This 3-ingredient slow cooker memorial Sunday feast chicken is the kind of no-fuss recipe that lets you spend the afternoon visiting instead of hovering over the stove. It starts with raw whole chicken wings, just like my mother used to buy in big trays from the small-town butcher, and tucks them into the crock pot with only two other pantry staples: a can of cream of celery soup and a packet of dry ranch dressing mix. The result is tender, fall-off-the-bone wings in a silky, pale green-speckled gravy that looks a little mysterious going in, but tastes like the best church potluck comfort food coming out. It’s the sort of dish you put on for Memorial Sunday, let it perfume the house, and then watch your friends line up for seconds and ask how on earth something so simple can taste so much like home.
Serve these slow-cooked wings right in their creamy ranch-celery gravy over a bed of fluffy mashed potatoes or buttered egg noodles so all that sauce has somewhere to soak in. On the side, I like simple Midwestern favorites: sweet corn (frozen is fine), green beans cooked with a little onion, or a crisp lettuce salad with sliced tomatoes. A pan of warm dinner rolls or biscuits is handy for mopping up the extra gravy. For a full memorial Sunday spread, round things out with a fruit salad or gelatin salad and a simple sheet cake or brownies for dessert.
3-Ingredient Slow Cooker Memorial Sunday Feast ChickenServings: 4–6
Ingredients
3 to 4 pounds raw whole chicken wings, tips on or trimmed
1 (10.5-ounce) can cream of celery soup
1 (1-ounce) packet dry ranch dressing mix
Directions
Lay the raw whole chicken wings in a single layer, as much as possible, in the bottom of a 5- to 6-quart slow cooker. It’s fine if they overlap a little, but try to keep most of the meat along the bottom so it cooks evenly.
In a small bowl, stir together the cream of celery soup and the dry ranch dressing mix until the seasoning is evenly distributed. The mixture will be thick and pale with green flecks from the herbs.
Spoon the soup mixture evenly over the raw wings, spreading it gently with the back of the spoon so most of the wings are coated. Some bare spots are fine; the sauce will loosen and spread as it cooks.
Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken wings are very tender and reach an internal temperature of at least 165°F (74°C). The meat should pull away easily from the bone.
Once done, taste the sauce and, if you like, add a pinch of black pepper or a little salt to your preference. Stir gently to mix the juices and thickened sauce into a smooth gravy, being careful not to pull all the meat off the bones.
Serve the wings hot, spooning the creamy ranch-celery gravy over them and over whatever starch you’re serving alongside. If the slow cooker has a warm setting, you can hold the wings on WARM for up to 1 hour for serving, keeping the lid on to prevent them from drying out.
Variations & Tips
If you’d like a little more color and flavor without adding more core ingredients, you can lightly brown the raw whole chicken wings in a skillet before placing them in the slow cooker, though the recipe works just fine without this step. For a thicker gravy, remove the cooked wings to a platter at the end and let the sauce bubble on HIGH with the lid off for 10–15 minutes, then return the wings to the crock pot or pour the sauce over them. If you prefer a looser sauce, stir in a splash of milk, chicken broth, or even a bit of the starchy water from boiled potatoes. To stretch the meal, tuck a few small, scrubbed potatoes or carrot chunks around the wings at the beginning; just be sure not to pack the slow cooker too tightly so heat can circulate. For a touch of heat, add a pinch of red pepper flakes or black pepper along with the ranch mix. FOOD SAFETY TIPS: Always start with fully thawed chicken wings; cooking from frozen in a slow cooker can keep the meat in the temperature “danger zone” too long. Keep raw chicken refrigerated until you’re ready to cook, and wash your hands, cutting boards, and utensils thoroughly after handling it. Make sure the wings reach at least 165°F (74°C) in the thickest part, not touching bone. Do not leave the finished dish at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers and use within 3–4 days, reheating until steaming hot before serving.
