This 3-ingredient slow cooker Arbor Day chicken is the sort of set-it-and-forget-it supper that fits right into a busy planting day or any time you’re in and out of the house. Around here, Arbor Day has always meant muddy boots by the back door, saplings waiting in buckets, and something cozy bubbling away in the kitchen. Using raw split chicken breasts, a bottle of creamy ranch dressing, and a can of condensed cream of chicken soup, you’ll get tender, saucy meat that tastes like it simmered on Grandma’s stovetop all afternoon. It’s simple, hearty Midwestern comfort food that will have everyone coming back to the slow cooker for seconds.
Serve this Arbor Day chicken spooned over mashed potatoes, buttered egg noodles, or steamed white rice so all that creamy sauce has something to soak into. A pan of roasted carrots or green beans, or just a simple side of frozen peas warmed with a little butter and salt, rounds out the plate nicely. Add some soft dinner rolls or sliced country bread to mop up the extra gravy, and you’ve got the kind of stick-to-your-ribs meal that makes a long day outdoors feel well worth it.
3-Ingredient Slow Cooker Arbor Day ChickenServings: 6
Ingredients
3–4 pounds raw split chicken breasts (bone-in, skin-on or skinless)
1 (10.5-ounce) can condensed cream of chicken soup
1 cup bottled creamy ranch dressing
Directions
Place the raw split chicken breasts in a single layer in the bottom of the slow cooker, bone-side down if they are bone-in. It’s fine if they overlap a little, but try to keep them mostly in one even layer so they cook evenly.
In a small bowl, whisk together the condensed cream of chicken soup and the creamy ranch dressing until smooth and well combined. You don’t need to add water or milk; the slow cooker and chicken juices will thin the sauce as it cooks.
Pour the soup and ranch mixture evenly over the chicken breasts in the slow cooker, making sure all the pieces are coated with some of the sauce. Use a spoon to spread it around if needed so there are no dry spots on top.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 to 3 1/2 hours, until the chicken is very tender and reaches at least 165°F in the thickest part. The meat should pull away easily from the bone.
Once the chicken is done, carefully remove the split breasts from the slow cooker with tongs, letting excess sauce drip back into the pot. If desired, remove and discard the skin and bones, then shred or slice the meat. Return the chicken to the slow cooker and gently stir to coat it in the creamy sauce.
Taste the sauce and adjust if you like with a pinch of salt or pepper, though the ranch and soup usually provide plenty of seasoning on their own. Keep the slow cooker on WARM until you’re ready to serve, then spoon the saucy chicken over your favorite side and enjoy.
Variations & Tips
For a lighter version, use low-fat condensed cream of chicken soup and a light ranch dressing; the texture will still be creamy, just a bit thinner. If your family likes a touch of tang, stir in a tablespoon or two of Dijon mustard to the soup-and-ranch mixture before pouring it over the chicken. You can also add 1 to 2 cups of sliced mushrooms or baby carrots right on top of the chicken before cooking for a built-in vegetable side that soaks up the flavor. If you prefer darker meat, substitute bone-in chicken thighs for some or all of the split breasts and cook the same way; thighs stay very moist in the slow cooker. For a thicker, gravy-like sauce, remove the cooked chicken at the end and simmer the sauce in a small saucepan on the stove for a few minutes, or whisk in a spoonful of instant mashed potato flakes to tighten it up. Leftovers reheat nicely in a covered skillet over low heat with a splash of milk or broth to loosen the sauce, and they make wonderful open-faced sandwiches on toasted bread the next day.
