My roommate was shocked that this dinner only took 4 ingredients. Wrap everything up, toss it in, and you have a complete meal with zero scrubbing later.

This is the kind of supper that makes me smile, because it tastes like you fussed all afternoon when you really just wrapped it up and walked away. These slow cooker Italian chicken and potato packets use only four ingredients, but they remind me of the old church suppers where every farm wife had a foil packet trick up her sleeve. Everything steams together in its own little bundle, so the chicken stays juicy, the potatoes get tender, and your slow cooker hardly needs more than a quick wipe when you’re done. It’s a simple, stick-to-your-ribs Midwestern-style meal with a little Italian flair from a bottle of dressing that most of us already have in the fridge.

Serve each foil packet right on the plate and let folks open their own—there’s something fun about the little puff of steam that escapes. A simple green salad dressed with the same Italian dressing ties everything together nicely. Warm dinner rolls or a slice of buttered country bread are perfect for soaking up the flavorful juices that collect in the bottom of the packet. If you like, add a dish of sliced fresh tomatoes or cucumbers on the table for a cool, crisp contrast to the cozy, saucy chicken and potatoes.

Servings: 4

4 boneless skinless chicken breasts (about 6–8 ounces each)

Tear off 4 large sheets of heavy-duty aluminum foil, each about 12–14 inches long. If your foil is thin, use a double layer for each packet so they don’t tear when you lift them out of the slow cooker.

Lightly crimp up the edges of each foil sheet to form a shallow tray shape so any liquid from the dressing stays inside the packet while you’re assembling.

Divide the halved or quartered potatoes evenly among the 4 foil sheets, piling them in the center of each. The pieces should be roughly bite-size so they cook through in the same time as the chicken.

Place one chicken breast on top of the potatoes in each packet. If any pieces are very thick on one end, you can gently pound them to even thickness so they cook more evenly.

Stir the Italian salad dressing and grated Parmesan cheese together in a small bowl until well combined. Spoon this mixture evenly over the chicken and potatoes in all four packets, making sure some of the dressing drips down over the potatoes.

Bring the long sides of each foil sheet up and together over the chicken, then fold them down tightly to seal. Fold and crimp the short ends to make a snug, well-sealed packet so the steam and juices stay inside during cooking.

Arrange the foil packets in a single, snug layer inside the slow cooker, seam side up. It’s fine if they touch or lean against each other; just make sure the lid will close completely.

Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or on HIGH for 2 1/2–3 hours, until the chicken is cooked through (internal temperature 165°F/74°C) and the potatoes are fork-tender.

When done, carefully lift the packets out of the slow cooker using tongs or a spatula—they will be hot and full of steam. Let them sit for a minute, then open each packet carefully, facing it away from you as you peel back the foil.

Serve the chicken and potatoes right in their foil packets on a plate or transfer to dinner plates, spooning the flavorful juices over the top. If you like, sprinkle a little extra Parmesan and a sprig of fresh parsley on each for a pretty finish.

If your household prefers dark meat, you can substitute 6–8 boneless skinless chicken thighs for the breasts; they stay very moist and are more forgiving if they cook a bit longer. For smaller appetites, cut large chicken breasts in half crosswise and make 5–6 smaller packets instead of

4. If you only have whole potatoes, just cut them into 3/4-inch chunks so they cook through in time. For a zippier flavor, use zesty Italian dressing; for something milder, choose a creamy Italian and reduce the Parmesan to 1/3 cup so it doesn’t get too salty. You can also add a handful of baby carrots or green beans to each packet without changing the ingredient count if you think of them as an optional extra, but remember they may release more moisture, so the packets will have more juices. To prep ahead, assemble the packets in the morning, refrigerate them on a baking sheet, then slide them into the slow cooker later in the day, adding about 30 minutes to the cook time if they go in cold. Leftovers reheat nicely in the oven: place the closed packets on a baking sheet and warm at 325°F until hot, which keeps everything from drying out.