Dump the frozen chicken breasts in the crock and 3 other ingredients to get a meal so delicious your husband will be begging for more!

This 4-ingredient slow cooker pearl onion chicken is the kind of no-fuss supper that fits right into a busy day on the farm or in town. You literally dump frozen chicken breasts into the crock with three other simple ingredients, turn it on, and walk away. By suppertime, you’ve got tender, saucy chicken nestled with sweet little pearl onions—those small opaque white spheres my mother used to call “snowball onions.” It reminds me of the church potlucks back in our small Midwestern town, where the best dishes were often the simplest, built on pantry staples and a good slow cooker. This is comfort food you can start in the morning and forget about until your husband wanders into the kitchen asking what smells so good—and then comes back for seconds.

Serve this pearl onion chicken over a bed of fluffy mashed potatoes or buttered egg noodles so all that creamy, savory sauce has something to soak into. A simple side of green beans, steamed peas, or a crisp lettuce salad rounds out the plate nicely. Warm dinner rolls or a thick slice of country bread are perfect for mopping up the last of the gravy. If you like, sprinkle a little chopped fresh parsley over the top right before serving for a touch of color.

Servings: 4

2 pounds frozen boneless skinless chicken breasts (about 3–4 breasts)

Place the frozen pearl onions in an even layer on the bottom of a 4- to 6-quart slow cooker. They should form a bed of small opaque white spheres covering the base of the crock.

Lay the frozen chicken breasts directly on top of the pearl onions. There’s no need to thaw the chicken; just separate the pieces as best you can and spread them out.

In a small bowl, stir together the condensed cream of chicken soup and the dry onion soup mix until well combined. It will be thick and paste-like.

Spoon the soup mixture evenly over the frozen chicken breasts, spreading it so the tops of the chicken are well coated. Some of the mixture will drip down around the pearl onions, which is exactly what you want for a flavorful sauce.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and reaches at least 165°F in the thickest part.

Once cooked, use two forks to gently shred or chunk the chicken right in the slow cooker, mixing it into the creamy onion sauce and pearl onions. Taste and add a pinch of salt and black pepper if needed.

Serve the pearl onion chicken and plenty of the sauce over mashed potatoes, rice, or egg noodles while hot.

For a richer, creamier sauce, stir in 1/4 to 1/2 cup sour cream or plain Greek yogurt at the very end of cooking, just before serving. If you prefer a slightly lighter version, use a reduced-fat cream of chicken soup and trim any visible fat from the chicken breasts. You can add 1 to 2 cups of sliced mushrooms or frozen mixed vegetables on top of the pearl onions before adding the chicken for a more complete one-pot meal; just keep the total volume reasonable so the cooker can heat properly. If your family likes a little color, toss in a handful of frozen peas during the last 20 minutes of cooking. For extra seasoning, a teaspoon of dried thyme or poultry seasoning stirred into the soup mixture adds a nice herbal note without complicating the recipe. Leftovers reheat well and can be turned into an easy pot pie filling by spooning the mixture into a pie dish, topping with biscuit dough or puff pastry, and baking until golden.