Put fresh diced chicken breast in the slow cooker alongside 3 other simple things to get a meal so fantastic your husband will be begging for more.

This little slow cooker supper reminds me of the kind of June evenings when the windows are open, the fields are green, and no one wants to be stuck over a hot stove. You take fresh diced chicken breast, add just three simple pantry friends, and let the slow cooker do the work. By suppertime, you’ve got a creamy, comforting chicken dish that tastes like you fussed all afternoon. It’s the sort of meal that has husbands wandering into the kitchen, lifting the lid, and asking when they can have seconds.

This creamy chicken is lovely spooned over hot buttered egg noodles, fluffy white rice, or mashed potatoes. Add a simple green side—steamed green beans, peas, or a tossed salad—and maybe a slice of crusty bread or warm dinner rolls to catch every bit of the sauce. A dish of fresh berries or sliced melon on the table keeps it feeling light and just right for a June evening.

Servings: 4

1 1/2 pounds fresh boneless skinless chicken breasts, diced into 1-inch pieces

Place the fresh diced chicken breast in an even layer on the bottom of a 4- to 6-quart slow cooker, spreading the pieces out so they cook evenly.

In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, and dry ranch seasoning mix until smooth and pourable.

Pour the creamy mixture evenly over the chicken in the slow cooker, making sure all the chicken is coated. Do not stir; just let the sauce settle down around the pieces.

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

Once cooked, gently stir the chicken and sauce together so everything is well combined and the chicken is coated in the creamy gravy. Taste and adjust seasoning with a pinch of salt and black pepper if needed.

Serve the creamy chicken hot over cooked egg noodles, rice, or mashed potatoes, spooning extra sauce over the top. Garnish with a little chopped fresh parsley if you have it, and get ready for folks to come back for seconds.

For a little color and sweetness, you can scatter 1 to 1 1/2 cups of frozen mixed vegetables or peas and carrots over the chicken before pouring on the sauce; they will cook right along with everything else. If you prefer a richer flavor, stir in 2 to 3 tablespoons of cream cheese or sour cream at the very end, letting it melt into the hot sauce before serving. For a lighter version, use a 98% fat-free cream of chicken soup and low-sodium ranch mix, and serve over brown rice instead of noodles. If you enjoy a bit of heat, add a pinch of red pepper flakes or a few dashes of hot sauce to the sauce mixture before pouring it over the chicken. Food safety tips: Always start with fresh, fully thawed chicken; do not put frozen diced chicken directly into the slow cooker, as it can stay too long in the temperature “danger zone.” Keep the lid on during cooking and avoid lifting it often so the temperature stays consistent. Use a food thermometer to confirm the chicken reaches 165°F (74°C) in the center of the largest pieces. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating until steaming hot before serving.