My husband begs for this savory green dinner every March. Just 4 ingredients for the most incredibly tender and flavorful meal.

This slow cooker 4-ingredient creamy green chile chicken is the kind of cozy, savory dinner my husband starts asking for as soon as March rolls around. It’s wonderfully simple—just chicken, green chiles, a creamy base, and a touch of seasoning—but it cooks down into the most tender, pull-apart meat in a pale, velvety sauce speckled with roasted green chiles. It feels special enough for company but is easy enough for a busy weeknight, which is exactly what most of us need in a family kitchen.

Spoon this creamy green chile chicken over warm white rice, cilantro-lime rice, or buttered egg noodles so all those savory juices have something to soak into. It’s also delicious tucked into warm flour tortillas with a little shredded cheese, or piled over baked potatoes for a hearty, comforting plate. Add a simple side salad, steamed green beans, or roasted carrots to round things out and brighten the meal. For a fun family-style spread, set out toppings like sliced avocado, sour cream, and chopped cilantro and let everyone build their own plates.

Servings: 6

2 to 2 1/2 pounds boneless, skinless chicken breasts (about 4 large)

Place the chicken breasts in an even layer on the bottom of a 5- to 6-quart slow cooker.

Pour the diced roasted green chiles (with their juices) evenly over the chicken.

Spoon the condensed cream of chicken soup over the top, spreading it gently so it mostly covers the chicken and chiles. Do not add extra water or broth; the chicken will release plenty of juices as it cooks.

Cover and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork.

Once the chicken is cooked, add the softened, cubed cream cheese directly to the slow cooker. Cover and let it sit on LOW (or WARM) for about 10 minutes to soften fully in the hot juices.

Use two forks to shred the chicken right in the slow cooker, stirring as you go. The cream cheese will start melting into the cooking liquid, creating a pale, creamy sauce speckled with green chiles.

Stir well until the cream cheese is completely melted and the sauce is smooth and creamy, with no large white chunks remaining. Taste and add a pinch of salt and pepper if needed, but often the soup and chiles provide plenty of flavor on their own.

Let the chicken sit on WARM for another 5 to 10 minutes, uncovered, to slightly thicken and get bubbly around the edges. Serve hot, spooning the tender, creamy green chile chicken and plenty of sauce over your favorite base.

For milder palates or picky eaters, use one can of mild green chiles and one can of diced green bell pepper, or simply reduce to one can of mild chiles and add a splash of milk to keep it creamy without extra heat. If you like a little kick, swap one can of chiles for a can of hot green chiles or stir in 1/4 teaspoon of crushed red pepper flakes when you add the soup. You can lighten things up by using reduced-fat cream cheese and a healthy-request style cream of chicken soup; the sauce will be slightly thinner but still comforting. For a richer, more homemade flavor, stir in 1/2 teaspoon each of garlic powder and onion powder with the soup before cooking. If your family prefers dark meat, boneless, skinless chicken thighs work beautifully and stay extra juicy—just trim excess fat before adding to the slow cooker. To stretch the meal for a crowd, stir in a can of rinsed black beans or a cup of thawed corn during the last 30 minutes of cooking. Leftovers reheat very well and can be turned into easy lunches: roll the creamy chicken into tortillas for quick burritos, spoon over tortilla chips for a fast nacho dinner, or serve over scrambled eggs for a hearty breakfast-for-dinner plate.