Snow-day energy: drop in chicken and cream cheese, then let the sweet-and-salty vibes do the heavy lifting while you stay parked on the couch.

This 4-Ingredient Slow Cooker Chicken & Cream Cheese with pineapple rings is one of those weeknight miracles that feels a bit retro in the best possible way. It borrows from the mid-century American love affair with sweet-and-savory combinations—think pineapple-glazed hams and creamy casseroles—then streamlines it for the slow cooker. The result is tender, shredded chicken cloaked in a tangy, lightly sweet cream cheese sauce, punctuated by golden pineapple rings that soften and perfume the whole dish. It’s the kind of recipe you pull out when you want something comforting, low-effort, and just a little nostalgic, without opening a stack of cans or spending all evening at the stove.

This creamy chicken is wonderfully versatile. Spoon it over a bed of jasmine or basmati rice to soak up the sauce, or serve it on top of buttered egg noodles for a more old-school comfort-food feel. If you prefer something lighter, pair it with steamed green beans, roasted broccoli, or a simple mixed greens salad dressed with a sharp vinaigrette to balance the richness. It also makes a great open-faced sandwich: pile the shredded chicken and a pineapple ring on toasted brioche or a sturdy country loaf, then finish with a sprinkle of fresh herbs. For a more tropical-leaning plate, serve alongside coconut rice and a quick cucumber salad with lime and cilantro.

2 pounds boneless, skinless chicken breasts (or thighs)
1 (8-ounce) block cream cheese, softened and cut into large cubes
1 (20-ounce) can pineapple rings in juice, juice reserved
1 (1-ounce) packet dry ranch seasoning mix