Put raw chicken breasts in the slow cooker, pour dry stuffing mix over the top, and get a meal so delicious your family will be begging for more.

• Add a veggie boost: Stir 1–1.5 cups of frozen mixed vegetables or frozen green beans into the stuffing mixture before adding it to the slow cooker. This turns it into more of a one-pot meal and saves you from dirtying another pan. • Swap the soup: If you don’t have cream of chicken, cream of mushroom or cream of celery both work well and give a slightly different flavor. You can also use a low-sodium version if you’re watching salt. • Use chicken thighs: Boneless, skinless chicken thighs stay extra juicy and are very forgiving if they cook a little longer. Use about 1.5–2 pounds and follow the same directions. • Extra creamy version: Stir in 1/4–1/2 cup of sour cream or plain Greek yogurt to the soup and stuffing mixture before adding it to the slow cooker. This adds a bit of tang and makes the stuffing richer. • Herb and cheese twist: Add 1 teaspoon dried thyme or Italian seasoning to the stuffing mixture, and sprinkle 1/2–1 cup shredded cheddar or mozzarella over the top during the last 15 minutes of cooking. • Meal prep tips: This is very meal-prep friendly. You can assemble everything in the slow cooker insert the night before (store it covered in the fridge), then pop it into the base and start cooking in the morning. Leftovers keep well in the fridge for up to 3–4 days and reheat nicely in the microwave. I like to portion it into individual containers with a veggie side for grab-and-go lunches. • Freezer-friendly shortcut: Add the raw chicken and the mixed stuffing/soup (kept separate in a small bag) to a large freezer bag and freeze flat. Thaw overnight in the fridge, then dump into the slow cooker in the morning and cook as directed. It’s an easy way to build a few future dinners on a quieter weekend.