Dump frozen chicken cutlets in the crock pot and 2 other everyday items to get a meal so delicious your family will be begging for more.

This 3-ingredient slow cooker 1940s star spangled chicken is my kind of weeknight magic: you literally dump frozen chicken cutlets into the crock pot, add two everyday pantry items, flip it on, and walk away. I borrowed the spirit from simple, thrifty 1940s home-cook recipes that leaned hard on pantry staples and let the slow simmer do the work. The result is tender, savory, all-American comfort food that tastes like you fussed, even though you absolutely did not—perfect for those nights when work runs late, kids are hungry, and you just want dinner to appear.

Serve this star spangled chicken over fluffy mashed potatoes, buttered egg noodles, or simple white rice to soak up all that garlicky, herby sauce. Add a quick vegetable—like steamed green beans, roasted carrots, or a bagged salad—to round out the plate. Leftovers are great tucked into sandwich rolls with a slice of cheese, or piled into meal-prep containers with rice and frozen mixed veggies for easy grab-and-go lunches.

Servings: 4

2 pounds frozen chicken cutlets (boneless, skinless)

Place the frozen chicken cutlets in an even layer on the bottom of your slow cooker insert, just like a single layer of tiles. It’s okay if a few overlap slightly, but try not to stack them too high so they cook evenly.

In a small bowl, whisk together the condensed cream of chicken soup and the dry ranch dressing mix until mostly smooth and combined. It will be thick—that’s exactly what you want.

Pour the soup-and-ranch mixture evenly over the frozen chicken cutlets, using a spatula to spread it so all the chicken is coated. Do not add extra water; the chicken will release enough liquid as it cooks.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2.5 to 3 hours, until the chicken cutlets are cooked through and reach an internal temperature of at least 165°F (74°C).

Once cooked, use two forks to gently shred or slice the chicken right in the slow cooker, stirring it into the creamy sauce so every piece is coated. Taste and adjust seasoning with a pinch of salt and pepper if desired.

Switch the slow cooker to WARM and let the chicken sit for 5 to 10 minutes to thicken slightly, then serve hot over your favorite starch with a simple veggie on the side.

For a slightly tangier, more 1940s-diner-style flavor, swap condensed cream of chicken soup for condensed cream of mushroom or cream of celery soup—still just three ingredients, but with a different nostalgic twist. If you like a little color and sweetness, stir in 1 to 2 cups of frozen mixed vegetables during the last 45 minutes of cooking (this technically adds more ingredients, but it’s a nice way to stretch the meal). For a cheesier version, sprinkle 1 cup of shredded cheddar or Monterey Jack over the top during the last 10 minutes and let it melt before serving. To keep things lower sodium, choose reduced-sodium condensed soup and a low-sodium ranch seasoning packet, then taste before adding any extra salt. If you only have fresh or thawed chicken cutlets, reduce the cook time to about 3 to 4 hours on LOW or 2 to 2.5 hours on HIGH, checking for 165°F. Food safety tips: Always place chicken in the slow cooker fully frozen or fully thawed—don’t start with half-thawed meat lingering at room temperature. Make sure the internal temperature of the thickest cutlet reaches at least 165°F (74°C) before serving. Refrigerate leftovers within 2 hours of cooking and eat within 3 to 4 days, or freeze for up to 3 months. Reheat leftovers until steaming hot all the way through before eating.