Toss fresh diced chicken tenderloins in the slow cooker and 2 other simple ingredients to get a meal so delicious your grandkids will be begging for more!

This 3-ingredient slow cooker warm weekend chicken is the kind of cozy, low-fuss meal that makes the whole house smell inviting. Fresh diced chicken tenderloins simmer all afternoon in a creamy, herby green sauce made from just two pantry-friendly ingredients. It’s the sort of simple, from-scratch comfort food I lean on for busy Saturdays when the grandkids are running in and out of the house and I want something they’ll happily go back for seconds of without a fuss.

Serve this warm weekend chicken spooned over fluffy white rice, buttered egg noodles, or creamy mashed potatoes so all that cozy green sauce has something to soak into. A simple side of steamed green beans, corn, or a tossed salad rounds out the plate nicely. If you’re feeding a crowd, add some crusty bread or dinner rolls to mop up the extra sauce, and maybe a bowl of fresh fruit on the table for a light, sweet finish.

Servings: 4

1 1/2 pounds fresh chicken tenderloins, diced into 1-inch pieces

Dice the fresh chicken tenderloins into bite-size 1-inch pieces and place them in an even layer on the bottom of a 4- to 6-quart slow cooker. The chicken should cover the bottom but not be tightly packed.

In a medium bowl, whisk together the cream of chicken soup and the dry ranch seasoning mix until smooth and evenly green-speckled. The mixture will be thick and creamy.

Pour the green-flecked soup and ranch mixture over the diced chicken in the slow cooker, spreading it gently with a spoon so all the chicken is mostly coated. Do not add water; the chicken will release juices as it cooks.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken pieces are cooked through, tender, and reach an internal temperature of at least 165°F (74°C). Avoid lifting the lid often so the heat stays consistent.

Once cooked, give the chicken and sauce a gentle stir to coat every piece in the warm, creamy green sauce. Taste and adjust with a pinch of salt or black pepper if you like.

Serve the warm weekend chicken right from the slow cooker over rice, noodles, or potatoes, spooning extra sauce over the top. Keep the slow cooker on WARM if the family will be coming back for seconds throughout the evening.

For a little extra color and nutrition, you can stir in 1 to 2 cups of frozen peas or mixed vegetables during the last 30 minutes of cooking; they’ll heat through without getting mushy. If your family likes a bit of tang, add a squeeze of fresh lemon juice or a spoonful of sour cream right before serving to brighten the sauce. For a slightly lighter version, use a reduced-fat cream of chicken soup, but avoid fat-free, which can separate in the slow cooker. If you have picky eaters who don’t love strong ranch flavor, use only half the seasoning packet the first time and add more at the end if needed. This recipe also works with chicken breast, but tenderloins stay especially soft and kid-friendly. Always start with fresh, fully thawed chicken; never put frozen chicken straight into the slow cooker, as it can stay too long in the temperature “danger zone” before it heats through. Use a food thermometer to confirm the chicken reaches 165°F (74°C) in the thickest pieces. Refrigerate leftovers within 2 hours and reheat thoroughly before serving. For a make-ahead twist, you can dice the chicken and mix the sauce the night before, storing them separately in the fridge, then toss everything into the slow cooker in the morning for an easy weekend meal that practically cooks itself.