Cozy Suppers: Slow Cooker Sticky Chicken with Just 4 Ingredients

Alright, can we be real for a second? Some nights, the idea of cooking a “proper dinner” makes me want to run straight into the arms of cold cereal. Or worse — chips straight from the bag. Don’t look at me like that, I know I’m not the only one!

That’s why I keep this Slow Cooker Baked Ziti tucked in my back pocket — figuratively, of course. I’ve made this more times than I can count, especially after long days when my feet ache, the dog needs walking, and my email inbox is still throwing tantrums.

You just throw it all in the slow cooker, close the lid, and forget about it for a few hours. Meanwhile, your kitchen smells like you’ve got an Italian grandma in there stirring sauce from scratch — except you’re sprawled on the couch catching up on that show you pretend you don’t binge.

Did You Know?

Little side note: Baked ziti is pretty much lasagna’s easygoing cousin. Same cheesy, saucy comfort — none of the layering gymnastics that leave you scrubbing pans until midnight. My kind of math.

What You’ll Need — Nothing Fancy

Here’s the beauty — you probably have most of this stuff already:

• 1 pound ground beef or Italian sausage (or whatever’s on sale, honestly)

• 1 jar (24 oz) of marinara — I grab whatever’s on the shelf, but Rao’s is my treat-yourself splurge

• 1 can (15 oz) crushed tomatoes

• 1 teaspoon Italian seasoning

• Salt & black pepper (don’t overthink it)

• 1 pound ziti pasta

• 1 cup ricotta cheese — the dollops are my favorite part

• 2 cups shredded mozzarella (pile it on, we’re not here for dry noodles)

• 1/2 cup grated Parmesan

• Fresh basil if you’ve got some wilting in the fridge — totally optional

Let’s Make This Happen

1. Brown that meat in a skillet. Drain the fat — no one wants a greasy ziti.

2. Dump the cooked meat into your slow cooker. Pour in the marinara and crushed tomatoes, add the Italian seasoning, salt, pepper — give it a stir.

3. Add the uncooked pasta right into the sauce. Give it another good stir so it’s all swimming in that tomato bath.

4. Take a spoon and drop little clouds of ricotta on top. Don’t fuss too much, they’ll melt and mingle.

5. Lid on. LOW for 3–4 hours. Go do life.

6. About 20 minutes before dinner, sprinkle mozzarella and Parmesan all over. Let it melt and get all gooey.

7. Serve it up hot, maybe scatter some basil if you’re feeling fancy or need to impress the picky teenager at the table.

What to Serve With It (Or Not)

I’m a big believer that a little green stuff on the side makes me feel better about all that cheese. So, toss together a quick salad — bagged lettuce, splash of vinaigrette, call it gourmet.

Crusty garlic bread? Yes, please. You’ll want something to mop up the sauce puddles. And if you’re sipping, a glass of red wine or some fizzy water with lemon does the trick.

Make It Yours

Here’s the thing — recipes should bend, not boss you around.

• Swap beef for ground turkey or chicken if you’re trimming a bit.

• Go meatless! Throw in mushrooms, spinach, peppers — whatever’s rolling around in the crisper.

• Gluten-free pasta? Sure! Just peek in sooner — it can turn to mush if you forget.

• Spicy mood? Red pepper flakes or a spicy marinara.

See? Dinner’s not that deep.

Why I Keep Coming Back

If I’m honest, I come back to this because it’s the closest thing to a hug in a bowl — and it asks almost nothing of me. I can feed a crowd (or just my hungry husband and my neighbor, who always “just happens to drop by” when it smells like garlic in here).

Plus, leftovers taste even better — I swear the flavors get more cozy overnight.

Let’s Keep Each Other Fed

So next time you’re eyeing that bag of chips for dinner — don’t. Toss this together instead. Your future self will thank you, your family will thank you, and hey, Buddy the dog might sneak a bite when you’re not looking.

If you try it, tell me what you tweak — I love hearing how people make a recipe their own. Leave me a note in the comments, or holler at me over email. My slow cooker’s always ready for another spin.

Happy eating, friends. You’ve earned it.