Toss frozen chicken breasts in the crock with 4 other pantry staples and watch your family fight over seconds.

This 5-ingredient slow cooker retro cream chicken using frozen chicken breasts is exactly the kind of no-brainer dinner I lean on during busy weeks. It has that old-school, church-potluck creamy chicken vibe, but with a modern shortcut: you literally toss frozen chicken breasts in the crock with four pantry staples, turn it on, and walk away. By the time you’re home from work, you’ve got tender, shred-y chicken in a cozy, beige cream sauce that tastes like it took all afternoon… because technically, it did—your slow cooker did the work for you.

Serve this creamy chicken spooned over hot egg noodles, mashed potatoes, or steamed rice to soak up every bit of sauce. Add a simple green side, like roasted broccoli, steamed green beans, or a bagged salad mix for some freshness and crunch.

Leftovers are great tucked into toasted buns like a warm chicken sandwich or wrapped in tortillas with a handful of shredded lettuce. A sprinkle of black pepper and a little extra parsley on top makes it feel restaurant-ready with almost no effort.

Servings: 6

2 to 2 1/2 pounds frozen boneless skinless chicken breasts (about 4 large breasts)

Directions

Place the frozen chicken breasts in an even layer on the bottom of a 5- to 7-quart slow cooker. It’s okay if they overlap slightly, but try to keep them mostly in a single layer 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 smooth and creamy. This should look like a thick, beige sauce.

Pour the creamy mixture evenly over the frozen chicken breasts in the slow cooker, covering them as much as possible so they stay moist while cooking.

Dot the top of the sauce with the pieces of butter, spacing them out so they melt and enrich 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 cooked through and easily shreds with two forks. The internal temperature of the thickest part of the chicken should reach at least 165°F (74°C).

Once cooked, use two forks to shred the chicken directly in the slow cooker, stirring it into the creamy sauce until everything is well combined and coated.

Taste and adjust seasoning if needed (the ranch mix is salty, so you may not need extra salt). If the sauce is thicker than you like, stir in a splash more broth or water until it’s your perfect spoonable, gravy-like consistency.

Switch the slow cooker to WARM and let the chicken sit for 10 to 15 minutes if you have time; this helps the flavors meld and the sauce thicken slightly. Serve hot over noodles, rice, or potatoes.

For a little color and extra veggies, you can stir in 1 to 2 cups of frozen peas and carrots or mixed vegetables during the last 30 to 45 minutes of cooking so they warm through but don’t get mushy. If you like a bit of tang, add a squeeze of fresh lemon juice or a spoonful of sour cream right at the end to brighten the sauce. Swap the cream of chicken soup for cream of mushroom or cream of celery for a different retro vibe using the same easy method.

For a slightly lighter version, use reduced-fat condensed soup and cut the butter down to 2 tablespoons; the texture will still be creamy, just a bit less rich. To make it feel more like a complete one-pot meal, serve it over cauliflower rice or zucchini noodles instead of pasta or potatoes.

Food safety tips: Always use boneless skinless chicken breasts that are individually frozen and not stuck together in a giant block so they cook evenly and safely. Place the frozen chicken in a single layer on the bottom of the slow cooker so it comes up to temperature quickly. Cook on HIGH if your slow cooker tends to run cool, and avoid using the WARM setting to cook from frozen. Use a digital thermometer to verify that the chicken reaches at least 165°F (74°C) in the thickest part before serving. Refrigerate leftovers in a shallow container within 2 hours of cooking and use within 3 to 4 days, reheating until steaming hot before eating.