June Sunday Supper: Just 5 simple ingredients. I throw it together early in the day when I want an entirely effortless meal ready by nightfall.

This June Sunday Supper chicken is my kind of lazy-day cooking: five simple ingredients, a slow cooker, and absolutely no fuss. I toss everything in after breakfast, turn on the crock, and by dinnertime we’ve got tender, glistening mounds of chicken nestled in a rich, creamy sauce. It reminds me of the easy church potluck casseroles I grew up with here in the Midwest—comforting, kid-friendly, and perfect for those warm-weather Sundays when you’d rather be outside than hovering over the stove.

I like to spoon this creamy chicken over fluffy mashed potatoes, buttered egg noodles, or simple white rice to soak up all that glossy sauce. Add a green side—steamed green beans, roasted asparagus, or a tossed salad with a bright vinaigrette—to balance the richness. Warm dinner rolls or crusty bread are great for swiping the bottom of the slow cooker, and a light fruit salad or sliced melon makes a fresh, easy finish to the meal.

Servings: 6

3 pounds boneless, skinless chicken breasts or thighs

Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Place the chicken breasts or thighs in a single layer on the bottom of the slow cooker. It’s okay if they overlap a bit, but try to keep them mostly flat so they cook evenly and form those tender, glistening mounds.

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

Pour the soup mixture evenly over the chicken, making sure all the pieces are coated. Use a spoon to spread it around if needed.

Dot the top with the butter pieces, spacing them out so they melt into the sauce as it cooks and help create a rich, glossy cream-based reduction.

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 cooked through and very tender (it should reach an internal temperature of at least 165°F/74°C).

Once done, gently shred or pull the chicken into large, rustic chunks right in the slow cooker using two forks, or leave the pieces whole if you like more defined, plump mounds of chicken. Stir lightly to coat everything in the creamy sauce without breaking the chicken up too much.

Taste the sauce and adjust seasoning if needed (the ranch mix is salty, so you may not need extra salt). Serve the chicken hot straight from the slow cooker, spooning the glossy cream sauce over each portion.

For picky eaters, use only chicken breasts and skip shredding so you can serve them as whole, neat pieces with just a little sauce on top. If your family likes extra richness, stir in 2 to 4 ounces of softened cream cheese during the last 20 minutes of cooking until melted and smooth (this would be an optional 6th ingredient, but the base recipe works beautifully without it). You can also swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you have on hand. For a bit of color, add 1 to 2 cups of frozen peas and carrots in the last 30 minutes of cooking so they warm through but don’t turn mushy. If you need to reduce sodium, choose low-sodium condensed soup and broth, and use only half the ranch packet, tasting before adding more. For food safety, always start with fully thawed chicken (never frozen) so it comes up to temperature quickly and evenly in the slow cooker, and cook on LOW or HIGH only as directed—do not use the “keep warm” setting to cook from raw. Use a meat thermometer to ensure the chicken reaches at least 165°F/74°C before serving, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers thoroughly until steaming hot before eating.