Pour cheddar cheese soup over raw diced chicken, together with 3 other ingredients, into slow cooker for a cozy weeknight meal that's my default when I don't know what to make

This slow cooker 5-ingredient Amish cheddar chicken noodles recipe is my cozy weeknight fallback for those evenings when I’m staring into the fridge with no plan. It leans on simple pantry staples and the classic Midwestern comfort of creamy cheddar cheese soup, poured right over raw diced chicken in the slow cooker. The result is tender chicken and hearty egg noodles in a rich, cheesy sauce that tastes like something Grandma might have made after church on a chilly Sunday, but with almost no effort.

I like to scoop these cheesy chicken noodles into bowls and serve them with something fresh and crunchy on the side, like a simple green salad or carrot sticks with ranch. Steamed green beans or peas are also great for rounding out the plate and adding a little color. If you’ve got hungry teenagers or extra guests, add some warm dinner rolls or buttered toast for dipping into the sauce. A sprinkle of extra shredded cheddar or a bit of black pepper on top makes it feel just a little more special without any extra work.

Servings: 6

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

Place the diced raw chicken breasts into the bottom of a 5- to 6-quart slow cooker, spreading them out into an even layer.

Sprinkle the garlic powder evenly over the chicken so the flavor is spread throughout.

Pour the condensed cheddar cheese soup directly over the raw diced chicken, using a spatula to scrape out the cans and lightly spread the soup so it mostly covers the chicken.

Pour the chicken broth around and over the soup and chicken. Do not stir too much; just gently nudge things so the liquid settles in around the chicken.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and tender.

Once the chicken is done, give the mixture a good stir to break up any big pieces of soup and evenly combine the cheesy sauce with the chicken.

Add the egg noodles directly into the slow cooker, pressing them down gently with a spoon so they are mostly submerged in the sauce.

Cover again and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy. If the mixture looks too thick, you can splash in a little extra broth or water.

Taste and adjust seasoning if needed, adding a bit more garlic powder or a pinch of salt and pepper to suit your family.

Serve warm, scooping the cheesy chicken and noodles into bowls. The sauce will thicken slightly as it cools, which makes it extra cozy and comforting.

If your family is picky, this recipe is very forgiving and easy to tweak. For extra creaminess, you can stir in 1/2 cup of sour cream or a handful of shredded cheddar cheese right after the noodles finish cooking. If you like a little more flavor, add 1 teaspoon of dried parsley or onion powder along with the garlic powder. For kids who prefer smoother textures, dice the chicken a bit smaller so it blends into the noodles more. To sneak in veggies, stir in 1 to 2 cups of frozen peas, corn, or mixed vegetables during the last 10 minutes of cooking the noodles so they warm through but don’t get mushy. You can also swap the chicken breasts for boneless, skinless chicken thighs if that’s what you have on hand—they stay very tender in the slow cooker. If you need to stretch the meal for a crowd, serve the cheesy chicken and noodles over mashed potatoes or rice. And if someone in the house doesn’t love cheddar, you can replace one can of cheddar cheese soup with cream of chicken soup for a milder, creamier sauce.