Pour raw chicken breast halves in the crock pot with 3 simple extras and pull together a feast so incredible your family will devour every last bite.

This 4-ingredient slow cooker holiday kickoff chicken is the kind of cozy, low-stress meal that makes the whole house smell like something special is happening. You literally pour raw chicken breast halves into the crock pot, add three simple pantry extras, and let the slow cooker do the work while you take care of everything else on your holiday to-do list. The chunky red sauce cooks down into a rich, festive topping that tastes like you fussed all afternoon, even though you barely lifted a finger. It’s perfect for those early-in-the-season gatherings when you want a comforting feast that your family will happily devour, right down to the last bite.

Serve this saucy holiday kickoff chicken over a bed of fluffy mashed potatoes, buttered egg noodles, or simple white or brown rice to soak up all the rich red sauce. Add a green side like roasted green beans, steamed broccoli, or a crisp salad to brighten the plate. Warm dinner rolls or garlic bread are wonderful for sopping up the extra sauce. If you’re feeding a crowd, set the slow cooker to warm and let everyone scoop their own chicken and sauce, then lay out bowls of shredded cheese, sour cream, or chopped fresh parsley so folks can top their plates just how they like.

Servings: 6

2 to 2 1/2 pounds boneless, skinless chicken breast halves (about 4–6 pieces), raw

Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Lay the raw chicken breast halves in a single layer in the bottom of the slow cooker. It’s okay if they overlap just a little, but try to keep them mostly spread out so they cook evenly.

In a medium bowl, pour in the chunky marinara sauce. Sprinkle the dry Italian dressing mix over the sauce and stir until the seasoning is evenly combined.

Pour the chunky red sauce mixture evenly over the chicken breast halves in the slow cooker, making sure all of the chicken is covered. Use a spoon to nudge the sauce down between the pieces if needed.

Sprinkle the grated Parmesan cheese evenly over the top of the sauced chicken. Do not stir; let the cheese sit on top so it melts into the sauce as it cooks.

Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Thicker breasts will need the longer end of the range.

Once the chicken is done, use two forks to gently shred or pull the chicken right in the slow cooker, mixing it into the chunky red sauce. If you prefer, you can leave the breasts whole and simply spoon the sauce over them when serving.

Taste the sauce and add a pinch of salt or a little more Parmesan if desired. Stir gently and let the chicken sit on WARM for 5 to 10 minutes so the flavors settle together.

Serve the saucy pulled chicken over mashed potatoes, noodles, or rice, making sure each portion gets plenty of the chunky red sauce from the slow cooker.

For picky eaters, you can use a smoother marinara instead of chunky so the texture is more familiar, or finely chop any visible onion or tomato pieces before adding the sauce. If your family loves a little sweetness, stir in 1 to 2 teaspoons of brown sugar with the sauce and Italian dressing mix to soften the acidity of the tomatoes. For a spicier version, use a spicy marinara or add 1/4 to 1/2 teaspoon crushed red pepper flakes to the sauce. If you’d like a creamier dish, stir in 4 ounces of softened cream cheese or 1/2 cup heavy cream during the last 20 to 30 minutes of cooking, letting it melt into the sauce before shredding the chicken. To stretch the meal for a crowd, add a drained can of white beans or a handful of sliced mushrooms to the sauce before cooking. For food safety, always start with fully thawed chicken breast halves; do not place frozen chicken directly into the slow cooker, as it can stay too long in the temperature “danger zone.” Use a meat thermometer to ensure the chicken reaches 165°F (74°C) in the thickest part. Keep the lid on the slow cooker as much as possible so the temperature stays consistent, and refrigerate leftovers within 2 hours of cooking in shallow containers. Leftovers reheat well on the stovetop or in the microwave with a splash of water or extra sauce to keep the chicken moist.