My grandmother passed down this rich and tangy weeknight lifesaver. Only 3 ingredients to achieve the perfect comforting dinner

This slow cooker 3-ingredient mustard cream chicken is one of those cozy, weeknight lifesavers my grandmother passed down to me. She loved recipes that felt rich and special without a long ingredient list or a sink full of dishes, and this one hits all those notes. Tender chicken simmers all day in a tangy, creamy mustard sauce that tastes like you fussed for hours, even though it’s really just a quick stir-and-go situation. It’s simple enough for a Tuesday, but warm and comforting enough to serve when family drops by or when you want everyone gathered around the table with full bellies and happy faces.

This chicken is wonderful spooned over fluffy mashed potatoes, egg noodles, or steamed rice to soak up every bit of that rich, tangy sauce. For a lighter plate, serve it with roasted green beans, a simple side salad, or buttered peas and carrots. A warm baguette or dinner rolls are great for mopping up the extra cream sauce, and if you like a little brightness, a squeeze of lemon over your plate at the table can really wake up the flavors.

Servings: 6

2 1/2 to 3 pounds boneless, skinless chicken thighs (or breasts)

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to help with cleanup.

In a medium bowl or large measuring cup, whisk together the heavy cream and whole grain Dijon mustard until the mixture is smooth and evenly speckled with mustard seeds.

Arrange the chicken thighs (or breasts) in a single layer on the bottom of the slow cooker. It’s fine if they overlap slightly, but try to keep them mostly flat so they cook evenly.

Pour the mustard cream mixture evenly over the chicken, making sure all the pieces are coated. Use a spoon to nudge the sauce around so it seeps between the pieces.

Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is very tender and easily pulls apart with a fork. Cooking times can vary depending on your slow cooker and the thickness of the chicken pieces, so start checking toward the earlier end of the range.

Once the chicken is done, give the sauce a gentle stir. If you prefer the chicken in pieces, use two forks to roughly shred or chunk it directly in the slow cooker, then stir to coat every piece in the thick, pale yellow, mustard-flecked cream sauce.

If you want the sauce a bit thicker, remove the lid and let the chicken and sauce sit on WARM or LOW for 10 to 15 minutes, stirring occasionally, until it slightly reduces and the edges are just bubbling.

Taste the sauce and adjust at the table with a pinch of salt and pepper if you like (my grandmother always let everyone season their own bowl). Serve the chicken hot, spooned generously with the mustard cream sauce over your favorite side.

For picky eaters, you can dial back the tang by using 1/4 cup mustard instead of 1/3 cup, or by stirring in a splash of milk at the end to mellow the flavor. If your family prefers white meat, use boneless, skinless chicken breasts and check toward the earlier end of the cooking time so they stay juicy. For extra richness, you can brown the chicken in a skillet before adding it to the slow cooker, though my grandmother usually skipped this step on busy nights. If you like a bit of sweetness, drizzle a teaspoon or two of honey into the cream and mustard mixture before pouring it over the chicken. To make it feel more like a Sunday dinner, top each serving with a sprinkle of chopped fresh parsley or chives right before bringing it to the table. Leftovers reheat well in a covered skillet over low heat with a spoonful of water or cream stirred in to loosen the sauce, and they’re delicious tucked into toasted buns or spooned over baked potatoes for an easy second-night meal.