Mid-April Chicken 5-Ingredient Slow Cooker

Mid-April Chicken 5-Ingredient Slow Cooker.. Drop a frozen block of cooked shredded chicken in the slow cooker with 4 easy kitchen items. Make a super tasty meal your family will yell for seconds!

This 5-thing chicken recipe is perfect for busy days. Use frozen cooked chicken straight from the freezer. Add soup, broth, ranch mix, and butter. Let the cooker work its magic. It tastes like warm hugs from grandma’s kitchen—creamy and yummy. No stirring needed!

Spoon it over hot noodles, rice, or squishy potatoes to grab all the sauce. Add green beans, broccoli, or salad. Warm bread is great for dipping. Or mix with peas and carrots for one big bowl.

What You Need

Makes 4 plates

• 1½ pounds frozen cooked shredded chicken (keep it in one frozen block)

• 1 can (10.5 oz) cream of chicken soup

• 1 cup chicken broth (the low-salt kind)

• 1 packet (1 oz) ranch seasoning mix

• 4 tablespoons butter, cut into small bits

How to Do Mid-April Chicken 5-Ingredient Slow Cooker

1. Put the frozen chicken block right in the bottom of your slow cooker (4-6 quart size).
2. In a bowl, mix soup, broth, and ranch mix. Stir until smooth.
3. Pour it over the chicken. Cover top and sides good so it gets juicy.
4. Dot butter pieces on top. Put the lid on.
5. Cook on low 4-5 hours or high 2-3 hours. Chicken should be hot inside at 165°F.
6. Use forks to pull chicken apart in the pot. Stir into the creamy sauce till it’s all mixed and smooth.
7. Taste it. Add pepper or more broth if you want.
8. Set to warm for 10-15 minutes. Flavors get even better. Serve over your fave sides!