Drop a raw whole chicken in the crock and 3 other ingredients to get a meal so delicious your family will be begging for more.

This 4-ingredient slow cooker chicken is the kind of no-fuss, stick-to-your-ribs supper that has seen many a busy day through on our little Midwestern farm. You quite literally drop a raw whole chicken in the crock, tuck in three more simple ingredients, and let time and low heat work their magic. I like to make it for Armed Forces Day as a quiet nod to the simple, hearty meals my uncles remembered from base housing—nothing fancy, just good, comforting food that fills the house with a cozy aroma and brings everyone to the table. The thick chartreuse rings of green bell pepper turn silky and sweet as they cook, flavoring the chicken and juices so beautifully that your family will be begging for more.

Serve this tender chicken with buttery mashed potatoes or egg noodles to soak up all those savory juices, and add a simple side of green beans or sweet corn to keep it true to its Midwestern roots. A pan of warm dinner rolls or biscuits is perfect for sopping up the broth at the bottom of the crock. If you’d like to dress it up a bit for Armed Forces Day, set the shredded chicken and peppers out with soft rolls for sandwiches, along with a crisp coleslaw and a jar of pickles on the side.

Servings: 6

1 whole raw chicken (3 1/2 to 4 1/2 pounds), giblets removed and patted dry

Place the thick chartreuse rings of green bell pepper in an even layer on the bottom of a large slow cooker, creating a bed for the chicken. This keeps the bird lifted slightly so it cooks evenly and soaks up pepper flavor.

Set the raw whole chicken, breast side up, directly on top of the pepper rings in the slow cooker. Tuck the wing tips under if you’d like, but there’s no need to truss the bird for this recipe.

Sprinkle the dry ranch dressing mix evenly over the top of the chicken, rubbing a little onto the legs and into any creases so the seasoning coats the skin and drifts down into the peppers.

Pour the chicken broth around, not over, the chicken, so you don’t wash off the ranch seasoning. The liquid should settle under and around the peppers to create a flavorful cooking broth.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 1/2 to 4 hours, until the chicken is very tender and the internal temperature in the thickest part of the thigh reaches at least 165°F (74°C). The meat should pull away from the bone easily.

Carefully lift the chicken from the slow cooker using two large spatulas or forks, as it will be very tender and may fall apart. Transfer to a platter and let rest for about 10 minutes before carving or shredding.

Stir the softened chartreuse pepper rings and the savory juices in the bottom of the slow cooker. Spoon some of the peppers and juices over the carved or shredded chicken when serving, and pass extra juices at the table for anyone who wants more.

You can give this simple Armed Forces Day chicken your own family twist without adding much fuss. For a little extra richness, dot 2 tablespoons of butter on top of the chicken before cooking; it will melt into the ranch seasoning and help the skin brown slightly. If you enjoy more color and sweetness, add 1 sliced yellow onion or a few rings of red bell pepper in with the green peppers. For a mild kick, sprinkle 1/2 teaspoon of black pepper or a pinch of red pepper flakes over the ranch mix. To keep it very traditional and budget-friendly, you can swap the ranch packet for 1 1/2 teaspoons salt, 1 teaspoon dried parsley, 1 teaspoon dried dill, and 1/2 teaspoon garlic powder. The juices left in the crock make a lovely gravy: strain them, skim off some fat, and thicken with a tablespoon or two of cornstarch mixed with cold water, then simmer in a small saucepan. For food safety, always start with a fully thawed chicken—never cook a frozen whole bird in the slow cooker, as it can sit too long at unsafe temperatures. Keep the lid on during cooking so the heat stays steady, and use a meat thermometer to confirm the chicken has reached at least 165°F (74°C) in the thickest part of the thigh, not touching bone. Refrigerate leftovers within 2 hours of serving, and use them within 3 to 4 days, or freeze for longer storage. Leftover chicken is wonderful in sandwiches, salads, or stirred into noodles with some of the peppers and broth.