Pour raw boneless chicken strips in the crock and 4 other ingredients to get a meal so delicious your guests will be begging for more!

This 5-ingredient slow cooker pre-summer feast chicken is the kind of set-it-and-forget-it meal that makes hosting easy. You literally pour raw boneless chicken strips into the crock, whisk together four simple pantry ingredients into a pale pink, creamy-sweet sauce, and let it simmer low and slow until the chicken is tender and full of flavor. It’s perfect for casual get-togethers on the deck, busy weeknights, or anytime you want something that feels a little special without a lot of fuss.

Serve this saucy chicken over hot buttered rice, egg noodles, or mashed potatoes so all that creamy, slightly tangy sauce has something to soak into. Add a crisp green salad or steamed green beans for a bit of color and crunch, and maybe a basket of warm dinner rolls to round things out. For a backyard, pre-summer feel, you can spoon the chicken into toasted buns or over grilled garlic bread and serve with corn on the cob and sliced fresh fruit.

Servings: 6

2 pounds raw boneless chicken breast strips

Lightly coat the inside of your slow cooker with nonstick cooking spray or a thin swipe of oil to help with cleanup.

Place the raw boneless chicken breast strips in an even layer on the bottom of the slow cooker. It’s fine if they overlap a little, but try to spread them out so the sauce can coat everything.

In a medium bowl, whisk together the ranch dressing, salsa, honey, and garlic powder until the mixture is smooth, creamy, and a pale pink color.

Pour the pale pink sauce evenly over the raw chicken strips in the slow cooker, making sure all the chicken is covered. Use a spoon to gently stir or nudge the strips so the sauce seeps between them.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the chicken strips are cooked through and tender. The internal temperature should reach at least 165°F (74°C).

Once the chicken is done, taste the sauce and adjust the seasoning if you like, adding a pinch of salt, pepper, or extra garlic powder to suit your family’s preferences.

For a shredded texture, use two forks to gently shred the chicken strips right in the slow cooker and stir to coat them in the sauce. For chunkier pieces, simply give everything a gentle stir to re-coat the strips before serving.

Serve the chicken hot with plenty of the creamy pink sauce spooned over your choice of rice, noodles, potatoes, or toasted buns.

For a little heat, swap the mild salsa for medium or hot salsa, or stir in 1/2 teaspoon crushed red pepper flakes with the sauce. If your family prefers things extra creamy, add 2 to 4 ounces of softened cream cheese during the last 30 minutes of cooking, stirring until melted and smooth. For a lighter version, you can use light ranch dressing and reduce the honey to 1/3 cup; if you do, taste the sauce at the end and adjust sweetness if needed. Picky eaters who shy away from visible tomato chunks might like a smoother salsa or even blended salsa to keep the sauce velvety. You can also use boneless chicken thigh strips instead of breast strips; just trim excess fat and cook on LOW for about the same time, checking for tenderness and doneness. For a Tex-Mex spin, stir in a drained can of black beans and a cup of frozen corn during the last hour of cooking. Food safety tips: Always start with fully thawed chicken, not frozen, so it reaches a safe temperature quickly and evenly. Keep the lid on the slow cooker as much as possible; frequent lifting extends cooking time and can keep chicken in the temperature “danger zone” longer. Use a food thermometer to ensure the chicken reaches 165°F (74°C) in the thickest pieces before serving. Refrigerate leftovers within 2 hours of cooking, cooling them in shallow containers, and use within 3 to 4 days or freeze for longer storage.