My aunt swears by this farm trick for a quick summer dinner. Layering just 4 ingredients lets the savory juices mingle until everything is buttery and meltingly tender.

This slow cooker 4-ingredient chicken and yellow squash is the kind of simple summer supper that feels right at home when the garden is full and everybody is hungry. It leans on just a few basic ingredients, layered together so the chicken cooks down into tender bites while the squash softens into a buttery, savory side all in the same pot. It is an easy farmhouse-style way to get dinner on the table without much fuss.

This dish is especially good with a basket of warm biscuits, buttered egg noodles, white rice, or a slice of crusty bread to soak up the broth. If you want to round it out for company, add sliced tomatoes, green beans, or a simple cucumber salad on the side for a fresh summer plate.

Slow Cooker 4-Ingredient Chicken and Yellow Squash

Servings: 4

Slow cooker chicken and yellow squash in a white slow cooker

Ingredients

1 1/2 pounds boneless, skinless chicken breasts
3 medium yellow squash, sliced into rounds
1 medium onion, thinly sliced
1 packet dry ranch seasoning mix

Chicken, sliced yellow squash, onion, and ranch seasoning

Directions

1. Lightly coat the inside of your slow cooker with cooking spray or a little oil if desired. Spread half of the sliced yellow squash and half of the onion in the bottom of the slow cooker.

Yellow squash and onion layered in a slow cooker

2. Lay the chicken breasts over the vegetables, then sprinkle the ranch seasoning evenly over the chicken.

Chicken breasts topped with ranch seasoning in the slow cooker

3. Top with the remaining squash and onion, covering the chicken as much as possible. Put the lid on and cook on low for 4 to 5 hours or until the chicken is very tender and the squash is soft.

Slow cooker filled and ready to cook with layered squash and onion

4. Remove the lid and use two forks to gently shred the chicken right in the cooker. Stir lightly so the savory juices coat the chicken and squash, then serve warm with plenty of broth spooned over the top.

Finished slow cooker chicken and yellow squash served with broth

Variations & Tips

For extra richness: Add a few small pats of butter over the top before cooking. It melts into the broth and gives the squash an even silkier texture.

For picky eaters: Cut the squash into half-moons or smaller pieces so it blends more into the chicken when stirred. You can also shred the chicken very finely for an easy scoop-and-serve dinner.

To keep it from getting watery: Yellow squash naturally gives off a lot of liquid as it cooks. If you prefer a thicker finish, remove the lid for the last 20 to 30 minutes of cooking so some of that moisture can cook off.

Easy flavor change: If your family likes a little more savory flavor, add a pinch of black pepper, garlic powder, or a spoonful of chicken bouillon. It is still simple, but it gives the broth a little extra depth.

Best way to serve leftovers: Store leftovers in the refrigerator and reheat gently on the stove or in the microwave. The chicken is also wonderful spooned over rice or tucked into a toasted sandwich roll the next day.