My sister-in-law cornered me after Easter brunch last year demanding this recipe. The creamy sauce is what gets everyone.

This 5-ingredient slow cooker creamy herb chicken is the very same dish that caused my sister-in-law to corner me after Easter brunch last year, napkin still in hand, demanding the recipe before she went home. It’s the sauce that does it—silky, rich, and speckled with herbs, soaking into the egg noodles the way Sunday dinners used to. The recipe itself is as practical as they come, born of busy church mornings and potluck tables here in the Midwest, where a slow cooker and a bag of noodles can still feed a whole crowd with very little fuss.

I like to spoon the creamy herb chicken over wide egg noodles, just like the photo in my mind from that Easter table, with the sauce pooling around the edges. It’s also wonderful over mashed potatoes or rice if that’s what you have on hand. Add a simple green side—steamed green beans, buttered peas, or a tossed salad—and a pan of dinner rolls or buttered bread to mop up every bit of the sauce. A sprinkle of extra dried parsley on top makes it look as comforting as it tastes.

Servings: 6

2 pounds boneless, skinless chicken breasts, thinly sliced

Lay the thinly sliced chicken breasts in an even layer in the bottom of a 5- to 6-quart slow cooker. If some slices overlap a bit, that’s fine.

In a medium bowl, stir together the cream of chicken soup, cubed cream cheese, dry ranch dressing mix, and dried Italian herbs. It will be thick and a little lumpy, but the slow cooker will smooth it out as it cooks.

Spoon the creamy herb mixture evenly over the sliced chicken, spreading it gently so most of the chicken is covered. Do not add extra liquid; the chicken will release enough moisture as it cooks.

Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is very tender and cooked through. Avoid lifting the lid too often so the heat stays steady.

Once the chicken is done, give the sauce a good stir right in the slow cooker, breaking up any remaining bits of cream cheese until the sauce is smooth, creamy, and herb-flecked. Taste and adjust seasoning if needed with a pinch of salt or pepper.

To serve, place hot cooked egg noodles on a plate or in a shallow bowl, then lay the sliced chicken over the top and spoon plenty of the creamy herb sauce over everything. Serve immediately while the sauce is steaming and velvety.

For a slightly lighter version, you can use light cream cheese and a reduced-fat cream of chicken soup; the sauce will be a bit thinner but still comforting. If you prefer darker meat, boneless skinless chicken thighs work beautifully and stay very moist, though they won’t slice quite as neatly as breasts. To stretch the dish for a bigger family gathering, add 1 extra chicken breast and a second can of cream of chicken soup, along with an extra half packet of ranch mix. For a stronger herb flavor, stir in an additional teaspoon of dried parsley or thyme at the end of cooking, or finish with a handful of chopped fresh parsley if you have it. You can also stir in a cup of frozen peas during the last 20 minutes of cook time for a one-pot, old-fashioned “Sunday supper” feel. If you don’t have egg noodles, serve the chicken and sauce over cooked rice, buttered potatoes, or even toasted bread for an easy, stick-to-your-ribs farmhouse meal.