Throw raw ground chicken in the slow cooker and 2 other secret ingredients to create a meal so irresistible your friends will be begging for more.

This little slow cooker supper reminds me of the kind of thrifty, no-fuss cooking my mother leaned on during long planting seasons on our Midwestern farm. You simply throw raw ground chicken into the slow cooker with two quiet “secret” helpers—bottled green salsa and a bag of frozen mixed vegetables—and let time do the rest. I call it Earth Day chicken because it’s humble, colorful, and vegetable-forward, the sort of bowl that makes you feel like you’re taking care of yourself and the land at the same time. It’s the kind of easy, comforting meal that fills the kitchen with cozy smells and has folks lining up at the crockpot for seconds.

Serve this Earth Day chicken in warm bowls over brown rice, quinoa, or buttered egg noodles to soak up all the juices. A side of crusty bread or cornbread fits right in with the Midwestern table I grew up with. If you like a little freshness, top each bowl with a spoonful of plain yogurt or sour cream and a sprinkle of extra chopped herbs or green onions. A simple green salad, sliced apples, or cottage cheese on the side will round out the meal without much extra work.

Servings: 4

1 1/2 pounds raw ground chicken

Place the raw ground chicken in the bottom of a 4- to 6-quart slow cooker. Gently break it up with a spoon so it covers the bottom in an even layer, but don’t worry about getting it perfect.

Pour the green salsa evenly over the ground chicken, making sure most of the meat is moistened. The salsa will season the chicken and create the cooking liquid.

Scatter the frozen mixed vegetables over the top of the salsa-covered chicken in an even layer. Do not stir; keeping the chicken mostly on the bottom helps it cook through evenly.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 1/2 to 3 hours, until the chicken is fully cooked and breaks apart easily and the vegetables are tender.

Once cooked, use a wooden spoon or spatula to break up the chicken and gently stir everything together right in the slow cooker, creating a chunky, saucy mixture of chicken and vegetables.

Taste and adjust the seasoning if you like—if your salsa is mild, you may want to add a pinch of salt or black pepper at this point. Let the mixture sit on WARM for 10 to 15 minutes so the flavors settle and the sauce thickens slightly.

Serve the Earth Day chicken hot, spooned into bowls over rice, noodles, or on its own, making sure to get plenty of the vegetables and juices in every serving.

For a creamier version, stir in 1/2 to 1 cup of plain Greek yogurt, sour cream, or a splash of half-and-half at the very end of cooking, after you’ve broken up the chicken. If you prefer a little more zip, choose a medium or hot green salsa, or add a pinch of crushed red pepper flakes. You can also swap the frozen mixed vegetables for whatever you have on hand: frozen broccoli and cauliflower for a heartier bowl, or a bell pepper and onion blend for more sweetness. To stretch the meal for a crowd, add a drained can of white beans or chickpeas in the last hour of cooking. Leftovers reheat well and can be tucked into tortillas for quick soft tacos or spooned over baked potatoes, which is exactly the sort of next-day supper that kept our farm kitchen humming along with very little fuss.