Place minced garlic atop chicken thighs, joined by 3 ingredients, into slow cooker for a simple dinner that’s my default when I don't know what to make

This slow cooker Amish-style garlic butter chicken and noodles is the kind of simple, stick-to-your-ribs dinner I lean on when I’m tired, the kids are hungry, and I don’t want to think too hard. You literally place minced garlic on top of raw chicken thighs in the slow cooker, add just three more everyday ingredients, and let it do its thing. The result tastes like something a grandma in a small Midwestern farmhouse might have simmering all afternoon—tender chicken, rich buttery broth, and comforting egg noodles that soak up all that flavor.

Serve these garlic butter chicken noodles straight from the slow cooker into wide bowls, with a sprinkle of black pepper or a little chopped parsley if you have it. They’re hearty on their own, but I like to add a simple green salad or steamed green beans to brighten up the plate. Warm rolls or buttered toast are great for soaking up the extra buttery broth. For family nights, I set the slow cooker on the counter, put out bowls and spoons, and let everyone help themselves—kids usually come back for seconds.

Servings: 6

2 1/2 to 3 pounds boneless, skinless chicken thighs

Place the raw chicken thighs in an even layer on the bottom of a 6-quart slow cooker.

Spoon the minced garlic evenly over the tops of the chicken thighs, making sure each piece gets a good amount. This is where the flavor starts, so don’t be shy.

Scatter the butter pieces over the garlic-topped chicken.

In a medium bowl, whisk together the condensed cream of chicken soup and chicken broth until mostly smooth. Pour this mixture over the chicken, garlic, and butter in the slow cooker.

Cover and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily pulls apart with a fork.

Once the chicken is cooked, use two forks to shred or chunk it right in the slow cooker. Give everything a gentle stir to mix the chicken with the buttery garlic broth.

Add the dry egg noodles to the slow cooker, pressing them down gently so they are mostly submerged in the liquid. If needed, pour in a little extra broth or water, just enough to cover the noodles.

Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy.

Give the mixture a final stir, taste, and add salt and pepper if needed. Let it sit for 5 minutes with the lid off to thicken slightly before serving warm.

For picky eaters, keep the garlic on the milder side (2 tablespoons instead of 3) and skip any extra pepper or herbs; the creamy, buttery noodles usually win them over. If you’d like more vegetables, stir in 1 to 2 cups of frozen peas and carrots or corn during the last 10 minutes of cooking the noodles so they warm through without turning mushy. To make it a bit richer, add 1/2 cup of sour cream or a splash of heavy cream at the very end before serving. You can swap chicken thighs for boneless, skinless chicken breasts if that’s what you have—just be careful not to overcook on HIGH, as breasts dry out faster. For extra Amish-style comfort, use homemade-style wide egg noodles if you can find them; they hold up nicely in the slow cooker. Leftovers reheat well with a splash of broth or milk to loosen them up, making an easy next-day lunch in the microwave.