Dump frozen chicken halved breasts in the crock pot with 2 other simple ingredients to get a meal so delicious your husband will be begging for more.

This 3-ingredient slow cooker poor man’s Earth Day chicken is the kind of recipe I lean on when work is crazy, the kids’ schedules are packed, and I still want dinner to feel like a real meal. You literally dump frozen chicken halved breasts into the crock pot with two pantry-friendly ingredients, flip the switch, and walk away. Hours later, you’ve got tender, flavorful chicken that tastes like you fussed, even though you absolutely did not. I call it “poor man’s Earth Day” because it uses budget ingredients you probably already have on hand, and it’s great for using up odds and ends in the fridge as sides, so nothing goes to waste.

Serve this shredded over steamed rice or buttered egg noodles with a simple veggie on the side—frozen green beans, roasted carrots, or a quick salad all work. The saucy chicken is also perfect tucked into toasted buns or tortillas with a little shredded lettuce. If you’re packing lunches, spoon leftovers into meal prep containers with rice and a handful of frozen mixed vegetables; they’ll steam up nicely when reheated. A squeeze of fresh lemon or a sprinkle of chopped parsley at the table adds a bright, fresh finish.

Servings: 4

2 pounds frozen boneless, skinless chicken breast halves

Place the frozen chicken breast halves in a single layer on the bottom of a 4- to 6-quart slow cooker. They can touch, but try not to stack them too high so they cook evenly.

Sprinkle the dry onion soup mix evenly over the top of the frozen chicken, making sure most of the surface is lightly coated with the seasoning.

Pour the chicken broth around and over the chicken, being careful not to wash all the seasoning off the tops. The liquid should come up the sides of the chicken but doesn’t need to cover it completely.

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 reaches an internal temperature of at least 165°F (74°C) and is very tender.

Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it into the broth and onions to create a flavorful, saucy mixture. Taste and add a pinch of salt or pepper if needed.

Serve the saucy shredded chicken hot over rice, noodles, or on buns, spooning extra juices over the top.

For a creamier version, stir in 1/2 to 3/4 cup sour cream or plain Greek yogurt at the very end of cooking, off heat, so it doesn’t curdle. If you want more veggies right in the pot, add 1 to 2 cups of frozen mixed vegetables or sliced carrots around the chicken at the beginning of cooking. To lean into the Earth Day, use low-sodium broth from homemade stock or a bouillon concentrate to cut down on packaging waste, and serve with whatever grains or veggies you already have instead of buying something new. You can swap the onion soup mix for ranch seasoning or Italian dressing mix for a different flavor profile while keeping it to three ingredients. For meal prep, cool leftovers quickly and store in shallow containers in the fridge for up to 3 to 4 days, or freeze for up to 3 months. Food safety tips: It is safe to cook frozen boneless, skinless chicken breasts in a slow cooker as long as you cook them until they reach at least 165°F (74°C) at the thickest part; use an instant-read thermometer to check. Do not use bone-in or very large, thick pieces from frozen in the slow cooker, as they may stay too long in the temperature “danger zone.” Avoid opening the lid frequently during cooking, since that drops the temperature and increases cook time. Always refrigerate leftovers within 2 hours of cooking (1 hour if your kitchen is very warm) to keep them safe.