Hot July Bowl: Just 3 ingredients. Throw it all together in the morning and have dinner waiting when you come back inside.

This 3-ingredient slow cooker Hot July Chicken is the kind of no-fuss dinner that makes summer evenings feel easy again. You toss everything into the crock in the morning, head out for work or play, and come home to a bubbling, ultra-tender shredded chicken blanketed in a velvety, savory white sauce. It’s inspired by those old-fashioned Midwestern crockpot recipes, but pared down to the basics so busy families can still get a cozy, umami-packed meal on the table without heating up the whole kitchen.

Spoon the shredded chicken and creamy sauce over hot rice, buttered egg noodles, or mashed potatoes to soak up every bit of that rich gravy. Add a simple green side like steamed broccoli, a tossed salad, or green beans for color and crunch. Warm dinner rolls or garlic toast are great for mopping up the sauce. For lighter summer nights, pile the chicken into soft buns with sliced pickles and a quick coleslaw on the side.

Servings: 6

2 to 2 1/2 pounds boneless, skinless chicken breasts or thighs

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup (optional but helpful).

Lay the boneless, skinless chicken breasts or thighs in an even layer on the bottom of the slow cooker. It’s okay if they overlap a bit, but try not to stack them too high in one spot so they cook evenly.

In a medium bowl, stir together the condensed cream soup and dry onion soup mix until well combined and fairly smooth. This mixture will become your rich, velvety white sauce as it cooks.

Pour the soup mixture evenly over the chicken, spreading it gently with a spoon so all the chicken is covered in a thick blanket of sauce. Do not add extra water or broth; the chicken will release its own juices as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily shreds with a fork. Avoid lifting the lid during cooking so the heat stays consistent.

Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. Shred it into bite-size pieces, then stir well so every strand of chicken is coated in the bubbling, creamy, umami-rich sauce.

Taste and adjust if needed, adding a pinch of black pepper or a splash of milk to thin the sauce slightly if it seems too thick for your liking. Let it sit on WARM for 10 to 15 minutes so the flavors meld before serving.

Serve the shredded Hot July Chicken straight from the slow cooker, spooned over your favorite base like rice, noodles, or potatoes, making sure to ladle plenty of the velvety white sauce over each portion.

For picky eaters, use cream of chicken soup instead of cream of mushroom to keep the flavor milder and more familiar. If your family likes extra richness, stir in 2 to 4 ounces of cream cheese or a splash of heavy cream at the very end until melted and smooth. To sneak in more veggies, you can scatter 1 to 2 cups of sliced mushrooms or frozen mixed vegetables over the chicken before adding the soup mixture, but keep in mind this technically adds more ingredients beyond the base three. For a little heat on those hot July nights, sprinkle in a pinch of red pepper flakes or a few dashes of hot sauce when you stir the shredded chicken back into the sauce. If you prefer dark meat, boneless, skinless chicken thighs stay especially juicy and forgiving in the slow cooker. Food safety tips: Always start with fully thawed chicken; cooking from frozen in a slow cooker can keep the meat in the unsafe temperature zone too long. Make sure the chicken reaches an internal temperature of at least 165°F before shredding. Keep the lid on while cooking to maintain a safe, even temperature. Refrigerate leftovers within 2 hours in a shallow container and use within 3 to 4 days, reheating until steaming hot before serving. If you’re gone longer than 8 hours, use the LOW setting and a slow cooker with an automatic keep-warm function so the chicken doesn’t overcook or sit too long at room temperature.