Dump frozen ground chicken in the crock and 4 other ingredients to get a meal so delicious your husband will be begging for more!

This 5-ingredient slow cooker end of May chicken is what I reach for on those hectic workdays when I forgot to thaw anything and still want my husband to think I planned dinner all along. You literally drop a block of frozen ground chicken into the crock, dump on a quick neon-yellow corn and salsa mixture, and let the slow cooker do the work. By the time you’re home, it’s transformed into a saucy, slightly sweet and tangy chicken mixture that tastes like you fussed way more than you did.

Spoon the chicken over warm rice, quinoa, or egg noodles, or tuck it into tortillas with shredded lettuce and a little cheese. It’s also great piled onto toasted buns like a loose-meat sandwich with pickle slices on top. Add a simple green salad, steamed green beans, or roasted broccoli on the side to round things out. If you like a little extra richness, finish each serving with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro or sliced green onions.

Servings: 4

1 1/2 pounds frozen ground chicken (keep as a solid block, do not thaw)

Place the frozen ground chicken block in the bottom center of a 4- to 6-quart slow cooker.

In a medium bowl, stir together the frozen corn, chunky salsa, chicken broth, and taco seasoning until well combined. The mixture will look like a chunky, neon-yellow puree from the corn and spices.

Pour the corn–salsa mixture evenly over the top of the frozen ground chicken block, making sure the chicken is mostly covered. Do not stir at this point; just let the mixture sit on top.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the chicken is fully cooked through and easily breaks apart with a spoon. The internal temperature of the chicken should reach at least 165°F (74°C).

Once the chicken is cooked, use a wooden spoon or spatula to break up the ground chicken directly in the slow cooker, stirring it into the corn and salsa mixture until everything is evenly combined and saucy.

Taste and adjust seasoning if needed, adding a pinch of salt or an extra splash of salsa if you like it saucier.

Turn the slow cooker to WARM and let the mixture sit for 10 to 15 minutes to thicken slightly before serving. Serve hot with your favorite sides or over rice, in tortillas, or on buns.

For a creamier version, stir in 2 to 4 ounces of cream cheese or a generous splash of half-and-half during the last 20 to 30 minutes of cooking, letting it melt and blend into the sauce. For extra veggies, add a cup of frozen bell pepper strips or a handful of baby spinach in the last 30 minutes. If you prefer more heat, use hot salsa and a spicy taco seasoning, or finish with sliced jalapeños. To keep it lighter, choose a low-sodium broth and low-sodium taco seasoning, and serve over cauliflower rice or a big salad. You can also swap the taco seasoning for a mix of 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder if you want more control over the flavor. Food safety tips: Always start with fully frozen ground chicken that has been kept at a safe temperature in the freezer (0°F / -18°C or below). Do not cook this on the WARM setting from frozen; start on HIGH or LOW only. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before serving—use an instant-read thermometer if you have one. Refrigerate leftovers within 2 hours of cooking, and store in an airtight container in the fridge for up to 3 to 4 days, or freeze for up to 2 to 3 months. Reheat leftovers until steaming hot all the way through before eating.