An old neighbor showed me this trick for busy spring days. Just 4 ingredients tossed together and ignored for hours until everything is melt-in-your-m

Place the baby potatoes in an even layer on the bottom of a 5- to 6-quart slow cooker.

Lay the boneless skinless chicken thighs on top of the potatoes in a single layer, overlapping slightly if needed.
In a small bowl, whisk together the condensed cream of chicken soup and dry ranch seasoning mix until mostly smooth.

Pour the soup and ranch mixture evenly over the chicken and potatoes, using a spatula to spread it so everything is lightly coated. Do not add extra liquid; the chicken will release juices as it cooks.
Cover the slow cooker with the lid and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the chicken is very tender and the potatoes are easily pierced with a fork.

Once cooked, use two forks to gently shred the chicken right in the slow cooker, stirring it into the potatoes and savory juices until everything is well mixed and coated.
Taste and add a little black pepper if you like more bite, then serve the shredded chicken and potatoes hot, spooning extra juices over each portion.
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