Throw chicken breasts in the slow cooker and 4 other ingredients to get a meal so delicious your family will think you ordered takeout from their favorite Italian spot.

Place the raw chicken breasts in an even layer on the bottom of the slow cooker insert.

Scatter the fresh baby spinach over and around the chicken, tucking some leaves down along the sides so they’re close to the heat.

Set the block of cream cheese on top of the chicken and spinach.

Pour the jar of spinach artichoke pasta sauce evenly over everything, making sure the chicken is mostly covered. Do not add water.

Cover the slow cooker with the lid and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is very tender and easily shreds with a fork.

About 20 minutes before serving, bring a large pot of salted water to a boil on the stove. Add the penne pasta and cook according to package directions until al dente. Drain well.

While the pasta cooks, open the slow cooker and use two forks to shred the chicken right in the sauce. Stir well so the melted cream cheese, spinach, and sauce come together into a smooth, creamy mixture.

Add the drained, hot penne pasta directly into the slow cooker. Gently toss until all the pasta is coated in the creamy spinach artichoke chicken sauce.

Cover and let the pasta sit on WARM (or LOW, if your slow cooker has no WARM setting) for 5–10 minutes to let the flavors mingle and the sauce thicken slightly.

Taste and adjust with a pinch of salt and pepper if needed. Serve hot, straight from the slow cooker.