Toss these fresh tenderloins in the slow cooker and 2 other ingredients to get a meal so wonderful your family will be begging for more.

This three-ingredient slow cooker chicken is made for those busy afternoons when you’re racing home from school pick-up and still want something warm and homemade on the table. Fresh chicken tenderloins go straight into the slow cooker with just two pantry-friendly helpers, and a few hours later you’ve got tender, saucy chicken that tastes like you fussed all day. It’s cozy, kid-friendly, and simple enough to become a regular in your weeknight rotation.

Serve this tender, saucy chicken over hot buttered egg noodles, steamed rice, or mashed potatoes so all those delicious juices have something to soak into. Add a quick veggie on the side—frozen green beans, a simple salad, or baby carrots and ranch all work. For a heartier plate, tuck the chicken into toasted buns with a slice of cheese, or roll it into tortillas with a sprinkle of shredded lettuce for easy handhelds.

Servings: 4

1 1/2 to 2 pounds fresh chicken tenderloins

Place the fresh chicken tenderloins in an even layer on the bottom of a 4- to 6-quart slow cooker. They can overlap slightly, but try to keep them mostly in a single layer so they cook evenly.

In a medium bowl, stir together the salsa and condensed cream of chicken soup until well combined. The mixture will be thick and creamy.

Pour the salsa-soup mixture evenly over the chicken tenderloins, using a spatula to spread it so all of the chicken is coated. Do not add extra water; the chicken will release juices as it cooks.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the chicken tenderloins are cooked through and reach an internal temperature of 165°F (74°C).

Once cooked, gently stir the chicken into the sauce. For very tender, shredded-style chicken, use two forks to pull the tenderloins apart right in the slow cooker and mix with the sauce until evenly coated.

Taste the sauce and adjust with a pinch of salt or pepper if needed. Serve the chicken and sauce hot over your favorite starch or tucked into buns or tortillas.

For picky eaters, choose a mild salsa so the flavor stays gentle and creamy, and serve the chicken plain on their plate with the sauce on the side for dipping. If your family likes things a little cheesy, stir in 1/2 to 1 cup of shredded cheddar or Monterey Jack during the last 10 minutes of cooking, just until melted. You can also swap the cream of chicken soup for cream of mushroom or cream of celery for a slightly different flavor. For a lighter version, use a reduced-fat condensed soup and serve the chicken over cauliflower rice or a bed of steamed veggies. If you need this to be gluten-free, be sure to choose a certified gluten-free condensed soup and salsa. Food safety tips: Always start with fresh, fully thawed chicken tenderloins—do not put frozen chicken directly into the slow cooker, as it can stay too long in the temperature “danger zone.” Keep the lid on during cooking so the heat stays consistent, and use a food thermometer to confirm the chicken has reached 165°F (74°C) in the thickest pieces before serving. Refrigerate leftovers within 2 hours in a shallow container and use within 3 to 4 days, reheating until steaming hot before eating.