Scoop french onion dip over chicken, along with 2 ingredients, into slow cooker for a creamy dinner that’s the one everyone asks for

This slow cooker 4-ingredient Amish creamy onion chicken is the sort of no-fuss supper that fits right into a busy farm day or a chilly Midwestern evening. It’s made the old-fashioned way—simple ingredients, long gentle cooking, and a creamy onion gravy that tastes like it simmered on the back of a wood stove all afternoon. The heart of the recipe is scooping cool, tangy French onion dip straight over raw chicken breasts in the slow cooker, then adding just two more pantry staples. By suppertime, you’ve got tender, spoon-soft chicken in a rich sauce that has that church-basement, Amish-potluck kind of comfort everyone asks for again and again.

Serve this creamy onion chicken over a bed of fluffy mashed potatoes, buttered egg noodles, or plain white rice so all that savory sauce has somewhere to soak in. A side of buttered peas, green beans, or glazed carrots keeps it in good Midwestern company, and a pan of warm dinner rolls or sliced bread is perfect for mopping up the last of the gravy. If you like a little crunch on the plate, a simple lettuce salad with a light vinaigrette balances the richness nicely.

Servings: 4

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

Place the raw chicken breasts in a single layer in the bottom of a 4- to 6-quart slow cooker. If they overlap a little, that’s fine, but try to keep them mostly flat so the sauce can cover them well.

In a medium bowl, stir together the French onion dip, cream of chicken soup, and black pepper until fairly smooth and combined. It doesn’t have to be perfect; just make sure there are no big streaks of soup left.

Using a spoon or spatula, scoop the French onion dip mixture over the raw chicken breasts in the slow cooker, spreading it so all the chicken is well coated. It should look like a thick, creamy blanket over the chicken.

Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is very tender and easily pulls apart with a fork.

Once cooked, use two forks to gently shred or slice the chicken right in the slow cooker, stirring it into the creamy onion sauce so every piece is coated. Taste and add a pinch more pepper if you like.

Serve the creamy onion chicken hot, spooned over mashed potatoes, egg noodles, or rice, with extra sauce ladled over the top.

For a little extra Amish-style heartiness, you can nestle 2 to 3 peeled, chunked potatoes or a handful of baby carrots around the chicken before scooping the French onion dip mixture on top; just be sure they’re mostly covered by the sauce so they cook through. If you prefer darker meat, boneless, skinless chicken thighs work beautifully and stay very moist. For a slightly lighter version, use a light French onion dip and a reduced-fat cream of chicken soup, though the sauce will be a bit thinner. Add a half teaspoon of dried thyme or parsley to the sauce mixture if you like a hint of herbs. If the finished sauce seems too thick for your taste, stir in a splash or two of milk at the end until it reaches the consistency you like. Leftovers reheat well and can be turned into open-faced sandwiches on toast or spooned into split biscuits for an easy second-night meal.