vToss frozen chicken breasts in the crock with 4 other pantry staples and watch your family fight over seconds.

For a slightly lighter version, use reduced-fat condensed soup and cut the butter down to 2 tablespoons; the texture will still be creamy, just a bit less rich. To make it feel more like a complete one-pot meal, serve it over cauliflower rice or zucchini noodles instead of pasta or potatoes.
Creamy chicken served with peas and carrots for a colorful variation
Creamy chicken served with peas and carrots for a colorful variation
Food safety tips: Always use boneless skinless chicken breasts that are individually frozen and not stuck together in a giant block so they cook evenly and safely. Place the frozen chicken in a single layer on the bottom of the slow cooker so it comes up to temperature quickly. Cook on HIGH if your slow cooker tends to run cool, and avoid using the WARM setting to cook from frozen. Use a digital thermometer to verify that the chicken reaches at least 165°F (74°C) in the thickest part before serving. Refrigerate leftovers in a shallow container within 2 hours of cooking and use within 3 to 4 days, reheating until steaming hot before eating.
Digital thermometer checking shredded chicken in the slow cooker
Digital thermometer checking shredded chicken in the slow cooker