Put raw chicken breasts in the crock and 3 other ingredients to get a meal so delicious your family will be begging for more!

This 4-ingredient slow cooker mango chicken is one of those toss-it-in-the-crock and walk-away dinners that feels almost too easy for how good it tastes. You start with raw chicken breasts and add just three more simple ingredients, then let the slow cooker do all the work. The bright yellow, juicy mango chunks melt down into a sweet, tangy sauce that soaks into the chicken, making it tender enough to pull apart with a fork. It’s the kind of family-friendly meal that feels a little tropical and fun, but is simple enough for a busy weeknight in a small Midwestern kitchen.

Serve this mango chicken spooned over a bed of fluffy white or brown rice to soak up all the sweet and savory sauce. It’s also delicious with buttered egg noodles or quinoa if that’s what your family prefers. Add a simple green side like steamed green beans, roasted broccoli, or a crisp side salad to balance the sweetness. For a fun touch, sprinkle chopped fresh cilantro or green onions on top, and set out lime wedges so everyone can add a little brightness to their plate. Warm dinner rolls or garlic bread on the side turn it into a comforting, complete meal.

Servings: 4

2 pounds boneless, skinless raw chicken breasts

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup, if desired.

Place the raw chicken breasts in a single layer on the bottom of the slow cooker. It’s okay if they overlap a little, but try to keep them mostly flat so they cook evenly.

Scatter the bright yellow frozen mango chunks evenly over and around the raw chicken breasts. You want to see those juicy chunks nestled right up against the chicken.

In a small bowl, stir together the mild salsa and brown sugar until the sugar is mostly dissolved and the mixture looks smooth and slightly glossy.

Pour the salsa and brown sugar mixture evenly over the chicken and mango chunks, making sure the tops of the chicken breasts are well coated. Use a spoon to gently nudge some of the sauce down between the pieces.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken breasts are cooked through and tender (no pink in the center and an internal temperature of 165°F).

Once cooked, use two forks to gently shred or chunk the chicken right in the slow cooker. Stir everything together so the chicken is coated in the sweet mango sauce and the softened mango pieces are spread throughout.

Taste the sauce and add a pinch of salt if needed, or a splash of lime juice if you like a little extra brightness. Keep on WARM until ready to serve, then spoon over rice or your favorite side and enjoy while hot.

For picky eaters, use a very mild salsa or even a plain tomato sauce with a pinch of salt instead of salsa to keep the flavors simple and less spicy. If your crew likes a little heat, swap in medium or hot salsa, or add a pinch of red pepper flakes before cooking. You can also use fresh mango instead of frozen—just cut it into 1-inch bright yellow chunks and use the same amount. For a slightly creamier version, stir in 2 to 3 tablespoons of cream cheese or plain Greek yogurt at the end of cooking and let it melt into the sauce. To stretch the meal for a bigger family, add a can of drained black beans or a cup of canned corn in the last hour of cooking. This chicken also makes wonderful leftovers: shred it a bit more and use it as a filling for tacos, quesadillas, or lettuce wraps the next day. If someone in your family doesn’t like fruit in savory dishes, set aside a plain cooked chicken breast before shredding and top it with just a little of the sauce on the side so they can control how much mango they get.