Dump frozen diced chicken breasts in the slow cooker with 4 simple additions to create a meal so mouthwatering your husband will be begging for leftovers.

This 5-ingredient slow cooker pre-holiday weekend chicken is exactly what I lean on when the calendar is packed but I still want a home-cooked meal that feels special. Frozen diced chicken breasts go straight into the slow cooker—no thawing, no browning—then get blanketed with sweet onion, a bright lemon-garlic butter sauce, and a touch of herb. By the time you’re ready for dinner, the chicken is tender, juicy, and so flavorful that everyone at the table will be angling for leftovers. It’s a simple, modern spin on classic Midwestern comfort food, with a nod to Mediterranean flavors from the lemon and herbs.

Serve this lemon-garlic butter chicken over fluffy white rice, buttered egg noodles, or mashed potatoes so all those savory juices have something to soak into. A crisp green salad with a light vinaigrette or simply steamed green beans balances the richness nicely. If you’re entertaining for a pre-holiday weekend, add a loaf of crusty bread for sopping up the sauce and a chilled white wine—like a zippy Sauvignon Blanc or a softer Pinot Grigio—to round out the meal.

Servings: 4

2 pounds frozen diced chicken breasts (unthawed)

Place the frozen diced chicken breasts in an even layer on the bottom of a 4- to 6-quart slow cooker. The pieces can be stuck together; they will separate as they cook.

Scatter the thinly sliced yellow onions over the chicken, spreading them out so the chicken is completely covered in translucent onion ribbons. This creates a flavorful blanket that keeps the meat moist.

In a small bowl or measuring cup, whisk together the melted butter, lemon juice, garlic powder, salt, and black pepper until well combined.

Pour the lemon-garlic butter mixture evenly over the onions and chicken, making sure as much of the surface as possible is coated.

Cover the slow cooker with the lid. Cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours, or until the chicken is cooked through (reaching an internal temperature of 165°F/74°C) and the onions are very soft and silky.

Once cooked, gently stir the chicken and onions together in the slow cooker to coat all the pieces in the buttery juices. Taste and adjust seasoning with a bit more salt or pepper if needed.

Serve the chicken and plenty of the onion-lemon butter sauce over rice, noodles, or potatoes. Spoon extra onions and juices over the top of each portion.

For a slightly creamier version, stir in 1/4 to 1/3 cup heavy cream or half-and-half during the last 15 minutes of cooking, just until warmed through (avoid boiling to prevent curdling). If you’d like a more herb-forward profile, add 1 to 2 teaspoons of dried Italian seasoning or dried thyme along with the garlic powder, or finish with a handful of chopped fresh parsley right before serving. For extra richness, you can swap half of the lemon juice for chicken broth, which will give you a milder, more savory sauce. To add vegetables directly to the slow cooker, tuck a layer of sliced carrots or halved baby potatoes under the chicken so they cook in the juices; just be sure your slow cooker isn’t filled more than about two-thirds full so everything heats evenly. Food safety tips: Always start with commercially frozen chicken that has been kept at a safe temperature (0°F / -18°C or below) and is used before its best-by date. This recipe is designed for a slow cooker of at least 4 quarts; avoid overfilling so the contents can reach a safe temperature quickly. Do not cook on the WARM setting from frozen, and do not lift the lid frequently, as this extends cooking time and can keep the food in the temperature danger zone longer. Use an instant-read thermometer to confirm that the thickest pieces of chicken reach at least 165°F (74°C) before serving. Refrigerate leftovers within 2 hours of cooking, store in a shallow container, and use within 3 to 4 days, reheating until steaming hot before eating.