Dump the raw chicken tenders in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more!

This 4-ingredient slow cooker May Morning Chicken is the kind of recipe I lean on during hectic work weeks when I still want dinner to feel a little special. You literally dump raw chicken tenders into the slow cooker, top them with ruby-red cranberry sauce cubes and creamy dollops of cream cheese, add a splash of Italian dressing, and walk away. By the time you’re done with your day, the chicken is tender, the sauce is silky and tangy-sweet, and the whole house smells like you’ve been cooking for hours—even though the slow cooker did all the work.

Serve this May Morning Chicken over fluffy white rice, buttered egg noodles, or mashed potatoes so they can soak up all that creamy, tangy-sweet sauce. A simple green side—like steamed green beans, roasted broccoli, or a bagged salad mix—keeps things easy but balanced. If you’re packing leftovers for lunch, spoon the chicken and sauce into a meal prep container with rice on one side and veggies on the other; it reheats beautifully in the microwave.

Servings: 4

1 1/2 pounds raw chicken tenders

Lightly grease the inside of your slow cooker with nonstick spray or a thin swipe of oil to make cleanup easier.

Lay the raw chicken tenders in an even layer on the bottom of the slow cooker. It’s okay if they overlap a little.

Open the can of jellied cranberry sauce, slide it out onto a cutting board, and cut it into chunky cubes. Scatter the vibrant ruby-red cubes evenly over the chicken tenders.

Cut the cream cheese into small cubes or spoon it into rough dollops, then dot the creamy white pieces over the cranberry-topped chicken so they’re spread out across the surface.

Pour the Italian salad dressing evenly over everything in the slow cooker, letting it drizzle down between the cranberry cubes and cream cheese dollops.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken tenders are cooked through and reach an internal temperature of at least 165°F (74°C).

Once cooked, use two forks to gently shred the chicken tenders right in the slow cooker or leave them as whole pieces, depending on how you like to serve it.

Stir the mixture well so the melted cranberry sauce, softened cream cheese, and juices from the chicken and dressing come together into a smooth, rosy-pink, creamy sauce that coats the chicken.

Taste and adjust seasoning if needed with a pinch of salt or pepper, then serve the chicken and sauce hot over your favorite base.

For a slightly lighter version, use reduced-fat cream cheese and a light Italian dressing; the sauce will still be creamy but a bit less rich. If you prefer more savory and less sweet, swap half of the cranberry sauce for a can (10.5 ounces) of condensed cream of chicken soup and thin it with a splash of water or broth before pouring it in. Add heat by sprinkling crushed red pepper flakes or a pinch of cayenne over the chicken before cooking. For extra veggies, stir in a bag of frozen green beans or peas during the last 30 minutes of cooking so they warm through without getting mushy. If you need to stretch the meal, shred the finished chicken and sauce and serve it on toasted sandwich rolls or tucked into tortillas for quick wraps. Food safety tips: Always start with fully thawed chicken tenders—do not put frozen chicken directly into the slow cooker, as it can stay too long in the temperature “danger zone.” Cook until the thickest piece of chicken reaches at least 165°F (74°C) when checked with a food thermometer. Keep the lid on the slow cooker during cooking to maintain a safe, even temperature, and refrigerate leftovers in shallow containers within 2 hours of cooking, using them within 3 to 4 days or freezing for longer storage.