My aunt brings this to every spring potluck and nobody believes it only needs 3 ingredients to get so incredibly tender

This slow cooker 3-ingredient creamy green bean chicken is exactly the kind of recipe I lean on during busy weeks and family potlucks. My aunt has brought a version of this to every spring potluck since I was a kid, and nobody ever believes it only takes three ingredients to get chicken this tender and a sauce this velvety. It’s the ultimate dump-and-go comfort meal: chicken, green beans, and a can of creamy soup transform into a pale yellow, rich gravy that bubbles around the edges and makes the whole house smell amazing. If you’re juggling work, kids, or just life in general, this is the kind of low-effort, high-reward dinner that can quietly do its thing in the slow cooker while you handle everything else.

Serve this creamy green bean chicken right out of the slow cooker with something that will soak up all that sauce: fluffy mashed potatoes, buttered egg noodles, or steamed white or brown rice are perfect. A simple side salad or a crunchy slaw balances the richness, and warm dinner rolls or crusty bread are great for swiping up the extra gravy. For potlucks, I like to keep it on the warm setting and set out a bowl of mashed potatoes next to it so people can build their own little comfort-food plates.

Servings: 6

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

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a thin swipe of oil to help with cleanup.

Lay the boneless, skinless chicken breasts or thighs in an even layer on the bottom of the slow cooker. It’s fine if they overlap a little.

Pour the condensed cream of chicken soup directly over the chicken. Use a spatula or spoon to spread it so the chicken is mostly covered. Do not add water or milk—the soup will thin as it cooks with the chicken juices and turn into a velvety, pale yellow gravy.

Pile the trimmed fresh green beans (or frozen green beans straight from the bag) evenly over the top of the soup layer. Gently press them down just a bit so they nestle into the soup, but don’t worry if some are sticking up.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is very tender and easily shreds with a fork and the green beans are cooked through but still bright and not mushy.

Once cooked, remove the lid and give everything a gentle stir, breaking the chicken into large, juicy chunks or shredding it with two forks right in the slow cooker. Mix until the chicken, green beans, and creamy sauce are all combined and the thick gravy is bubbling around the edges.

Taste the sauce and, if you like, add a pinch of salt and pepper to your bowl when serving. Ladle the creamy green bean chicken over mashed potatoes, rice, or noodles, and serve hot straight from the slow cooker. Switch the slow cooker to WARM if you’re serving this at a potluck so it stays hot and saucy.

Even though this recipe is technically just three ingredients, there are a few simple tweaks you can make without adding much work. For a slightly richer flavor, you can swap one can of cream of chicken soup for cream of mushroom or cream of celery. If you prefer darker meat, use all boneless, skinless chicken thighs—they stay incredibly juicy. For a bit of color and freshness, stir in a handful of halved cherry tomatoes or a squeeze of lemon juice right before serving (this doesn’t change the core 3-ingredient base, just brightens it up). If your family loves extra sauce, add an additional half to full can of condensed soup so there’s more gravy to spoon over potatoes or rice. To make it more like a full casserole, you can stir in cooked egg noodles at the end and let them sit in the creamy sauce for 5 to 10 minutes on WARM. For meal prep, this reheats really well: store leftovers in an airtight container for up to 3 days and reheat gently on the stove or in the microwave, adding a splash of water or milk if the sauce gets too thick.