End of Spring Comfort: Just 3 ingredients. I throw it on in the morning when I have a busy day of gardening and want zero evening prep.

This 3-ingredient slow cooker spring creamy chicken is exactly what I lean on at the tail end of spring when the garden is calling and I know I won’t want to fuss with dinner later. You toss everything into the slow cooker in the morning, head out to your busy day, and come back to fall-apart tender chicken in a rich, bubbling, creamy sauce. It’s cozy and comforting like a cool spring evening, but light enough to still feel fresh. No chopping, no browning, no extra steps—just three simple ingredients doing all the work while you’re out in the yard.

Serve this creamy chicken spooned over hot buttered egg noodles, mashed potatoes, or steamed rice so all that sauce has something to soak into. For a spring touch, pair it with a simple green salad, roasted asparagus, or steamed green beans. A side of crusty bread or warm dinner rolls is wonderful for mopping up the extra sauce, and if you’re feeding kids, keep it simple with buttered noodles and carrot sticks on the side.

Servings: 6

2 to 2 1/2 pounds boneless, skinless chicken thighs (or breasts)

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup (optional but helpful).

Lay the chicken in an even layer in the bottom of the slow cooker. It’s fine if the pieces overlap a bit; just avoid stacking them too high in one spot so they cook evenly.

In a medium bowl, stir together the cream of mushroom soup and the ranch seasoning mix until well combined and smooth.

Pour the creamy mixture evenly over the chicken, making sure all of the pieces are coated. Use a spatula to spread it if needed, but don’t worry about perfection—the sauce will loosen as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily pulls apart with a fork.

Once the chicken is fall-apart tender, use two forks to gently shred or break the chicken into big, rustic pieces right in the slow cooker. Stir to mix the chicken with the creamy sauce so everything is well coated.

Taste the sauce and add a pinch of salt and pepper if you feel it needs it (the ranch and soup are usually salty enough for most families).

Switch the slow cooker to WARM and let the chicken sit for 10 to 15 minutes to thicken slightly, then serve the creamy chicken and sauce over your favorite base, like noodles, rice, or potatoes.

To keep this truly end-of-spring easy, the base recipe uses just three pantry-friendly ingredients, but you can tweak it to fit your family. For a brighter spring flavor, stir in a handful of frozen peas or chopped fresh spinach during the last 15 minutes of cooking so they stay a little green and fresh. If you prefer a creamier, richer sauce, add 2 to 4 tablespoons of cream cheese or sour cream at the very end and stir until melted. For picky eaters, use cream of chicken soup instead of cream of mushroom, and serve the chicken over plain buttered noodles—kids can control how much sauce they want. If you’d like a little extra herbiness, sprinkle in a teaspoon of dried parsley or dill with the soup mixture. You can also swap the chicken thighs for boneless, skinless chicken breasts; just check for doneness around the 3- to 4-hour mark on LOW so they don’t dry out, then shred gently. For a lighter version, use reduced-fat cream soup and serve over cauliflower rice or steamed vegetables. Food safety tips: Always start with fully thawed chicken; cooking from frozen in the slow cooker is not recommended because it can sit too long at unsafe temperatures. Make sure the chicken reaches an internal temperature of 165°F (74°C) before shredding. Keep the lid on the slow cooker as much as possible to maintain a safe, steady cooking temperature. Refrigerate leftovers within 2 hours of cooking and use within 3 to 4 days, reheating until steaming hot before serving.