My aunt makes this comforting savory bake for every family gathering. It only takes 4 ingredients and the buttery herb flavor melts in your mouth.

This slow cooker 4-ingredient Amish chicken and stuffing is my go-to “aunt-style” comfort food: cozy, buttery, and so simple it practically cooks itself. The recipe is inspired by the old-fashioned church potluck casseroles I grew up with in the Midwest—think juicy shredded chicken tucked under a golden, herb-scented layer of bread stuffing, all soaked in creamy savory gravy. It’s the kind of dish my aunt would bring to every family gathering because everyone, from picky kids to hungry uncles, goes back for seconds and it only takes a few minutes to throw together.

Serve this Amish chicken and stuffing hot, straight from the slow cooker, with simple sides that soak up the extra gravy—steamed green beans, roasted carrots, or a crisp side salad all work well. I like to add something fresh and crunchy on the side since the main dish is rich and buttery. Warm dinner rolls or buttered corn are also great if you’re feeding a crowd and want to stretch the meal. For an easy weeknight dinner, just scoop it into shallow bowls and pair with a bagged salad mix and some sliced apples or grapes.

Servings: 6

2 lb 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 butter to help with cleanup.

Place the raw chicken breasts (or thighs) in an even layer on the bottom of the slow cooker. It’s fine if they overlap slightly, but try to keep them mostly in a single layer so they cook evenly and shred easily.

In a medium bowl, whisk together the condensed cream of chicken soup and chicken broth until smooth and well combined. This creates the rich, savory gravy that will keep the chicken juicy and moisten the stuffing.

Pour about two-thirds of the soup mixture evenly over the chicken in the slow cooker, making sure all the pieces are coated. This helps the chicken stay tender and infuses it with that buttery, savory flavor as it cooks.

Sprinkle the dry herb-seasoned stuffing mix evenly over the top of the chicken and gravy, covering the surface in a thick, even layer. Do not stir; you want the stuffing to sit on top so it can soak up steam and some of the gravy while the bottom stays moist.

Drizzle the remaining soup mixture evenly over the stuffing layer, focusing on any dry spots. You want most of the stuffing to be moistened, but not soupy—some drier bits on top will toast up a little and add that golden, slightly crisp texture.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 to 3 1/2 hours, until the chicken is cooked through and very tender and the stuffing on top is golden and set. Try not to lift the lid during cooking so the stuffing can steam and brown properly.

Once the chicken is done, use two forks to gently shred or pull the chicken into chunky pieces directly in the slow cooker, keeping it mostly under the layer of stuffing. Leave the stuffing layer on top as much as possible so you get that look of juicy chicken buried under a golden, buttery bread topping.

Gently fold just the very bottom of the stuffing into the gravy if it looks too dry, leaving the top layer more intact and slightly toasty. The goal is a soft, moist, crumbly stuffing with a few golden bits on top and plenty of creamy yellow gravy underneath.

Taste a small bite of the chicken and stuffing and adjust seasoning if needed with a pinch of salt or black pepper. Scoop into bowls or onto plates, making sure each serving has a good mix of juicy pulled chicken, creamy gravy, and golden stuffing on top. Serve warm.

For extra richness without adding more ingredients, use one can of cream of chicken and one can of cream of mushroom soup in place of the two cream of chicken cans, if you have it on hand. If you prefer darker, even more flavorful meat, use all boneless, skinless chicken thighs instead of breasts—they shred beautifully and stay very tender. To keep the 4-ingredient simplicity but boost the buttery flavor, choose a stuffing mix labeled “herb seasoned” or “savory herb” so you get that built-in buttery-herb taste without needing extra spices or butter. If your stuffing looks too dry near the end of cooking, splash in a few tablespoons of warm chicken broth around the edges, cover, and let it sit on LOW for 15 to 20 minutes. For meal prep, you can assemble everything in the slow cooker insert the night before (store it covered in the fridge), then pop it into the base and start cooking in the morning—just add about 30 extra minutes to the cook time since it will start cold. Leftovers reheat well in the microwave with a small spoonful of water or broth on top to keep the stuffing soft and moist.