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.

Prepare the slow cooker: Lightly grease the insert of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to help prevent sticking and make cleanup easier.

Layer the chicken: Place the chicken breasts (or thighs) in a single layer in the bottom of the slow cooker. If they overlap slightly, that’s fine, but try to keep them mostly even so they cook at the same rate.

Add the seasonings: Sprinkle the dry ranch seasoning mix evenly over the chicken. This will provide most of the salt, tang, and herb flavor in the dish, so aim for an even coating.

Arrange the pineapple: Drain the canned pineapple rings over a bowl, reserving the juice. Lay the pineapple rings directly on top of the seasoned chicken in a single layer. Pour 1/2 cup of the reserved pineapple juice over the chicken and pineapple. (Save any remaining juice for adjusting the sauce later, if needed.)

Add the cream cheese: Scatter the cream cheese cubes over the top of the pineapple and chicken. They don’t need to be perfectly distributed; they’ll melt and blend with the juices as the dish cooks.