Dump frozen boneless chicken thighs in the slow cooker with 4 other pantry staples and create a dinner so incredible your husband will ask for it every week!

This little 5-ingredient slow cooker supper is the kind of poor man’s mid-April meal I leaned on when the fields were still too wet to plant and money was tight, but everyone still came to the table hungry. You start with frozen boneless chicken thighs straight from the freezer, dump in four pantry staples, put the lid on, and let the slow cooker do the rest. By suppertime you’ve got tender, saucy chicken that tastes like you fussed all afternoon. It’s humble, hearty Midwestern cooking—simple ingredients, big comfort—and the kind of dish a husband will happily ask for week after week.

Serve these tender, shredded chicken thighs and their gravy over hot mashed potatoes, egg noodles, or plain white rice to soak up every bit of the sauce. A simple side of canned green beans or frozen mixed vegetables warmed with a little butter and salt keeps it true to its pantry roots. If you’ve got time, a pan of biscuits or a slice of buttered white bread on the side turns this into a stick-to-your-ribs farmhouse supper. Leftovers tuck nicely into sandwiches or get spooned over toast the next day.

Servings: 4

2 pounds frozen boneless skinless chicken thighs (do not thaw)

Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with the vegetable oil or melted butter to help prevent sticking and make cleanup easier.

Place the frozen boneless skinless chicken thighs in an even layer on the bottom of the slow cooker. It’s fine if they are stuck together; just arrange them as flat as you can. This should look like a close-up shot of frozen chicken thighs sitting at the bottom of the crock.

In a small bowl, whisk together the condensed cream of chicken soup, dry onion soup mix, and water until mostly smooth and combined. It will be thick, like a pourable gravy.

Pour the soup mixture evenly over the frozen chicken thighs, using a spatula to scrape the bowl so all the sauce ends up in the slow cooker. The chicken does not need to be fully submerged; it will release juices as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 1/2 to 4 hours, until the chicken thighs are very tender and reach at least 165°F in the thickest part.

Once the chicken is cooked, use two forks to gently shred or break the thighs into bite-sized pieces right in the slow cooker, stirring them into the sauce so everything is well coated.

Taste the sauce and add a pinch of salt or black pepper if needed. Stir again, then switch the slow cooker to WARM until you’re ready to serve. Spoon the saucy chicken over mashed potatoes, noodles, or rice.

For a creamier sauce, stir in 2 to 4 tablespoons of sour cream or a splash of milk at the very end of cooking, after the heat is turned to WARM, to keep it from curdling. If you like a little color and extra nutrition, scatter 1 to 2 cups of frozen mixed vegetables or frozen peas over the top of the chicken for the last hour of cooking so they warm through but don’t turn mushy. You can swap the cream of chicken soup for cream of mushroom or cream of celery, depending on what’s in your pantry, and use chicken drumsticks or bone-in thighs instead of boneless if that’s what you have—just be sure to remove the skin for less grease and check that the meat is cooked through before serving. To stretch the meal for a bigger family, add an extra half cup of water and serve the chicken and gravy over plenty of potatoes, noodles, or rice. For food safety, always start with fully frozen or fully thawed chicken, not half-thawed on the counter, and keep the slow cooker covered while cooking. Make sure the chicken reaches an internal temperature of at least 165°F, refrigerate leftovers within 2 hours, and reheat them until steaming hot before eating.