Squeeze yellow mustard over raw chicken breasts, alongside 2 ingredients, into slow cooker for a humble dinner that's always a yes in my house

This is my no-brainer, busy-weeknight version of mustard chicken: I literally just squeeze yellow mustard over raw chicken breasts in the slow cooker, toss in two more pantry staples, and let it go. It’s a very humble, poor man’s take on creamy mustard chicken, born out of one of those nights when payday was still a few days away and I refused to grab takeout again. The result is tangy, savory, and surprisingly comforting, with almost no prep and only four ingredients total. If you’re juggling work, kids, or just life in general, this is the kind of dinner that quietly saves the day.

I usually serve this mustard chicken over plain white rice or buttered egg noodles so all that tangy sauce has something to soak into. Steamed green beans, frozen peas, or a quick side salad with whatever greens are in the fridge all work really well and keep things simple. If you have a few extra minutes, roasted potatoes or carrots on a sheet pan turn it into more of a Sunday-style dinner. Leftovers make an easy work lunch tucked into a tortilla or piled on toast with a few pickle slices.

Servings: 4

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

Place the raw chicken breasts in an even layer on the bottom of your slow cooker. It’s fine if they overlap a bit, but try not to stack them too high so they cook evenly.

Holding the bottle over the slow cooker, generously squeeze the yellow mustard directly over the tops of the raw chicken breasts, making sure each piece is well coated. You want a visible layer of mustard on all the chicken.

In a small bowl or measuring cup, stir together the condensed cream of chicken soup and the chicken broth (or water) until mostly smooth. It doesn’t have to be perfect; just break up the big lumps.

Pour the soup mixture evenly over the mustard-covered chicken in the slow cooker, letting it run down between the pieces so everything gets some of the sauce.

Cover the slow cooker with the lid and cook on LOW for 4–6 hours, or on HIGH for 2 1/2–3 1/2 hours, until the chicken is cooked through and tender and the sauce is bubbling around the edges.

Once cooked, use two forks to gently shred the chicken right in the slow cooker or leave the breasts whole, depending on how you like to serve it. Stir to mix the chicken into the mustardy sauce so everything is coated.

Taste the sauce and, if you’d like, add a small pinch of salt or a splash of extra mustard for more tang, then serve hot over rice, noodles, or potatoes with plenty of the sauce spooned on top.

If you like a little sweetness with your mustard, stir 1–2 tablespoons of brown sugar or honey into the soup and broth mixture before pouring it over the chicken. For extra creaminess, add a couple of tablespoons of cream cheese or sour cream at the end of cooking and stir until melted into the sauce. You can swap the cream of chicken soup for cream of mushroom or cream of celery for a slightly different flavor, or use chicken thighs instead of breasts for an even more tender result (just trim excess fat). To stretch the meal, add a drained can of sliced mushrooms or a handful of baby carrots around the chicken before cooking. Leftovers keep well in the fridge for up to 3 days and reheat nicely in the microwave; they’re great tucked into sandwiches or wraps for easy lunches. If you prefer less sauce, reduce the broth to 1/4 cup, or if you want it thinner, whisk in a splash more broth or water after cooking until it’s just right for spooning over rice or noodles.