Put frozen chicken cutlets in the crock and 3 other ingredients to get a meal so delicious your friends will be begging for more!

This 4-ingredient slow cooker long weekend chicken is the kind of no-fuss comfort food I leaned on when the kids were in and out of the house all weekend long. You start with frozen chicken cutlets straight from the bag, add just three pantry ingredients, and let the crock do the work while you enjoy your day. It reminds me of the simple church potluck dishes we used to see all over the rural Midwest—creamy, savory, and just fancy enough that friends always asked for the recipe, but simple enough that you could put it together in five minutes flat.

Serve this tender, shredded chicken over buttered egg noodles, fluffy mashed potatoes, or a bed of steamed rice to soak up all that savory sauce. A simple side of green beans, corn, or a tossed salad balances out the richness nicely. Warm dinner rolls or crusty bread are perfect for scooping up every last bit from the bottom of the slow cooker. If you’re feeding a crowd for a long weekend, keep the crock on warm and set out slider buns so folks can build their own little chicken sandwiches as they wander through the kitchen.

Servings: 6

2 pounds frozen boneless, skinless chicken cutlets (do not thaw)

Place the frozen chicken cutlets 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 so they cook evenly.

Sprinkle the dry ranch dressing mix evenly over the frozen chicken cutlets, making sure most of the surface is lightly coated.

Spoon the condensed cream of chicken soup over the top of the chicken. Spread it gently with the back of the spoon so it covers the chicken as evenly as possible. Do not add water; you want it thick to start.

Scatter the corn (frozen or well-drained canned) over the top. Some kernels will fall down around the chicken, which is just fine and makes for that pretty mix of yellow against the chicken in the bottom of the crock.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken cutlets are cooked through and reach an internal temperature of at least 165°F (74°C).

Once the chicken is fully cooked and very tender, remove the lid and use two forks to shred the chicken directly in the slow cooker, mixing it into the creamy sauce and corn until everything is well combined.

Taste the sauce and adjust with a pinch of salt and a little black pepper if needed. If the sauce seems too thick for your liking, stir in 2 to 4 tablespoons of milk or chicken broth until it reaches your preferred consistency.

Turn the slow cooker to WARM and let the chicken sit for 10 to 15 minutes before serving so the flavors settle and the sauce clings nicely to the meat. Serve hot with your favorite sides.

For a little extra color and sweetness, you can swap half of the corn for frozen peas and carrots, stirring them in at the same time as the corn. If you like a bit of tang, add 2 to 3 tablespoons of cream cheese or sour cream at the end, stirring until smooth and creamy. A sprinkle of shredded cheddar or Colby Jack over the top just before serving makes it feel like a cozy Midwestern casserole right in the crock. To stretch the meal for a bigger crowd, stir in 1 to 2 cups of cooked egg noodles or cooked rice after shredding the chicken, letting it warm through on LOW for about 15 minutes. For less salt, choose a reduced-sodium cream of chicken soup and a low-sodium ranch packet if available, and taste before adding any extra salt. If you prefer dark meat, you can use boneless, skinless chicken thighs instead of cutlets; they’ll be extra tender and forgiving. FOOD SAFETY TIPS: Always start with fully frozen, commercially packaged chicken cutlets and keep them frozen until you’re ready to cook. Place them directly into the prepped slow cooker—do not thaw on the counter. Make sure your slow cooker is in good working order and cook on LOW or HIGH as directed until the chicken reaches at least 165°F (74°C) in the thickest part; use a meat thermometer if you’re unsure. Do not leave cooked chicken sitting in the slow cooker on the warm setting for more than 2 to 3 hours before refrigerating leftovers. Cool leftovers promptly and store them in shallow containers in the refrigerator, and use within 3 to 4 days, reheating until steaming hot before serving.