Put frozen boneless skinless chicken breasts in the pot and 4 other simple pantry staples to get a meal so delicious your husband will be begging for more!

This 5-ingredient slow cooker tax season budget chicken is the kind of no-fuss supper that kept my family going through long winters and tighter months, when every dollar and every minute counted. It starts exactly the way the headline promises: you put frozen boneless skinless chicken breasts straight into the slow cooker, then add just four simple pantry staples. By the time the day’s bills and paperwork are spread across the kitchen table, this cozy, gravy-smothered chicken is bubbling away, ready to serve over whatever starch you’ve got. It’s an old-fashioned, stick-to-your-ribs kind of meal that tastes like you fussed, even though you barely lifted a finger.

Serve this tender, saucy chicken over hot mashed potatoes, buttered egg noodles, or plain white rice to soak up every bit of the creamy gravy. A simple side of canned green beans or frozen mixed vegetables warmed with a little butter and salt keeps things easy and thrifty. If you have time, a pan of cornbread or some biscuits makes a lovely Midwestern touch for sopping up the sauce. Leftovers reheat beautifully and can be tucked into sandwiches, spooned over toast, or wrapped in tortillas for another simple meal.

Servings: 4-6

2 to 2 1/2 pounds frozen boneless skinless chicken breasts (do not thaw)

Place the frozen boneless skinless chicken breasts in a single layer on the bottom of the slow cooker. They can touch, but try not to stack them too high so they cook evenly.

In a medium bowl, whisk together the condensed cream of chicken soup, dry ranch dressing mix, and chicken broth (or water) until fairly smooth. A few small lumps from the soup are fine; they will melt as it cooks.

Pour the soup and ranch mixture evenly over the frozen chicken breasts, making sure all the chicken is coated with some of the sauce.

Dot the top with the butter pieces, scattering them over the surface so they melt down into the sauce as it cooks.

Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily shreds with a fork. Cooking time can vary a bit depending on how thick the breasts are and how hot your slow cooker runs.

Once the chicken is done, use two forks to shred it right in the slow cooker, or leave the breasts whole if you prefer neat slices. Stir the meat gently into the creamy sauce so everything is well coated.

Taste the sauce and add a pinch of salt and pepper if needed, keeping in mind that the ranch mix and soup already have seasoning. If the sauce is thicker than you like, stir in a splash more broth or water until it reaches your preferred consistency.

Serve the hot chicken and gravy over mashed potatoes, noodles, or rice, spooning extra sauce over the top. Store any leftovers, once cooled, in the refrigerator for up to 3 days.

For a little extra color and nutrition, you can scatter 1 to 2 cups of frozen mixed vegetables or frozen peas and carrots over the chicken before pouring on the sauce; they will cook right along with everything else. If your pantry is missing ranch mix, substitute 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, and 1/2 teaspoon dried dill plus a small pinch of salt for a similar flavor. To stretch the meal even further during tight budget weeks, stir in an extra 1/2 to 1 cup of broth at the end and serve the saucy chicken over thick slices of buttered toast, just like an old-fashioned diner hot chicken sandwich. For a richer taste, swap cream of chicken soup for cream of mushroom or cream of celery, or add 1/4 cup sour cream at the end (off the heat) for extra tang and creaminess. If you prefer dark meat, boneless skinless chicken thighs can be used in place of the breasts and will stay especially moist, though they may cook a bit faster, so start checking for doneness on the earlier side.