My sister makes these every Sunday for easy meal prep. Just 4 ingredients to create these spicy little savory gifts that the whole family devours.

Every Sunday, my sister Doris lines her slow cooker with little foil packets that look like shiny presents, and by afternoon the whole house smells like the best church potluck you’ve ever wandered into. These 4-ingredient Santa Fe chicken packets are her secret to easy meal prep for the week: spicy, savory, and hearty enough to keep the whole family happy. The idea is simple and very Midwestern—take good chicken, add a can or two of pantry favorites, wrap it all up tight, and let the slow cooker do the work. It has the spirit of those old foil packet suppers we used to tuck into the coals at bonfires, but updated for busy weeks and a plug-in slow cooker on the counter.

Serve these Santa Fe chicken packets right in their foil, letting everyone open their own little bundle at the table. Spoon the saucy chicken over steamed rice, buttered egg noodles, or warm flour tortillas. A side of corn or a simple lettuce salad with ranch dressing fits right in with the flavors. If you like, add a dollop of sour cream and a sprinkle of shredded cheese at the table, along with a bowl of tortilla chips to scoop up any extra sauce.

Servings: 6

2 pounds boneless, skinless chicken breasts (about 4–6 small breasts)

Cut 6 rectangles of heavy-duty aluminum foil, each about 12 x 14 inches. If your foil isn’t heavy-duty, use a double layer for each packet so they don’t tear or leak in the slow cooker.

Place the foil sheets shiny side up on the counter. Lay them out assembly-line style so it’s easy to build the packets.

Cut the chicken breasts into evenly sized pieces, either 6 whole portions (one breast per packet if small) or into large chunks so you can divide them evenly among the 6 packets.

In a medium bowl, stir together the salsa, drained black beans, and drained corn until everything is well combined. This is your simple Santa Fe sauce mixture.

Place a portion of chicken in the center of each foil sheet. Try to keep the chicken in a small mound so the sauce can surround it.

Spoon about 1/2 to 2/3 cup of the salsa–bean–corn mixture over each portion of chicken, dividing it as evenly as you can. Make sure the chicken is mostly covered so it stays moist and soaks up the spicy, savory flavor.

Bring the long sides of the foil up over the filling and fold them together tightly several times to seal. Then fold up the ends, crimping firmly so no juices can escape. You want snug, well-sealed packets that will hold in the steam and sauce.

Arrange the foil packets upright and snugly packed inside the slow cooker, seam side up. They should fit tightly together in a single layer, like little wrapped gifts tucked into a box. If a second layer is necessary, place it gently on top, still seam side up.

Cover the slow cooker with the lid. Cook on LOW for 4–5 hours or on HIGH for 2 1/2–3 hours, until the chicken is cooked through and easily shreds with a fork. Cooking time may vary a bit depending on your slow cooker and the thickness of the chicken pieces.

When done, carefully lift a packet out with tongs and open it away from your face, as the steam will be hot. Check that the chicken is cooked through (no pink in the center). If needed, reseal and cook a little longer.

For meal prep, let the packets cool slightly, then store them in the refrigerator right in their foil. Reheat in the oven at a low temperature or open and warm the contents in a skillet or microwave during the week.

To serve, either eat straight from the opened foil packet or transfer the chicken and sauce to a plate or bowl. Shred the chicken lightly with a fork in its own juices and serve over rice, noodles, or tucked into tortillas.

For a creamier version, stir 4 ounces of softened cream cheese into the hot contents of each opened packet right before serving (this adds an extra ingredient but makes a rich, tangy sauce). If your family prefers milder flavors, use mild salsa and rinse the black beans thoroughly; you can always set out hot sauce at the table for spice lovers. Swap the black beans for pinto beans or the corn for a fiesta-style corn with peppers if that’s what you have in the pantry. You can also use boneless, skinless chicken thighs instead of breasts for a more forgiving, juicier result—just trim extra fat and keep the packet size the same. For a heartier meal prep bowl, open the packets and mix the shredded chicken mixture with cooked rice, then portion into containers for grab-and-go lunches. If you don’t have a slow cooker, you can arrange the foil packets on a rimmed baking sheet and bake at 375°F for about 30–40 minutes, or until the chicken is tender and cooked through, mimicking that same cozy, packet-style supper my mother used to slide into the oven on busy farm nights.