Easter Weekend Prep: Just 4 ingredients. I throw this together when I need dinner handled entirely on its own while I prep for Sunday family gatherings.

This 4-ingredient slow cooker pastel chicken is the kind of set-it-and-forget-it main dish I rely on during Easter weekend, when I need dinner to quietly take care of itself while I’m focused on prepping for Sunday family gatherings. Boneless, skinless chicken breasts give you that satisfying fibrous pull when shredded, and they soak up a velvety, pastel-hued cream sauce made from just a couple of pantry shortcuts. Think of it as a Midwestern-style, gently colored, creamy chicken that feels festive enough for a holiday table but is simple enough for any busy weeknight.

Serve the shredded pastel chicken spooned over a bed of hot buttered egg noodles, mashed potatoes, or steamed rice to catch all that rich, creamy sauce. For Easter or other spring gatherings, I like to round out the plate with bright sides: roasted asparagus or green beans, a crisp green salad with a tangy vinaigrette, and a basket of warm rolls or sliced baguette for mopping up the glaze. It also works well tucked into soft dinner rolls as mini sandwiches for a more casual buffet-style spread.

Servings: 6

2 1/2 to 3 pounds boneless, skinless chicken breasts

Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Place the boneless, skinless chicken breasts in a single layer on the bottom of the slow cooker. It’s fine if they overlap slightly, but avoid packing them in too tightly so the sauce can circulate.

In a medium bowl, whisk together the condensed cream of chicken soup and heavy cream until completely smooth and no streaks remain.

Add 3 drops of red food coloring to the cream mixture and whisk well. The sauce should take on a soft pastel blush, similar to a very pale pink or peach. If you prefer a slightly deeper pastel tone, whisk in an additional drop, one at a time, until you like the color.

Pour the pastel cream mixture evenly over the chicken, making sure all of the chicken is coated and mostly submerged in the sauce.

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 is fully cooked through and very tender. The internal temperature should reach 165°F and the fibers should separate easily with a fork.

Once the chicken is cooked and tender, use two forks to shred it directly in the slow cooker. Pull the chicken into thick shreds so you keep that pleasant fibrous texture rather than turning it mushy.

Stir the shredded chicken thoroughly into the pastel cream sauce, making sure every strand is coated and glossy. Taste and, if desired, adjust with a pinch of salt at the table since the soup base is already seasoned.

Turn the slow cooker to WARM and let the chicken sit for 10 to 15 minutes. This rest allows the fibers to reabsorb some of the sauce, giving you a thick, clinging, pastel-hued glaze that will stay luscious on the buffet while you finish other Easter prep.

Serve the pastel chicken hot, spooned over your choice of starch, with extra sauce ladled over the top.

For a slightly tangier, more complex flavor, replace 1/4 cup of the heavy cream with sour cream, stirring it into the sauce at the very end of cooking so it doesn’t curdle; this will still keep you at four core ingredients if you omit the food coloring and let the sauce stay naturally pale. You can also swap boneless, skinless chicken thighs for the breasts if you prefer darker meat; they’ll be even more forgiving on the LOW setting and shred beautifully. If you want a different pastel tone, use a tiny drop of blue or green food coloring instead of red for a soft robin’s-egg or pistachio hue—just be conservative so it stays appetizing and gentle. For make-ahead entertaining, cook and shred the chicken up to a day in advance, refrigerate it in its sauce, then rewarm on LOW in the slow cooker with a splash of cream to loosen. Leftovers keep well and can be repurposed into pastel chicken pot pie filling, stuffed into crescent rolls, or layered in a casserole with cooked pasta and a sprinkle of cheese on top before baking.