Toss raw split chicken breasts in the slow cooker and 2 other ingredients to get a meal so delicious your husband will be begging for more!

This 3-ingredient slow cooker chicken is the kind of no-fuss, crowd-pleasing dish I lean on for Memorial Day gatherings out here in the country. You start with raw split chicken breasts, tumble them into the slow cooker over a bed of bright magenta pickled beet cubes, drizzle on a sweet-tangy bottled vinaigrette, and let time do the rest. It reminds me of the church potlucks of my childhood, where the best recipes were the simple ones that let you visit with your neighbors while supper quietly cooked itself. The beets tint the chicken a lovely blush and give it a gentle, old-fashioned sweetness that has husbands going back for seconds and thirds.

Serve these tender split chicken breasts straight from the slow cooker, spooning the rosy beet and pan juices over the top. They’re wonderful alongside buttery mashed potatoes or potato salad, a simple green bean casserole, or corn on the cob if you’re grilling outside. A crisp green salad with ranch or a creamy coleslaw helps balance the sweetness, and a basket of warm dinner rolls or sliced country bread is perfect for soaking up every last drop of that pink-tinted broth.

Servings: 4–6

3–4 pounds raw split bone-in, skin-on chicken breasts (about 4 large splits)

Place the cubed pickled beets in an even layer on the bottom of a 5- to 7-quart slow cooker, pouring in 1/4 cup of their magenta beet brine as well. This bright layer should mostly cover the bottom so the chicken will sit right on top of the colorful cubes.

Lay the raw split chicken breasts, skin side up, directly over the beets in a single snug layer. It’s fine if they overlap a little, but try to keep most of the meat exposed so it cooks evenly.

In a small bowl or measuring cup, stir the bottled Italian or vinaigrette dressing to recombine. Pour the dressing evenly over the chicken, making sure the tops are well coated and some of the liquid trickles down around the sides into the beets.

Cover the slow cooker with the lid. Cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 1/2 hours, until the chicken is very tender and the thickest part of the breast reaches at least 165°F when checked with an instant-read thermometer away from the bone.

Once cooked, carefully lift the chicken breasts out with tongs, keeping the skin and meat as intact as possible. Stir the beets and cooking juices together gently in the bottom of the slow cooker; they should be a rich magenta with a savory-sweet aroma.

For serving, spoon some of the beets and rosy pan juices onto a platter, then nestle the chicken breasts on top. If you like, spoon a bit more of the juices over the chicken to give it a glossy finish. Taste the juices and add a pinch of salt and freshly ground black pepper if needed.

Optional but nice: For a slightly crisper top, after slow cooking you can transfer the chicken breasts to a foil-lined baking sheet and broil on the top rack for 3–5 minutes, just until the skin lightly browns, then return them to the platter with the beets and juices.

If you prefer darker meat, you can swap some or all of the split breasts for bone-in, skin-on chicken thighs, keeping the total weight around 3–4 pounds and using the same cooking times (check for doneness with a thermometer). For a little extra savoriness, sprinkle the chicken lightly with salt, black pepper, and garlic powder before adding the dressing—this technically adds seasonings but not extra ingredients in the shopping sense. If your pickled beets are very sweet, choose a zesty or low-sugar vinaigrette; if they’re quite tangy, a sweeter Italian dressing makes a nice balance. You can also shred the cooked chicken off the bone and toss it back into the slow cooker with the beets and juices for a rustic, spoonable dish that’s easy to pile onto toasted buns. FOOD SAFETY: Always start with fully thawed chicken; don’t put frozen chicken directly into the slow cooker, as it can stay too long in the temperature “danger zone.” Keep raw chicken refrigerated until you’re ready to cook, and wash your hands, cutting boards, and utensils thoroughly after handling it. Use a food thermometer to make sure the thickest part of each breast reaches at least 165°F, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until steaming hot before serving.