Sprinkle gravy mix over raw chicken breasts, combined with 2 ingredients, into slow cooker for a savory dinner that’s always a yes in my house

This slow cooker 4-ingredient Amish chicken and gravy is the kind of supper that has quietly shown up on Midwestern tables for generations. It’s the picture of practicality: raw chicken breasts laid right into the slow cooker, a packet of gravy mix sprinkled over the top, then just two more simple ingredients to make everything rich and comforting. By the time evening rolls around, you’ve got tender chicken in a savory, creamy gravy that tastes like Sunday dinner at Grandma’s, even if you threw it together on a busy weekday morning.

I like to spoon this chicken and gravy over a big mound of fluffy mashed potatoes, the way my mother did, with buttered peas or green beans on the side. Egg noodles or white rice also soak up the gravy beautifully if that’s what you have in the pantry. Add a simple lettuce salad or sliced garden tomatoes in the summer, and maybe some warm dinner rolls or biscuits in the winter, and you’ve got a full, stick-to-your-ribs meal without much fuss.

Servings: 4

4 boneless, skinless chicken breasts (about 2 pounds total)

Place the raw chicken breasts in a single layer on the bottom of a 4- to 6-quart slow cooker.

In a small bowl or measuring cup, whisk together the cream of chicken soup and milk until mostly smooth. It doesn’t have to be perfect—just well combined.

Pour the soup and milk mixture evenly over the chicken breasts in the slow cooker, letting it run down around the sides.

Open the packet of chicken gravy mix and, holding it over the slow cooker, sprinkle the dry mix evenly over the top of the raw chicken and sauce. This is where that cozy, savory flavor really starts.

Cover the slow cooker with the lid and cook on LOW for 4–6 hours, or until the chicken is very tender and easily shreds with a fork. If you’re in more of a hurry, you can cook on HIGH for about 2½–3½ hours, checking for doneness.

Once the chicken is cooked through, use two forks to gently shred the chicken breasts right in the slow cooker, or leave them whole if you prefer. Stir the chicken into the gravy so everything is well coated and the sauce is smooth.

Taste the gravy and adjust the seasoning if needed with a pinch of salt or black pepper to your liking. Ladle the chicken and gravy over mashed potatoes, noodles, or rice and serve warm.

If you prefer darker meat, you can make this with boneless, skinless chicken thighs; they stay especially moist and shred beautifully. For a slightly richer flavor, replace half of the milk with chicken broth, or stir in a tablespoon of butter at the end. If you like a hint of herbs, sprinkle in a little dried parsley, thyme, or poultry seasoning along with the gravy mix—nothing fancy, just what you have in the cupboard. To stretch the meal, add 8 ounces of sliced mushrooms or a handful of baby carrots around the chicken before pouring on the soup mixture; they’ll cook right in the gravy. For a bit more creaminess, stir in 2–3 tablespoons of sour cream or a splash of heavy cream just before serving. Leftovers reheat well on the stovetop over low heat with a spoonful of extra milk to loosen the gravy, and they make a fine next-day open-faced sandwich over toast or biscuits.