Dump frozen chicken breasts in the slow cooker with 3 other humble additions to get a meal so incredible, your husband will be begging for it every week.

This 4-ingredient slow cooker thrift chicken using frozen chicken breasts is exactly what I lean on during my busiest weeks. You literally dump everything into the slow cooker before work—no thawing, no searing, no fancy steps—and come home to tender, juicy, shredded chicken in a creamy, savory sauce. It’s built around budget-friendly staples: frozen chicken breasts, a can of cream soup, a packet of dry ranch mix, and a little broth. The first time I made it, my husband went back for seconds, then asked if we could put it on the weekly rotation. It’s that kind of reliable, no-fuss, Midwest comfort food that feels like a hug at the end of a long day.

Serve this shredded chicken spooned over mashed potatoes, rice, egg noodles, or buttered toast for a cozy, stick-to-your-ribs meal. I like to add something fresh and crunchy on the side—like a simple green salad, steamed green beans, or roasted carrots—to balance the creamy sauce. Leftovers are fantastic tucked into soft rolls for sandwiches, wrapped in tortillas with a little shredded cheese, or piled onto baked potatoes for an easy second-night dinner that doesn’t feel like a repeat.

Servings: 6

2 to 2 1/2 pounds frozen boneless, skinless chicken breasts

Place the frozen chicken breasts in an even layer on the bottom of a 5- to 7-quart slow cooker. They can overlap slightly but try to keep them mostly in a single layer so they cook evenly.

In a medium bowl, whisk together the condensed cream of chicken soup, dry ranch seasoning mix, and chicken broth (or water) until mostly smooth. It will be a pale, creamy mixture.