Toss raw boneless skinless chicken breasts in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more.

Serve the chicken hot, spooning some of the onions and pan juices over each portion.

Variations & Tips

For a creamier version, stir 4 ounces of softened cream cheese into the hot cooking juices at the end, letting it melt and thicken into a rich sauce before serving. If you like a bit of heat, add a pinch of red pepper flakes or a few dashes of hot sauce to the broth and ranch mixture before pouring it over the chicken. You can swap the ranch seasoning for a packet of French onion soup mix or Italian dressing mix for a different flavor profile while keeping the same easy method.

Add sturdier vegetables, like baby carrots or halved small red potatoes, under the onion layer if you’d like more of a one-pot meal; just be sure not to overfill the slow cooker past the manufacturer’s recommended level. For food safety, always start with fully thawed chicken breasts, never frozen, so they move quickly through the temperature “danger zone” in the slow cooker.

Cook on LOW or HIGH only as directed by your slow cooker’s manual, and check that the thickest part of each breast reaches at least 165°F (74°C) with a meat thermometer before serving. Refrigerate leftovers within 2 hours of cooking and use within 3 to 4 days, reheating until steaming hot before eating.