Pour cream of chicken soup over raw ground chicken, combined with 3 other ingredients, into slow cooker for a rich pasta bake that I make without even thinking.

This is the kind of slow cooker supper I can put together without even thinking, the way my mother and the neighbor ladies used to do on busy farm days. It starts just the way the headline says: you nestle raw ground chicken into the slow cooker and pour cream of chicken soup right over the top, then add just three more pantry staples to make a rich, creamy noodle bake that tastes like something from an old Amish church cookbook. It’s simple, filling, and gentle on the budget—perfect for days when you want comfort food but don’t want to fuss over the stove.

I like to serve these creamy ground chicken noodles in wide, shallow bowls with a side of buttered peas or green beans for a little color. A simple lettuce salad with a sweet-and-sour dressing fits the old Midwestern table nicely. Warm dinner rolls or slices of soft white bread are wonderful for soaking up the extra sauce. If you’re feeding a crowd, set the slow cooker right on the counter, keep it on warm, and let folks ladle their own servings alongside a bowl of pickles or applesauce.

Servings: 6

1 1/2 pounds raw ground chicken

Lightly grease the inside of a 6-quart slow cooker with a little butter or cooking spray to help keep the noodles from sticking later.

Crumble the raw ground chicken evenly over the bottom of the slow cooker. It does not need to be browned first; just break it up a bit with your fingers or a spoon so it cooks through more evenly.

In a bowl or large measuring cup, whisk together the condensed cream of chicken soup, chicken broth, garlic powder, salt, and black pepper until mostly smooth. Small lumps of soup are fine; they will melt as it cooks.

Pour the cream of chicken soup mixture over the raw ground chicken in the slow cooker, making sure all of the chicken is covered. Gently press down with a spoon if needed so the meat is nestled in the liquid.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for about 2 hours, until the chicken is cooked through and can be easily broken apart with a spoon.

Once the chicken is cooked, use a wooden spoon or spatula to break it up into small crumbles right in the slow cooker, stirring it into the creamy sauce so it is evenly distributed.

Add the uncooked egg noodles to the slow cooker, stirring them into the hot creamy chicken mixture so that all the noodles are coated and mostly submerged in the sauce.

Cover again and cook on HIGH for 20 to 30 minutes, stirring once or twice, until the noodles are tender but not mushy. If the mixture seems too thick before the noodles are done, stir in a splash more broth or water, a few tablespoons at a time.

Taste and adjust the seasoning with a bit more salt and pepper if needed. The sauce will continue to thicken slightly as it stands, so you can thin with a small amount of broth if you like it looser.

Turn the slow cooker to WARM and let the noodles rest for about 5 minutes before serving, which helps the sauce cling nicely to the pasta. Serve hot, scooping down to the bottom so each portion has plenty of creamy chicken and noodles.

For a more traditional Amish-style flavor, you can swap the garlic powder for 1 teaspoon of poultry seasoning or a pinch of dried thyme. If you like a bit more richness, stir in 1/2 cup of sour cream or a splash of heavy cream right after the noodles are done cooking. To stretch the meal, add 1 extra cup of broth and another handful of noodles, keeping an eye on tenderness. You can also stir in 1 to 2 cups of frozen peas or mixed vegetables during the last 10 minutes of cooking for a one-pot supper. If you prefer turkey or beef, ground turkey can be used exactly the same way, and lean ground beef works too, though the flavor will be heartier and less like the classic chicken-and-noodles many of us grew up with. Leftovers reheat well with a spoonful of broth or milk to loosen the sauce, and they can even be spooned into a buttered baking dish, topped with breadcrumbs, and baked until golden for a second-day casserole.