Throw frozen sliced pork tenderloin in the pot and 2 other ingredients to get a meal so delicious your friends will be begging for more.

This 3-ingredient slow cooker ranch pork medallions recipe is for those days when you’re racing from work to errands and still want something that tastes like you fussed. You literally throw frozen sliced pork tenderloin into the slow cooker, sprinkle on ranch, pour in one more pantry staple, and let it do its thing. By the time you’re home, the pork is tender, flavorful, and ready to serve—no searing, no chopping, no babysitting. It’s the kind of low-effort, high-reward meal I lean on for busy weeknights or casual get-togethers, and it always disappears fast.

Serve these ranch pork medallions over mashed potatoes, egg noodles, or rice so they can soak up all the savory ranchy juices. Add a simple veggie like steamed green beans, roasted broccoli, or a bagged salad kit to keep things easy. If you’re feeding a crowd, set out warm dinner rolls or garlic bread and let everyone build their own little open-faced sandwiches with the tender pork. Leftovers are great tucked into tortillas with shredded lettuce and cheese for quick lunches the next day.

Servings: 4

2 pounds frozen sliced pork tenderloin medallions (straight from the freezer, not thawed)

Place the frozen sliced pork tenderloin medallions in an even layer on the bottom of a 4- to 6-quart slow cooker. They can overlap slightly, but try to spread them out so they cook evenly.

Sprinkle the dry ranch seasoning mix evenly over the top of the frozen pork medallions, making sure most of the meat has some seasoning on it.

Pour the chicken broth evenly over the pork and ranch seasoning. The pork does not need to be fully submerged; you just want some liquid in the bottom to help it cook gently and stay moist.

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 pork medallions are very tender and reach at least 145°F in the center when checked with an instant-read thermometer.

Once the pork is cooked, give everything a gentle stir in the slow cooker to coat the medallions in the ranchy juices. Taste the sauce and add a pinch of salt or black pepper if needed.

Serve the ranch pork medallions hot, spooning some of the cooking juices over the top. Garnish with chopped fresh parsley or chives if you have them on hand (optional).

For a creamier version, stir in 1/2 to 3/4 cup sour cream or plain Greek yogurt at the very end of cooking, off the heat, until smooth. You can also swap the chicken broth for 1 cup of canned cream of chicken soup (no water added) for a thicker, richer sauce—just dollop it over the frozen pork with the ranch, then cook as directed. If you like a little kick, add 1/4 to 1/2 teaspoon crushed red pepper flakes with the ranch seasoning. To stretch the meal, toss in baby potatoes or thick-cut carrots under the pork so they cook in the ranch broth; make sure your slow cooker isn’t more than about two-thirds full. Food safety tips: Always start with pork that was properly frozen and kept at or below 0°F. Cook from frozen only in a slow cooker that reaches and maintains a safe temperature; avoid using the “keep warm” setting to cook. Use an instant-read thermometer to ensure the pork reaches at least 145°F in the thickest pieces before serving. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, or freeze for longer storage.