Squeeze lemon juice over raw chicken tenderloins, paired with 2 simple ingredients, into slow cooker for an easy springtime dish that I crave week after week.

This slow cooker lemon butter chicken pasta is the sort of simple, bright supper I lean on when the first warm breezes of spring roll across the fields. It starts just the way my Amish neighbor taught me years ago: lay raw chicken tenderloins in the slow cooker and squeeze fresh lemon juice right over the top. With only a couple more humble ingredients and some pasta, you get a dish that tastes like sunshine but cooks while you go about your day. It’s practical, comforting Midwestern cooking with a little farmhouse thrift and a lot of old-fashioned ease.

Serve the lemon butter chicken and its sauce spooned generously over hot buttered pasta, with a sprinkle of chopped fresh parsley if you have it. A simple side of steamed green beans, peas, or a tossed garden salad keeps the plate light and springy. Warm dinner rolls or a slice of crusty bread are handy for soaking up the extra lemon-butter sauce. For dessert, something simple like fresh berries or a vanilla pudding keeps the meal feeling homey and not too heavy.

Servings: 4

1 1/2 pounds raw chicken tenderloins

Place the raw chicken tenderloins in an even layer on the bottom of your slow cooker crock.

Hold a lemon half over the slow cooker and squeeze the juice directly onto the raw chicken tenderloins, catching any seeds with your fingers. Repeat with the remaining lemon halves until you have used all of the juice. This should give you about 1/3 cup of fresh lemon juice over the chicken.

Sprinkle the salt and black pepper over the lemon-soaked chicken tenderloins.

Spoon the cream of chicken soup over the chicken, spreading it gently so it covers most of the pieces.

Scatter the butter chunks evenly over the top of the soup and chicken. The butter will melt down and mingle with the lemon and soup to make a silky sauce.

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 tenderloins are very tender and easily pull apart with a fork.

About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1/4 cup of the hot pasta cooking water, then drain the pasta well.

While the pasta cooks, gently shred or break the cooked chicken tenderloins into bite-size pieces right in the slow cooker using two forks. Stir everything together so the chicken, lemon, butter, and soup form a creamy sauce. If the sauce seems too thick, stir in a splash or two of the reserved hot pasta water until it is as loose as you like.

Taste the sauce and adjust the seasoning with a bit more salt or pepper if needed.

To serve, place a portion of hot pasta on each plate and spoon the lemon butter chicken and plenty of sauce over the top. Serve immediately while hot.

For a lighter version, you can replace half of the butter with low-sodium chicken broth; the sauce will still be flavorful, just not as rich. If you prefer, substitute cream of mushroom or cream of celery soup for the cream of chicken for a slightly earthier taste. Stirring in a handful of grated Parmesan cheese at the end gives the sauce a more Italian feel and makes it cling to the pasta. For extra vegetables, layer a cup of sliced carrots or a handful of fresh green beans under the chicken before you squeeze on the lemon juice; they will cook until tender in the same time. If you like a stronger lemon flavor, add some finely grated lemon zest along with the juice, or finish the dish with an extra squeeze of fresh lemon just before serving. This same method also works well served over rice or mashed potatoes instead of pasta if that’s what you have in the pantry.