Dump frozen boneless chicken thighs in the slow cooker with 3 everyday additions for a dinner so incredible that your husband will be begging for seconds.

This 4-ingredient slow cooker summer welcome chicken is the kind of no-fuss meal that makes busy evenings feel special. You literally dump frozen boneless chicken thighs in the slow cooker with three everyday additions—orange marmalade, Italian dressing, and a little salt—and let the magic happen. The bright, jammy citrus and zesty dressing create a glossy, amber sauce that clings to the tender chicken. It’s the kind of dinner that has husbands (and kids) asking for seconds, and it’s perfect for those warm-weather nights when you’d rather be on the porch than standing over the stove.

Serve this saucy chicken over fluffy white rice, buttered egg noodles, or mashed potatoes so all that sweet-tangy orange glaze has something to soak into. On the side, I like simple green beans, a tossed salad, or corn on the cob for a real summer feel. If you’re hosting friends, add a basket of warm rolls to mop up the extra sauce and a big bowl of cut-up fruit for something cool and refreshing.

Servings: 6

2 to 2 1/2 pounds frozen boneless skinless chicken thighs (no need to thaw)

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

Place the frozen boneless skinless chicken thighs in an even layer in the bottom of the slow cooker. It’s okay if they’re slightly stacked, but try to nestle them in so they all touch some of the bottom surface.

Sprinkle about 1/2 teaspoon of the salt evenly over the frozen chicken thighs.

In a small bowl, stir together the orange marmalade and Italian dressing until mostly smooth and combined. Don’t worry if there are a few little bits of marmalade; they’ll melt as it cooks.

Pour the marmalade–Italian dressing mixture evenly over the frozen chicken thighs, making sure each piece gets some of that bright amber sauce on top and around the sides.

Sprinkle the remaining 1/2 teaspoon salt over the top of the sauce and chicken.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 to 3 1/2 hours, until the chicken thighs are very tender and reach at least 165°F in the thickest part.

Once cooked, use two forks to gently shred or chunk the chicken right in the slow cooker, stirring it into the sauce so every bite is coated. Taste and add a pinch more salt if needed.

Serve the chicken hot, spooning plenty of the glossy orange-amber sauce over each portion.

For picky eaters, you can use a sweeter Italian dressing (or even a honey Italian) to soften the tang, and cut the orange marmalade back to 3/4 cup if you want it less sweet. If your family loves a little heat, stir in 1/4 to 1/2 teaspoon red pepper flakes with the marmalade and dressing. To make it a bit more savory, add 1 teaspoon garlic powder and 1/2 teaspoon onion powder to the sauce mixture. If you don’t have orange marmalade, apricot preserves will give a similar sunny, amber color and flavor. You can also slice the cooked chicken into larger pieces instead of shredding if that’s more appealing to kids. For a slightly lighter dish, trim extra visible fat from the thighs before freezing, or use a mix of boneless skinless thighs and breasts (keep everything frozen when it goes into the slow cooker so it cooks evenly). Food safety tips: Always start with fully frozen or fully thawed chicken—do not partially thaw at room temperature. Keep the chicken in a sealed package in the freezer until you’re ready to cook. When using a slow cooker with frozen chicken, cook on HIGH for the first hour if your model tends to run cool, then switch to LOW so the chicken moves through the temperature “danger zone” (40°F–140°F) more quickly. Use a food thermometer to confirm the internal temperature of the thickest piece of chicken reaches at least 165°F before serving. Refrigerate leftovers in a shallow container within 2 hours of cooking and use within 3 to 4 days, reheating until steaming hot.