Flag Day Feast: Only 5 ingredients. I prep this right after breakfast when I know we'll be too tired from yard work to cook later.

This 5-ingredient slow cooker Flag Day feast chicken is exactly what I throw together right after breakfast when I know we’ll be wiped out from yard work by dinnertime. Everything goes into the slow cooker in minutes, and by late afternoon you’ve got tender, slow-roasted, umami-rich shreds of chicken in a creamy golden sauce, ready to pile onto plates or rolls. It’s a very Midwestern, no-fuss comfort dish that feels special enough for a patriotic backyard meal but simple enough for any busy weekend.

Serve the shredded chicken spooned over mashed potatoes, buttered egg noodles, or steamed rice so that creamy golden sauce can soak in. For a Flag Day spread, I like to add corn on the cob, a simple green salad, and maybe watermelon slices on the side. It’s also wonderful tucked into soft sandwich buns with a slice of cheese and some pickles. Set out a bowl of extra sauce from the slow cooker for drizzling, and let everyone build their own plates after a long day outside.

Servings: 6

2 1/2 to 3 pounds boneless, skinless chicken breasts or thighs

Right after breakfast, set out your slow cooker and lightly grease the insert with a bit of butter or nonstick spray for easier cleanup.

Lay the boneless, skinless chicken breasts or thighs in an even layer on the bottom of the slow cooker. It’s fine if they overlap slightly.

In a small bowl, whisk together the condensed cream of chicken soup, dry ranch seasoning mix, and chicken broth until mostly smooth and combined. This mixture will become the creamy golden, umami-rich sauce.

Pour the soup mixture evenly over the chicken, making sure all the pieces are coated. Scatter the pieces of butter over the top.

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 is very tender and easily shreds with a fork. Cooking low and slow will give you softer, more flavorful shreds.

Once the chicken is cooked, use two forks to shred it directly in the slow cooker, stirring it into the creamy golden sauce until every strand is coated and glossy.

Taste and adjust seasoning if needed; the ranch mix is salty, so you may not need extra salt. If you’d like a looser sauce for spooning over rice or potatoes, stir in a splash of extra chicken broth until it reaches your preferred consistency.

Turn the slow cooker to WARM and let the shredded chicken sit, covered, until you’re ready to eat after yard work. Give it a quick stir before serving so the sauce stays silky and the shreds stay moist.

For picky eaters, you can use cream of mushroom or cream of celery soup instead of cream of chicken if that’s what they prefer, or stir in a handful of mild shredded cheese at the end for extra creaminess and a more familiar flavor. If your family likes a little color, you can add a bag of frozen mixed vegetables (corn, peas, carrots) during the last hour of cooking without changing the 5-ingredient base. To make this slightly lighter, use reduced-fat condensed soup and trim any visible fat from the chicken; thighs will be richer and more forgiving if you’re gone longer, while breasts are leaner and may cook a bit faster. For a bit more umami, you can swap a few tablespoons of the chicken broth with canned mushroom liquid or add a small splash of soy sauce, but keep in mind this technically adds ingredients beyond the basic five. Food safety tips: Always start with fully thawed chicken; cooking from frozen in a slow cooker can keep the meat in the unsafe temperature zone too long. Make sure the chicken reaches an internal temperature of 165°F (74°C) before shredding. Keep the slow cooker covered during cooking to maintain a safe temperature, and refrigerate leftovers within 2 hours in shallow containers. Leftovers reheat well on the stove or in the microwave with a splash of broth to keep the shreds moist.