Pour cranberry sauce over raw chicken breasts, together with 2 ingredients, into slow cooker for a tangy dinner that’s always a yes in my house

Once cooked, taste the sauce and adjust with a pinch of salt or a grind of black pepper if you like. For a thicker sauce, you can remove the chicken to a plate and let the sauce bubble on HIGH for 10 to 15 minutes more, or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until slightly thickened.

Shred the chicken with two forks right in the slow cooker or leave the breasts whole, then spoon the tangy cranberry sauce over the top when serving.

If you prefer darker meat, you can substitute boneless, skinless chicken thighs for the breasts; they stay especially moist and forgiving in the slow cooker. For a slightly less sweet dish, choose a tangier French dressing or cut the dressing down to 3/4 cup and add 1 to 2 tablespoons of apple cider vinegar. If you only have whole-berry cranberry sauce, use it as-is; the berries add a nice rustic texture. To make this more savory, add 1 cup sliced onions or 1 cup baby carrots around the chicken before pouring the cranberry mixture over. For a creamier version, stir in 2 to 4 tablespoons of sour cream at the end of cooking, off the heat, and serve right away. Leftovers reheat well and can be shredded and tucked into buttered rolls for easy sandwiches the next day.