Toss frozen chicken breast strips in the pot and 2 other ingredients to create a dinner so incredible your husband will be asking for seconds.

This 3-ingredient slow cooker grad party chicken is the kind of no-fuss recipe I lean on when the house is full, the day is long, and I still want something that tastes like I fussed. It starts with a bag of frozen chicken breast strips and just two pantry ingredients, then simmers away while you set out the folding chairs and iron the tablecloths. The bright orange spheres—good old baby carrots—remind me of the big church basement potlucks we used to have after graduations, when every slow cooker in town lined the buffet. This is simple, hearty Midwestern comfort food that’ll have your husband going back for seconds and your guests asking for the recipe.

Serve this tender chicken and carrots over mashed potatoes or buttered egg noodles so all those savory juices have somewhere to go. It’s also lovely spooned into split bakery rolls for easy sandwiches at a grad party buffet. Add a simple green salad, a pan of corn casserole, or steamed green beans to round out the plate. If you’re feeding a crowd, keep the slow cooker on warm and set out extra rolls, pickles, and a bowl of coleslaw so folks can help themselves all afternoon.

Servings: 6-8

2 pounds frozen chicken breast strips (unthawed, straight from the bag)

Place the frozen chicken breast strips in an even layer on the bottom of a 5- to 6-quart slow cooker. They can overlap a bit, but try to spread them out so they cook evenly.

Pour the baby carrots (those bright orange spheres) over the chicken, scattering them so they cover most of the surface.

Spoon the condensed cream of chicken soup over the top of the carrots and chicken. Use the back of the spoon to spread it out a bit; it does not need to be perfect or mixed in.

Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or on HIGH for about 3 to 3 1/2 hours, until the chicken strips are cooked through and the carrots are tender when pierced with a fork. Avoid lifting the lid during the first few hours so the heat stays in.

Once the chicken is done, give everything a gentle stir right in the slow cooker. The cream of chicken soup will loosen with the juices from the chicken and form a simple gravy that coats the meat and carrots.

Taste the sauce and add a pinch of salt and black pepper if you like, though many canned soups are salty enough as-is. Keep the slow cooker on WARM for serving at a party, and set out a spoon so guests can help themselves.

If you’d like a little extra flavor without adding more true ingredients, you can sprinkle in pantry staples you already have: a bit of dried parsley, garlic powder, or black pepper over the top before cooking will give it a homemade touch. For a slightly richer sauce, stir in a splash of milk or cream at the end, once everything is cooked and hot. If you prefer darker, more roasted flavors, you can brown the frozen chicken strips quickly in a skillet before adding them to the slow cooker, but it’s not necessary for tenderness. To stretch this for a bigger grad party crowd, add another half-pound of baby carrots and serve the chicken over a starch—mashed potatoes, rice, or buttered noodles—so everyone gets a hearty plate without needing more meat. For a sandwich-style spread, keep the chicken a bit chunkier when you stir, and set out slider buns, pickles, and sliced cheese so guests can build their own. FOOD SAFETY TIPS: Always start with fully frozen, commercially prepared chicken breast strips from a reputable source; do not use partially thawed or previously cooked leftovers in this exact method. Keep the chicken in a single, fairly even layer at the bottom of the slow cooker so it moves through the temperature “danger zone” (40°F–140°F) as quickly as possible. Use a food thermometer if you have one—chicken should reach at least 165°F in the thickest pieces. Do not cook this recipe on the WARM setting; use LOW or HIGH only until it’s fully cooked, then switch to WARM for serving. Refrigerate leftovers within 2 hours of cooking, store in shallow containers, and reheat thoroughly until steaming hot before eating.