Dump these fresh thinly sliced chicken cutlets in the slow cooker along with 3 simple pantry staples to make a supper so absolutely spectacular, your husband will be pleading for you to make it every

This little slow cooker supper is the kind of thing I wish I’d had when my kids were small and the hay still needed baling after supper. It’s just fresh thinly sliced chicken cutlets and three humble pantry staples, but they melt together into the kind of tender, saucy chicken that makes a man set his fork down and say, “Honey, you can make this any night you want.” It reminds me of the church potlucks of my Midwestern childhood—simple ingredients, long slow cooking, and a flavor that tastes like someone cared enough to start dinner early in the day. Perfect for a warm summer evening when you’d rather be out on the porch than standing over a hot stove.

Serve these slow cooker chicken cutlets spooned over hot buttered egg noodles, steamed rice, or fluffy mashed potatoes to soak up every bit of the savory sauce. Add a crisp side like sliced garden tomatoes, a cucumber-onion salad, or sweet corn on the cob for a true Midwestern summer plate. A basket of warm dinner rolls or buttered toast soldiers is nice for mopping up the last of the juices, and a simple bowl of fresh berries or sliced peaches makes an easy, light finish.

Servings: 4

1 1/2 pounds fresh thinly sliced chicken cutlets

Lay the fresh thinly sliced chicken cutlets in a single, even layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if the edges overlap a bit, but try to keep them mostly flat so they cook evenly and stay tender.

In a medium bowl, whisk together the condensed cream of chicken soup, the dry ranch dressing mix, and the chicken broth until fairly smooth. A few small lumps from the soup are fine; they will melt as the chicken cooks.

Pour the soup mixture evenly over the chicken cutlets in the slow cooker, making sure all the pieces are coated. Use a spoon to nudge the sauce around so it seeps between the cutlets and covers the bottom of the slow cooker.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the chicken is very tender and reaches an internal temperature of at least 165°F (74°C). Thin cutlets cook quickly, so avoid overcooking to keep them from drying out.

Once cooked, gently stir or use two forks to lightly separate the cutlets, coating them well in the sauce. You can leave them in larger pieces for serving over noodles or rice, or shred them slightly if you prefer a more pulled-chicken style.

Taste the sauce and adjust if needed. If you’d like it a little thinner, stir in an extra splash of chicken broth or a bit of milk and warm through on LOW for another 5 to 10 minutes.

Turn the slow cooker to WARM and serve the saucy chicken cutlets straight from the crock, spooned over your favorite starch with plenty of the creamy ranch sauce on top.

If you’d like a little more color and freshness for summer, you can stir in a handful of chopped fresh parsley or sliced green onions right before serving. For a touch of brightness, add a squeeze of fresh lemon juice to the sauce at the end. If you enjoy a bit of heat, sprinkle in a pinch of red pepper flakes with the ranch mix. To keep the 4-ingredient spirit but change the flavor, swap the cream of chicken soup for cream of mushroom, or use an Italian dressing mix in place of ranch for a different herby note. You can also add 1 to 2 cups of sliced fresh mushrooms or drained canned green beans on top of the chicken before pouring on the sauce, understanding that this will add to the ingredient list but not the difficulty. For richer sauce, stir in a spoonful of sour cream after cooking and let it warm through. FOOD SAFETY TIPS: Always start with fresh, fully thawed chicken cutlets—never cook frozen chicken directly in the slow cooker, as it can spend too long in the temperature “danger zone.” Keep raw chicken and its juices away from other foods, and wash hands, cutting boards, and knives thoroughly with hot, soapy water after handling. Be sure the chicken reaches at least 165°F (74°C) in the thickest part before serving; use an instant-read thermometer if you have one. Refrigerate leftovers within 2 hours in shallow containers, and reheat until steaming hot before eating.