My sister showed me how to make these wrapped up dinners and they only need 4 ingredients. Just stack the silver parcels high and wait for the ultimate savory surprise.

My sister first showed me how to make these little wrapped-up dinners one winter when the roads were icy and the power liked to flicker. She called them “silver parcels,” and I’ll never forget how we stacked them high in the slow cooker and just let them go while we played cards at the kitchen table. These honey mustard chicken packets only need four simple ingredients, but when you peel back that foil, the steam carries the sweetest, tangiest, coziest smell. It’s the kind of practical, no-fuss supper that fits right into a busy farm day or a chilly weeknight, and the best part is you can assemble them ahead and just let the slow cooker do the work.

These packets are lovely spooned over fluffy white rice, buttered egg noodles, or mashed potatoes so they can soak up every bit of that honey mustard juice. Add a simple side like steamed green beans, buttered peas, or a tossed salad for something fresh and crisp. Warm dinner rolls or a slice of crusty bread are perfect for mopping up the sauce. If you’re feeding a crowd, set the foil packets right in a big bowl, open them at the table, and let everyone drizzle on a little extra honey mustard if they like things saucy.

Servings: 4

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

Cut 4 large pieces of heavy-duty aluminum foil, each about 12 to 14 inches long. Lightly spray the center of each piece with nonstick cooking spray if you’d like easier cleanup.

Place one chicken breast in the center of each piece of foil. If the pieces are very thick, you can gently pound them to an even thickness so they cook more evenly.

Sprinkle each chicken breast evenly with the garlic powder, dividing it among all four pieces. This gives a gentle savory backbone under the honey mustard.

Drizzle each chicken breast with about 2 tablespoons of the honey mustard, using up the 1/2 cup. It doesn’t have to be perfect—just make sure the top of the chicken is coated so it can soak up the flavor as it cooks.

Top each honey-mustard-coated chicken breast with 2 small pieces of butter. As the packets cook, the butter melts into the sauce, making a rich, silky juice in the bottom of each foil parcel.

Bring the long sides of the foil up over the chicken and fold them together tightly several times to seal, then fold in the short ends to create a snug packet. You want the packets fully sealed so the steam and juices stay inside. Repeat with all four pieces.

Set the foil packets seam-side up in the bottom of your slow cooker, stacking them like little silver bricks if needed. It’s fine if they’re a bit crowded; just make sure the lid can sit on securely.

Cover the slow cooker with the lid. Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and tender. The internal temperature should reach 165°F when checked with a meat thermometer.

Once done, carefully lift the hot foil packets out of the slow cooker with tongs. Open each packet slowly and away from your face, as the trapped steam will rush out. Spoon the honey mustard juices from the bottom of each packet over the chicken.

For serving, you can place the opened packets back into the slow cooker crock or onto a platter and, if you like, drizzle a little extra honey mustard over the tops for a pretty finish and extra flavor. Serve the chicken directly from the foil packets or transfer to plates, spooning the sauce over each piece.

You can tuck thinly sliced onions or a few baby carrots into each packet if you don’t mind stretching the “four ingredients” rule a bit; they soak up the honey mustard and turn wonderfully soft. If you prefer dark meat, boneless, skinless chicken thighs work beautifully and stay very moist; just add about 30 minutes to the cooking time on LOW. For a slightly smokier flavor, stir a teaspoon of Dijon mustard into the honey mustard before drizzling it over the chicken. If your household likes a little heat, a pinch of red pepper flakes or a dash of hot sauce inside each packet gives a gentle kick. These packets can also be assembled a day ahead and kept in the refrigerator; in that case, add an extra 30 minutes or so to the cooking time to account for the cold start. Leftovers reheat well in the foil in a low oven or can be shredded and piled on toasted buns for an easy honey mustard chicken sandwich the next day.