When my husband asked for a steakhouse style dinner I threw these 4 ingredients together. Wrapped up tight to cook slowly until melt in your mouth tender.

This slow cooker 4-ingredient mushroom Swiss chicken packets recipe was born on a weeknight when my husband casually mentioned he was craving a steakhouse-style dinner, but I had zero interest in hovering over a hot stove. I grabbed what I had on hand—chicken, a can of creamy mushroom soup, a packet of savory oniony seasoning, and Swiss cheese—and wrapped everything up in little foil packets to mimic that cozy, restaurant-style, melt-in-your-mouth entree. The slow cooker does all the work, and you get tender, saucy chicken with gooey Swiss on top that feels way fancier than the effort it takes.

Serve these mushroom Swiss chicken packets with mashed potatoes, buttered egg noodles, or rice to soak up all the creamy mushroom sauce that collects in the foil. A simple side salad or steamed green beans balances the richness, and a crusty roll or Texas toast gives it that full steakhouse vibe. If you’re packing leftovers for lunch, slice the chicken and pile it onto toasted buns with some of the sauce for an easy hot sandwich.

Servings: 4

4 boneless skinless chicken breasts (about 1 1/2–2 pounds total)

Tear off 4 large sheets of aluminum foil, each big enough to wrap one chicken breast into a sealed packet. Lightly crumple and then flatten each sheet so it’s easier to fold snugly around the chicken.

In a small bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. This creates a thick, steakhouse-style mushroom and onion gravy.

Place one chicken breast in the center of each foil sheet. Spoon a generous amount of the mushroom-onion mixture over each piece of chicken, coating the top and sides. Divide all of the mixture evenly among the 4 packets so each one has plenty of sauce to cook in.

Fold the long sides of the foil up and over the chicken, then fold them together tightly to seal. Fold in the short ends securely as well so no sauce leaks out. You want tight, well-sealed packets so the chicken steams gently and turns out extra tender.

Set the foil packets seam-side up in the bottom of a 5- to 6-quart slow cooker. It’s okay if they’re slightly stacked or leaning against each other as long as they’re all mostly flat and sealed.

Cover and cook on LOW for 4–6 hours, or until the chicken is cooked through and very tender (internal temperature should reach 165°F). Thinner chicken breasts will be done on the earlier side; thicker pieces may need the full 6 hours.

About 10–15 minutes before serving, carefully open the slow cooker and gently pull back just the very top seam of each foil packet to expose a strip of chicken and sauce. Lay one slice of Swiss cheese over the opening of each packet so it rests across the top seams and over the saucy chicken inside.

Cover the slow cooker again and let the heat melt the Swiss cheese until it’s soft and drapey over the packets, about 10–15 minutes. The cheese should look like a cozy blanket over the seam of each foil packet.

To serve, use tongs to lift each foil packet out of the slow cooker and transfer to plates or shallow bowls. Carefully open the foil fully (watch for hot steam) and spoon the mushroom-onion sauce over the chicken. Serve hot with your favorite steakhouse-style sides.

If you prefer dark meat, you can swap the chicken breasts for boneless skinless chicken thighs; they stay especially juicy and can handle the longer end of the cook time. For a slightly lighter version, use a reduced-sodium cream of mushroom soup and a low-sodium onion soup mix, then season with extra black pepper at the end if needed. If you want a stronger mushroom flavor, stir in a handful of sliced fresh mushrooms to the soup mixture before spooning it over the chicken in the foil. For a more pronounced steakhouse vibe, sprinkle a little garlic powder or steak seasoning on the chicken before adding the soup mixture (this technically adds ingredients, but it’s a nice upgrade when you’re not strictly counting). You can also swap the Swiss cheese for provolone or mozzarella if that’s what you have on hand, or use smoked Swiss for a deeper, restaurant-style flavor. Leftovers reheat well in the foil packets in the oven or can be shredded and served over baked potatoes or tucked into hoagie rolls for an easy mushroom-Swiss chicken sandwich.