Dump cream style corn over chicken breasts, along with 2 ingredients, into slow cooker for a hearty meal that disappears faster than anything else

This slow cooker 4-ingredient Amish chicken corn noodle supper is the kind of no-fuss, stick-to-your-ribs meal that has fed farm families for generations. You simply lay the raw chicken breasts in the slow cooker, dump cream style corn over the top, add just two more pantry staples, and let it putter away all afternoon. By suppertime, you’ve got tender chicken, a creamy corn gravy, and soft noodles that taste like something Grandma would’ve served after a long day in the fields. It’s humble, hearty, and has a way of disappearing faster than anything else on the table.

Serve this Amish-style chicken corn noodle supper in wide, shallow bowls so the creamy corn gravy can pool around the noodles. A simple side of buttered green beans or peas, a crisp lettuce salad with a tangy dressing, and a basket of warm dinner rolls or sliced farmhouse bread round out the plate nicely. A dish of applesauce or a few dill pickles on the side adds that old-fashioned Midwestern touch. For dessert, something simple like oatmeal cookies or a slice of apple pie keeps the meal feeling like Sunday supper at Grandma’s.

Servings: 6

2 pounds boneless, skinless chicken breasts

Place the raw chicken breasts in the bottom of a 5- to 6-quart slow cooker, arranging them in a single layer as much as possible.

Open the cans of cream style corn and dump them evenly over the chicken breasts, spreading the corn so the chicken is mostly covered.

Pour the chicken broth over the corn and chicken. Sprinkle with salt and black pepper.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork.

Once the chicken is tender, use two forks to shred it right in the slow cooker, stirring it into the creamy corn mixture.

Add the dry egg noodles directly into the slow cooker, stirring them into the hot chicken and corn mixture so they are mostly submerged.

Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are soft and have soaked up some of the broth. If the mixture seems too thick, stir in a splash of hot water or extra broth; if it seems too thin, let it sit covered and turned off for 5 to 10 minutes to thicken.

Taste and adjust the seasoning with a little more salt and pepper if needed. Ladle into bowls and serve warm while the noodles are tender and the gravy is creamy.

For a richer, creamier supper, replace 1 cup of the chicken broth with a can of cream of chicken soup or a cup of half-and-half stirred in during the last 30 minutes of cooking. If you like a little color and sweetness, add 1 cup of frozen corn or peas and carrots along with the noodles. You can also swap the chicken breasts for boneless, skinless chicken thighs for an even more tender, old-fashioned texture. If you prefer firmer noodles, cook the egg noodles separately on the stovetop and stir them into the shredded chicken and corn mixture right before serving. For extra flavor, add a teaspoon of dried parsley or thyme, or a small minced onion at the beginning with the chicken. Leftovers thicken as they sit; the next day, loosen with a splash of broth or milk while reheating on the stove over low heat.