Toss the frozen chicken breasts in the crock pot and 3 other everyday ingredients to get a meal so delicious your family will be begging for more!

For picky eaters, keep the base recipe as written and offer toppings on the side: shredded cheddar cheese, cooked peas or corn, or crumbled bacon can all be sprinkled over individual portions so everyone customizes their own plate. If your family prefers milder flavors, use half a packet of ranch dressing mix the first time you make it, then adjust next time.

For a little extra color and nutrition, you can add 1 to 2 cups of frozen mixed vegetables or frozen broccoli florets around the chicken before adding the creamy mixture; just know this may release a bit more liquid, making the sauce slightly thinner. To lighten things up, swap the cream cheese for reduced-fat cream cheese and use a “healthy” or lower-sodium condensed soup, then taste before adding any extra salt. If you like a little kick, stir in a pinch of red pepper flakes or a spoonful of prepared horseradish at the end.

Food safety tips: Always start with fully frozen, solid chicken breasts straight from the freezer—do not thaw them on the counter. Place them in the slow cooker in a single, even layer so they can come up to temperature safely. Cook on LOW or HIGH only as directed and do not use the WARM setting for cooking. Avoid lifting the lid frequently, especially in the first couple of hours, so the slow cooker maintains a safe cooking temperature. Use a meat thermometer to confirm the chicken has reached at least 165°F (74°C) in the thickest part before serving. Refrigerate leftovers within 2 hours of cooking and reheat thoroughly until steaming hot before eating.