My picky eater asks for this twice a week. Just 4 ingredients for the easiest, cheesiest dinner ever

This slow cooker 4-ingredient creamy broccoli chicken is one of those no-fuss, dump-and-go dinners that busy parents quietly celebrate. Everything goes into the crockpot, and a few hours later you’ve got tender bites of chicken and bright green broccoli tucked into a rich, cheesy cheddar cream sauce. It’s the kind of cozy, kid-friendly meal that feels like a hug in a bowl, and in my house it’s the one my picky eater actually asks for multiple times a week. With just four simple ingredients, it’s perfect for nights when you’re short on time but still want a homemade meal that tastes like you put in a lot more effort than you did.

Serve this creamy broccoli chicken spooned over hot buttered egg noodles, rice, or mashed potatoes so all that golden cheddar sauce has something to soak into. A simple green salad or sliced cucumbers and cherry tomatoes on the side keeps things fresh and light. Warm dinner rolls or garlic bread are great for mopping up the extra sauce, and if you want to round out the meal, a bowl of fruit salad or apple slices makes an easy, kid-approved finish.

Servings: 6

2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Add the bite-size chicken pieces to the bottom of the slow cooker in an even layer.

In a medium bowl, stir together the condensed cream of chicken soup and 2 cups of the shredded cheddar cheese until mostly smooth. It will be thick, and that’s okay.

Pour the cheesy soup mixture over the chicken and gently stir to coat all the pieces, spreading everything into an even layer.

Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the chicken is cooked through and very tender. Avoid lifting the lid too often so the mixture stays hot and creamy.

Once the chicken is cooked, stir the mixture well. Add the fresh broccoli florets, pressing them down gently so they’re mostly submerged in the hot sauce.

Cover and cook on HIGH for 30 to 45 minutes more, or until the broccoli is bright green and just tender but not mushy. Give everything a good stir to mix the broccoli evenly into the sauce.

Sprinkle the remaining 1 cup shredded cheddar cheese over the top, cover again, and let stand for about 5 to 10 minutes, just until the cheese melts into a glossy, golden layer.

Taste and adjust with a pinch of salt and pepper if needed (optional), then serve the creamy broccoli chicken hot, spooned over rice, noodles, or mashed potatoes so the cheddar cream sauce can soak in.

For extra-cheesy flavor, use extra-sharp cheddar or a blend of cheddar and Colby Jack. If your kids are extremely picky about broccoli, chop the florets very small so they almost disappear into the sauce, or steam the broccoli separately and let everyone add their own at the table. You can also swap in cream of cheddar or cream of mushroom soup for a slightly different flavor, or use one can of cream of chicken and one can of cream of broccoli. For a bit of seasoning without scaring off picky eaters, add 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder to the soup mixture before cooking. To lighten things up, use reduced-fat condensed soup and part-skim cheese, and serve over steamed cauliflower rice. If you like a little crunch, top each serving with crushed butter crackers or toasted breadcrumbs. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce, making this a great make-ahead lunch for the next day.