My uncle swears by this hearty dinner when he needs something filling. Just 4 ingredients and it cooks itself perfectly all day long.

This slow cooker 4-ingredient Amish turkey noodles recipe is the kind of hearty, stick-to-your-ribs dinner my Midwestern relatives lean on when they need something filling that can quietly cook all day. It’s inspired by simple Amish church and community dinners: tender poultry, rich broth, and wide homestyle egg noodles, with no fussy ingredients or techniques. Everything goes into the slow cooker and turns into a creamy, pale-yellow, savory tangle of shredded turkey and soft noodles that feels like a hug after a long day.

Serve these Amish turkey noodles straight from the slow cooker into shallow bowls, making sure everyone gets plenty of meat and broth. They’re wonderful ladled over buttery mashed potatoes, but they’re also satisfying on their own with a side of steamed green beans, peas, or a simple tossed salad to cut the richness. Warm dinner rolls or crusty bread are perfect for sopping up the creamy broth, and if you like, finish each bowl with a grind of black pepper or a sprinkle of chopped parsley for a fresh contrast.

Servings: 6

2 to 2 1/2 pounds raw turkey thighs or drumsticks, bone-in, skin removed

Remove and discard the skin from the turkey pieces, trimming off any large pockets of visible fat so the finished broth stays rich but not greasy.

Place the turkey pieces in the bottom of a large slow cooker (5 to 7 quarts works well), arranging them in an even layer so they are mostly submerged once liquid is added.

Pour the turkey or chicken broth over the turkey pieces, then add the condensed cream of chicken soup. Whisk or stir the broth and soup together right in the slow cooker as best you can, spreading the soup so it dissolves into the liquid. It’s fine if some thicker pockets of soup remain; they will melt as everything cooks.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or until the turkey is very tender and easily pulls away from the bone. Avoid lifting the lid during this time so the heat stays consistent and the broth develops a rich, savory flavor.

Once the turkey is tender, carefully transfer the pieces to a large bowl or cutting board. Remove and discard the bones and any remaining gristle, then use two forks to shred the meat into bite-sized pieces, mixing white and dark meat together for best flavor and texture.

Return the shredded turkey and any juices collected in the bowl back into the slow cooker, stirring to combine with the creamy broth. Taste the broth and, if desired, add a pinch of salt or a little extra broth to adjust seasoning and consistency, keeping in mind the noodles will absorb some liquid.

Add the frozen homestyle wide egg noodles directly to the slow cooker, stirring them gently into the hot broth and turkey so they are mostly submerged. The mixture will look a bit brothy at this point; the noodles will thicken it as they cook.

Cover the slow cooker again and cook on HIGH for 45 to 60 minutes, stirring once or twice, until the noodles are tender but not mushy and the broth has thickened into a creamy, pale yellow sauce that clings to the noodles and shredded turkey.

Once the noodles are cooked to your liking, switch the slow cooker to WARM. Give everything a final stir, making sure the turkey is evenly distributed and the noodles are coated in the creamy broth. Serve directly from the slow cooker while hot, adding a splash of extra broth if you prefer a looser, more soup-like consistency.

For a slightly lighter version, you can use a mix of turkey breast cutlets and one small thigh for extra flavor, keeping the total weight around 2 pounds; just be sure not to overcook the breast meat and check for tenderness a bit earlier. If you only have leftover cooked turkey on hand, skip the initial long cook: simmer the broth and cream soup together on LOW for 3 to 4 hours to build flavor, then add 3 to 4 cups of shredded cooked turkey along with the frozen noodles and cook on HIGH until the noodles are tender. To nudge the dish closer to what you might see at Amish potlucks, you can swap in cream of mushroom soup for one of the cans of cream of chicken, which gives a deeper, earthier note without adding more ingredients. If your slow cooker runs hot and the mixture becomes too thick after the noodles are done, stir in an extra 1/2 to 1 cup of warm broth to loosen it slightly. For those who like a bit of color and texture but want to keep the ingredient list short, serve the turkey noodles over a bed of simply buttered peas or steamed carrots rather than adding vegetables directly to the slow cooker. Leftovers reheat well on the stovetop over low heat; add a splash of broth or water as needed to bring back the creamy, spoonable consistency.