Springtime Supper: Just 4 ingredients. The kind of recipe neighbors used to beg for at block parties.

This is my super simple, four-ingredient slow cooker chicken that feels like something your favorite 1960s neighbor would have brought to a spring block party—and everyone would have begged for the recipe. It’s just shredded chicken in a silky, pale green herb sauce that tastes way more special than the effort it takes. Everything goes into the slow cooker before work, and by late afternoon you’ve got tender, juicy chicken that basically shreds itself and soaks up this glossy, herby sauce. It’s the kind of no-fuss, crowd-pleasing recipe you keep in your back pocket for busy weeknights, potlucks, or those nights when you want something comforting but still a little bit pretty and “company worthy.”

Serve the shredded chicken and pale herb sauce piled over hot buttered egg noodles, rice, or mashed potatoes so all that glossy green sauce has something to soak into. For a lighter plate, spoon it into shallow bowls with steamed asparagus, green beans, or a simple side salad with lemon vinaigrette. It’s also great tucked into soft dinner rolls or slider buns with a crunchy coleslaw on the side. If you’re feeding a crowd, keep it warm right in the slow cooker insert and set out a little topping bar—extra fresh herbs, lemon wedges, and maybe some grated Parmesan—so everyone can build their own springtime supper.

Servings: 6

2 1/2 pounds boneless, skinless chicken breasts (or thighs)

Lightly spray the inside of your slow cooker insert with nonstick cooking spray to help prevent sticking and make cleanup easier.

Place the chicken in an even layer in the bottom of the slow cooker. If the pieces are very thick, you can cut them in half so they cook more evenly and shred more easily later.

In a medium bowl, whisk together the condensed cream of chicken soup, basil pesto, and chicken broth until smooth and pale green. You want the soup fully loosened so it blends into a glossy sauce as it cooks.

Pour the pale green herb mixture evenly over the chicken, making sure all of the pieces are coated and mostly submerged in the sauce. Use a spoon to nudge the chicken around if needed so the sauce runs underneath.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily pulls apart with a fork. Avoid lifting the lid during cooking so the heat and moisture stay inside.

Once the chicken is cooked through and tender, turn the slow cooker to WARM or LOW. Use two forks to shred the chicken directly in the slow cooker, pulling it into bite-sized pieces. Stir gently so the shredded chicken becomes fully submerged in the glossy pale green herb sauce.

Taste the sauce and adjust if needed with a pinch of salt or a splash of extra chicken broth if you’d like it a bit looser. Let the shredded chicken sit in the slow cooker on WARM for 10 to 15 minutes so it can soak up more of the herb sauce before serving.

Serve the succulent shredded chicken straight from the white slow cooker insert, spooning it out with plenty of pale green herb sauce over your choice of noodles, rice, or bread. Keep the lid slightly ajar when serving so the steam can rise while still keeping the chicken hot.

To keep this firmly in the easy, 1960s-style, four-ingredient lane, the base recipe stays very simple—but you can still customize it a bit depending on your week. For a creamier, richer sauce, stir in a few tablespoons of cream cheese or sour cream at the very end (just note this technically adds another ingredient). If you enjoy a brighter, fresher flavor, add a squeeze of lemon juice and a handful of extra chopped fresh herbs (basil, parsley, or chives) right before serving. You can swap the cream of chicken soup for cream of celery for a slightly lighter, more old-school herb-and-celery vibe. Using chicken thighs instead of breasts will give you an even more succulent, forgiving result, especially if you plan to hold it on WARM for a while at a potluck. For meal prep, cook and shred the chicken, then cool it quickly and store in shallow containers in the fridge for up to 3 to 4 days, or freeze for up to 3 months. Reheat gently on the stove or back in the slow cooker with a splash of broth to loosen the sauce. Food safety tips: Always start with fully thawed chicken—never cook frozen chicken in the slow cooker, as it can stay too long in the temperature “danger zone.” Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before shredding. Once cooked, don’t leave the chicken sitting at room temperature for more than 2 hours (or 1 hour if it’s a very warm day at an outdoor gathering). If you’re serving this at a block party or potluck, keep it on the WARM setting in the slow cooker so it stays hot and safe while everyone helps themselves.