Dump frozen chicken tenderloins in the slow cooker and 2 other ingredients to get a meal so delicious your family will be begging for more!

On those extra-long days when the sun hangs low over the fields and you’re worn out to the bone, this is the kind of 1980s-style slow cooker supper that saves the evening. Back then, we called it a “dump dinner” and nobody blinked an eye—you just tipped in a bag of frozen chicken tenderloins, added a couple pantry staples, and let the slow cooker hum along while you caught up on life. This three-ingredient version tastes like the cozy church-basement potlucks and weeknight meals I raised my kids on: creamy, savory chicken that practically makes its own gravy, ready to spoon over rice or noodles with hardly any work at all.

Serve these creamy slow cooker chicken tenderloins over fluffy white rice, egg noodles, or mashed potatoes so they can soak up every bit of that 1980s-style gravy. A simple green side—steamed peas, buttered green beans, or a tossed salad—keeps the plate balanced. Warm dinner rolls or buttered toast are perfect for sopping up the extra sauce. If you like, finish each serving with a little black pepper or a sprinkle of dried parsley to dress it up without adding any fuss.

Servings: 6

2 pounds frozen chicken tenderloins (do not thaw)

Place the frozen chicken tenderloins in an even layer on the bottom of a 4- to 6-quart slow cooker. They can overlap a little, but try not to stack them too high so they cook evenly.

In a medium bowl, stir together the condensed cream of chicken soup and the dry ranch dressing mix until mostly smooth and combined. It will be thick, and that’s just fine.

Pour the soup and ranch mixture evenly over the frozen chicken tenderloins, using a spatula to spread it so all the chicken is coated. Do not add 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 1/2 to 3 1/2 hours, until the chicken tenderloins are cooked through and reach at least 165°F in the thickest piece.

Once cooked, gently shred the chicken in the slow cooker with two forks or leave the tenderloins whole, depending on how you like to serve it. Stir the chicken into the sauce so everything is well coated and creamy.

Taste the sauce and add a pinch of black pepper or a little salt if desired, keeping in mind the ranch mix and soup are already seasoned. Serve the creamy chicken and sauce hot over rice, noodles, or mashed potatoes.

For a little extra color and nutrition, you can scatter 1 to 2 cups of frozen mixed vegetables or frozen peas over the top of the chicken before adding the soup mixture; this keeps the recipe simple while still using freezer staples like many of us did in the 1980s. If you prefer a slightly tangier flavor, substitute one can of cream of chicken soup with cream of mushroom or cream of celery soup—this was a common pantry swap in many Midwestern kitchens. You can also use a garlic herb dry dressing mix instead of ranch for a different but still familiar flavor. For a richer sauce, stir in 2 to 4 tablespoons of cream cheese or sour cream at the very end of cooking, letting it melt into the hot sauce before serving. Food safety tips: Always start with fully frozen, commercially packaged chicken tenderloins stored at a safe freezer temperature (0°F or below) until you are ready to cook. Place the frozen chicken directly into the bottom of the slow cooker so it heats evenly and quickly; do not stack thickly or use an oversized slow cooker that leaves the contents too shallow. Cook on HIGH or LOW only as directed, keeping the lid on and avoiding repeated lifting that can drop the temperature. Use a food thermometer to confirm that the chicken reaches at least 165°F in the thickest piece before serving. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat gently until steaming hot before eating.