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.

Pour the creamy ranch mixture evenly over the frozen chicken breasts, making sure all of the chicken is at least lightly coated. Some of the chicken will still be visible, and that’s fine.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily shreds with a fork. Do not lift the lid during the first few hours so the heat stays consistent.

Once the chicken is cooked, use two forks to shred it directly in the slow cooker, pulling the meat apart into bite-size pieces and mixing it into the creamy sauce until everything is well coated.