Drop a raw whole chicken in the crock with 4 simple add-ins to get a meal so tender your family will be begging for more.

This 5-ingredient slow cooker chicken is the kind of set-it-and-forget-it meal that makes busy days, like getting ready for a graduation party, feel so much easier. You literally drop a raw whole chicken into your crock, add four simple pantry staples, and let it slowly turn fall-off-the-bone tender. It’s inspired by the way Midwestern families lean on their slow cookers for comforting, crowd-pleasing meals that don’t keep you stuck in the kitchen. The drippings turn into a cozy, flavorful broth that’s perfect for spooning over the meat or saving for soups later.

Serve this tender chicken shredded or carved alongside mashed potatoes, buttered egg noodles, or rice to soak up the savory juices. Add a simple green salad, steamed green beans, or roasted carrots for color and crunch. For a grad party, keep the chicken warm in the slow cooker and set out slider buns, pickles, and a simple coleslaw so guests can build their own sandwiches. A pan of brownies or a fruit tray on the side rounds out the celebration without extra fuss.

Servings: 6-8

1 whole chicken (4–5 pounds), giblets removed

Place the ceramic insert of your slow cooker on the counter. Make sure it’s clean and dry.

Remove the whole chicken from its packaging. Take out any giblets from the cavity and discard or save for another use. Pat the chicken dry with paper towels, inside and out.

Set the raw whole chicken breast-side up directly into the bottom of the slow cooker insert so it sits flat and stable.

Sprinkle the dry ranch seasoning mix evenly over the top and sides of the chicken. Use your hands to rub it in so it coats the skin as much as possible.

Season the chicken with the kosher salt and black pepper, sprinkling them evenly over the top and sides.

Pour the chicken broth into the slow cooker, aiming for the bottom and sides of the insert so you don’t rinse off too much of the seasoning on the chicken. The broth should pool around the chicken, not cover it.

Cover the slow cooker with the lid. Cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the chicken is very tender and the thickest part of the thigh reaches at least 165°F when checked with a meat thermometer.

Once cooked, carefully lift the chicken out of the slow cooker using two large spatulas or sturdy tongs. The meat will be very tender and may fall off the bone, so move slowly.

Let the chicken rest on a cutting board for about 10 minutes. Then carve or shred the meat, discarding the skin and bones if you like.

Skim any excess fat from the top of the cooking juices in the slow cooker. Spoon the warm, seasoned broth over the chicken when serving, or transfer it to a jar and refrigerate for up to 3 days for use in soups, rice, or noodles.

For picky eaters, you can use a mild seasoning packet instead of ranch, such as a simple herb and garlic or chicken-flavored mix—just keep the total ingredients to the same five items. If your family likes a hint of sweetness, stir 2–3 tablespoons of honey into the broth before cooking (this technically adds an extra ingredient, but it’s an easy optional twist). For a more roasted-style finish, you can carefully transfer the cooked chicken to a baking sheet and broil it for 3–5 minutes to crisp the skin before serving. To make this gluten-free, double-check that your ranch seasoning mix is certified gluten-free. If you prefer darker, richer flavor, swap half of the chicken broth for dry white wine, keeping the total liquid to 1 cup. Food safety tips: Always start with a fully thawed chicken; never put a frozen whole chicken directly into the slow cooker, as it may stay too long in the temperature “danger zone.” Keep raw chicken and its juices away from other foods, and wash your hands, cutting boards, and utensils thoroughly with hot, soapy water after handling. Use a food thermometer to confirm that the thickest part of the thigh reaches at least 165°F before serving. Refrigerate leftovers within 2 hours in shallow containers, and use within 3–4 days or freeze for longer storage.