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

This 4-ingredient slow cooker Sunday family feast chicken is the kind of easy, comforting supper that fits right into a busy life. It starts with frozen chicken breasts and just three pantry-friendly helpers, then the crock pot does the rest. The idea reminds me of the old Midwestern church potlucks, where a few simple ingredients could turn into something everyone lined up for and asked to take home. You literally toss everything into the slow cooker in the morning and come back to tender, juicy chicken in a rich, creamy gravy that tastes like you fussed all day.

Serve this chicken spooned over fluffy mashed potatoes, buttered egg noodles, or steamed white rice so that every drop of the creamy gravy has somewhere to go. On the side, simple vegetables work best: green beans with a little butter, sweet corn, or a tossed salad. Warm dinner rolls or biscuits are wonderful for mopping up the sauce, and if you like, a dish of cranberry sauce or sliced pickles adds a bright, tangy contrast to the richness of the meal.

Servings: 6

2 pounds frozen boneless skinless chicken breasts

Place the frozen chicken breasts in an even layer on the bottom of a 5- to 7-quart slow cooker. Do not thaw the chicken first.

Sprinkle the dry ranch dressing mix evenly over the frozen chicken breasts, making sure each piece gets a light coating.

Spoon the condensed cream of chicken soup over the chicken, spreading it out a bit so it covers most of the surface.

Scatter the butter chunks over the top of the soup and ranch layer, spacing them around so they can melt down evenly as it cooks.

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 cooked through and very tender. The internal temperature of the chicken should reach at least 165°F (74°C).

Once done, use two forks to gently shred or slice the chicken right in the slow cooker, stirring it into the creamy sauce until everything is well coated.

Taste the sauce and adjust with a pinch of salt or pepper if needed. Serve the chicken and gravy hot over mashed potatoes, noodles, or rice.

For a little color and extra nutrition, you can scatter 1 to 2 cups of frozen mixed vegetables or frozen green beans around the chicken before adding the soup and butter; they will cook right along with everything else. If you prefer a slightly tangier flavor, add 2 to 3 tablespoons of cream cheese in small cubes with the butter, or stir in a spoonful of sour cream at the end of cooking. You can also swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you have on hand. For a lighter version, use reduced-sodium soup and half the butter, then thin the finished sauce with a splash of low-sodium chicken broth or milk if it’s too thick. If you’d like a bit of herb flavor, sprinkle in some dried parsley or thyme with the ranch mix. Food safety tips: Always start with solidly frozen, individually separated chicken breasts—do not use chicken that is partially thawed around the edges, and do not stack them in a big frozen block. Make sure your slow cooker is at least half full but not more than two-thirds full so it heats properly. Cook on LOW or HIGH as directed without frequently lifting the lid, since that can lower the temperature and increase cooking time. Before serving, check that the thickest part of the chicken has reached at least 165°F (74°C) with a food thermometer. Promptly refrigerate leftovers in shallow containers within 2 hours of cooking and use within 3 to 4 days, reheating until steaming hot before eating.