My husband asks for these every single week. It takes just 5 ingredients to make the juiciest dinner packets ever without any mess.

These slow cooker 5-ingredient lemon garlic chicken packets are my go-to on busy weeks, and my husband truly does ask for them over and over. Everything bakes inside its own little foil packet, so the chicken turns out incredibly juicy, the clean-up is almost nothing, and the slow cooker does all the work. The lemon, garlic, and butter melt together into a simple pan sauce that tastes like you fussed, even though it’s really just a handful of pantry staples and a roll of foil.

Serve these lemon garlic chicken packets right out of the slow cooker, opening each foil packet at the table so everyone gets that steamy, buttery lemon aroma. Spoon the juices over fluffy white rice, buttered egg noodles, mashed potatoes, or roasted potatoes to soak up all the flavor. Add a simple green side like steamed green beans, a tossed salad, or roasted broccoli. A crusty loaf of bread is wonderful for dipping into the garlicky lemon butter at the bottom of each packet.

Servings: 4

4 boneless, skinless chicken breasts (about 2 pounds total)

Prepare the foil: Tear off 4 large sheets of heavy-duty aluminum foil, each about 12–14 inches long. Lightly crimp up the edges a bit so the juices will stay inside when you fold them into packets.

Season the chicken: Pat the chicken breasts dry with paper towels. Sprinkle both sides of each breast evenly with the salt and black pepper. If using garlic powder instead of fresh garlic, sprinkle it over the chicken now as well.

Build the packets: Place one seasoned chicken breast in the center of each foil sheet. Top each piece of chicken with 1 tablespoon of butter (you can cut it into a few small pieces so it melts evenly). If using fresh minced garlic, divide it evenly over the tops of the chicken breasts. Lay 2–3 lemon slices over each chicken breast, and if you like a little extra brightness, drizzle about 1 teaspoon lemon juice over each one.

Seal the packets: Bring the long sides of each foil sheet up and together over the chicken and fold them down tightly, then fold in the short ends to seal completely. You want each packet well sealed so the steam and juices stay inside and the slow cooker stays clean.

Arrange in the slow cooker: Place the foil packets seam-side up in the bowl of your slow cooker. It’s fine if they overlap slightly or lean against each other, as long as each one is sealed. Cover the slow cooker with the lid.

Cook: Cook on LOW for 3 1/2 to 4 1/2 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F. The exact time will depend on the thickness of your chicken breasts and your slow cooker model. Avoid lifting the lid too often so you keep the heat and moisture in.

Rest and open carefully: Turn off the slow cooker and let the packets rest for about 5 minutes. Using tongs, carefully transfer each foil packet to a plate or baking sheet. Open each packet slowly and away from your face, as the trapped steam will be very hot.

Serve: Spoon some of the buttery lemon garlic juices from each packet over the chicken before serving. Garnish with the cooked lemon slices (and fresh lemon slices, if you like). Serve the chicken directly in the open packets for a fun, no-mess presentation, or transfer to plates and pour the juices over the top.

For picky eaters, you can leave the lemon slices off one or two packets and just use butter, garlic, salt, and pepper for a milder flavor. If your family prefers dark meat, use 4 boneless, skinless chicken thighs instead of breasts; they stay very tender and can handle an extra 30 minutes of cooking if needed. To add a veggie without dirtying another pan, tuck a small handful of thin green beans, asparagus pieces, or very thinly sliced carrots into each packet under the chicken (keep pieces small so they cook through in the same time). For a slightly richer sauce, add an extra tablespoon of butter divided among the packets, or stir a spoonful of grated Parmesan into the hot juices right before serving. If you like herbs, sprinkle a pinch of dried Italian seasoning or dried thyme over the chicken before sealing the packets, or finish with fresh parsley after cooking. To make ahead, assemble the packets in the morning or the night before and keep them in the fridge; just place them straight into the slow cooker when you’re ready to start cooking, adding 15–20 extra minutes if they’re very cold. Leftovers reheat well: open the packet, slice the chicken, and warm gently in the microwave with some of the juices, then serve over rice or tucked into a wrap for an easy next-day lunch.