Dump frozen chicken tenderloins in the pot and 2 everyday pantry staples to get a meal so delicious your husband will be begging for more.

This little slow cooker chicken is the kind of recipe I reach for on those muddy spring days when the fields are waking up but I’m worn out by suppertime. It uses exactly what the headline promises: a bag of frozen chicken tenderloins and two everyday pantry staples. No searing, no thawing, no fuss—just dump, set, and let the slow cooker do the work while you go about your day. Around here, we’ve always called this a “spring fling” supper because it tastes bright and comforting without being heavy, and it’s the sort of simple, good food that makes a husband set his fork down and ask if there’s any more left in the pot.

This chicken is lovely spooned over hot buttered egg noodles, mashed potatoes, or plain white rice to soak up all those savory juices. Add a simple side like green beans, peas, or a tossed salad to round things out. A pan of biscuits or a loaf of crusty bread is perfect for mopping up the sauce, and if you want to stretch the meal, stir in some frozen mixed vegetables during the last half hour and serve it in bowls like a country-style chicken stew.

Servings: 4–6

2 pounds frozen chicken tenderloins (do not thaw)

Place the frozen chicken tenderloins in an even layer on the bottom of a 4- to 6-quart slow cooker. They can overlap a bit, but try to keep them mostly spread out so they cook evenly.

In a small bowl, stir together the cream of chicken soup and the dry ranch dressing mix until well blended. It will be thick, almost like a paste—that’s just right.

Spoon the soup-and-ranch mixture over the frozen chicken, spreading it gently with the back of the spoon so most of the chicken is coated. There’s no need to add water; the chicken will release juices as it cooks and thin the sauce.

Cover the slow cooker with the lid. Cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is very tender and reaches an internal temperature of at least 165°F (74°C). Frozen pieces may vary in size, so check the thickest tenderloin.

Once the chicken is cooked through, use two forks to gently shred the tenderloins right in the slow cooker, or leave them in whole pieces if you prefer. Stir so the meat is well coated with the creamy sauce.

Taste the sauce and adjust with a pinch of salt or black pepper if needed, keeping in mind that ranch mix can be salty on its own. Serve the chicken hot with plenty of the sauce spooned over your chosen side.

If you’d like a little color and brightness, stir in 1 to 2 cups of frozen peas and carrots or mixed vegetables during the last 30 minutes of cooking; they’ll warm through without turning to mush. For a touch of tang, you can add a tablespoon of lemon juice at the end to freshen the flavors—this keeps the ‘spring fling’ feeling without changing the core recipe. If you don’t have cream of chicken soup, cream of mushroom or cream of celery will work, though the flavor will be slightly different. For a richer sauce, stir in a splash of milk or a dollop of sour cream right before serving (off the heat so it doesn’t curdle). To make it feel more like a Sunday dinner, serve the chicken over homemade mashed potatoes with a side of buttered corn. FOOD SAFETY TIPS: Always start with fully frozen, commercially packaged chicken tenderloins; do not refreeze raw chicken that has already been thawed. Place the frozen chicken in the slow cooker first, then add the other ingredients on top—never place frozen meat above vegetables where juices can drip onto food that doesn’t reach a safe temperature. Cook on HIGH if your slow cooker is older or tends to run cool, and avoid using the WARM setting to cook from frozen, as it may hold the meat in the temperature “danger zone” (40°F to 140°F) too long. Use a food thermometer to confirm the thickest piece of chicken reaches at least 165°F before serving. Refrigerate leftovers within 2 hours in shallow containers, and use within 3 to 4 days, reheating until steaming hot before eating.