Dump frozen broccoli over raw diced chicken, accompanied by 3 extra ingredients, into slow cooker for a comforting family dinner that disappears faster than anything else

This slow cooker 5-ingredient Amish broccoli chicken noodles recipe is the kind of no-fuss, stick-to-your-ribs supper that has fed farm families for generations. You simply scatter raw diced chicken in the bottom of the slow cooker, dump a bag of frozen broccoli right over the top, add just three more pantry ingredients, and let it putter away while you go about your day. It reminds me of the simple church basement casseroles I grew up with in the rural Midwest—mild, creamy, and comforting, the sort of meal that somehow disappears faster than anything else on the table when the family gathers.

Serve these creamy broccoli chicken noodles in wide soup bowls with a sprinkle of black pepper on top. A simple side like sliced garden tomatoes, a crisp lettuce salad with ranch dressing, or buttered peas fits right in with the old-fashioned feel. Warm dinner rolls or thick slices of buttered bread are perfect for soaking up any extra sauce, and if you want to round things out, a pan of brownies or a fruit crisp makes a homey dessert that matches the spirit of this meal.

Servings: 6

2 pounds boneless, skinless chicken breasts, diced into 1-inch pieces

Place the diced raw chicken in an even layer on the bottom of a 5- to 6-quart slow cooker.

Dump the frozen broccoli florets directly over the raw chicken, spreading them out but not stirring.

In a medium bowl, whisk together the condensed cream of chicken soup and chicken broth until fairly smooth. Pour this mixture evenly over the broccoli and chicken. Do not stir; let the layers stay mostly in place.

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 tender and cooked through and the broccoli is soft.

About 30 to 40 minutes before serving, stir the contents of the slow cooker well, breaking up the broccoli and mixing the chicken into the sauce.

Add the uncooked egg noodles, pressing them gently down into the sauce so they are mostly submerged. If the noodles are not well covered, add a splash more broth or water, 1/4 cup at a time, just until the noodles are barely covered.

Cover and cook on HIGH for 25 to 35 minutes, stirring once halfway through, until the noodles are tender but not mushy.

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

For a richer, creamier version, stir in 4 ounces of cubed cream cheese or 1/2 cup of sour cream when you add the noodles, letting it melt into the sauce. If you like a bit more color and sweetness, add 1 cup of frozen peas and carrots along with the broccoli. To stretch the meal for a crowd, use the full 16-ounce bag of egg noodles and increase the broth by 1 cup, watching the liquid and adding more as needed for the noodles to cook. You can swap boneless, skinless chicken thighs for the breasts for a slightly more traditional, old-fashioned flavor and extra tenderness. For a cheesier farmhouse feel, sprinkle 1 to 1 1/2 cups of shredded cheddar or Colby cheese over the top during the last 5 minutes of cooking, cover, and let it melt before serving. If you need to start the dish earlier in the day, cook on LOW up to 6 hours before adding the noodles, then proceed as written so the noodles don’t overcook. Leftovers reheat well with a splash of broth or milk to loosen the sauce, making them perfect for next-day lunches.