Pour cream of mushroom soup over raw chicken thighs, combined with 4 ingredients, into slow cooker for a savory feast that's always a yes in my house

This slow cooker Amish-style chicken and stuffing is the kind of no-fuss supper that has been keeping Midwestern farm kitchens humming along for generations. It leans on simple pantry staples and that old reliable friend, cream of mushroom soup, poured right over raw chicken thighs. Everything goes into the slow cooker in one cozy nest: tender dark meat, seasoned stuffing, and a creamy gravy that tastes like Sunday after church, even on a Tuesday night. If you grew up around church potlucks and small-town suppers, this will feel like coming home, and if you didn’t, it’s a lovely way to borrow a little of that comfort.

Serve this creamy chicken and stuffing with a simple green vegetable to balance the richness—steamed green beans, buttered peas, or a tossed salad with a tangy dressing all work nicely. A side of glazed carrots or corn adds a bit of sweetness that reminds me of old-fashioned farmhouse dinners. If you like, pass a dish of cranberry sauce or sliced pickled beets at the table for a bright, tangy contrast. A basket of warm dinner rolls or a pan of biscuits isn’t necessary with the stuffing, but in my house no one ever complains when there’s extra bread to mop up that gravy.

Servings: 6

2 pounds bone-in, skinless chicken thighs (about 6 thighs)

Lightly grease a 5- to 6-quart slow cooker with a bit of butter or cooking spray for easier cleanup.

Arrange the raw chicken thighs in a single layer in the bottom of the slow cooker. It is fine if they fit snugly, but try not to stack them.

In a medium bowl, whisk together the cream of mushroom soup, sour cream, chicken broth, and black pepper until smooth and well combined.

Pour the cream of mushroom soup mixture evenly over the raw chicken thighs in the slow cooker, covering them as fully as you can. This is the creamy base that will turn into your gravy.

Sprinkle the dry seasoned stuffing mix evenly over the top of the soup-covered chicken. Do not stir; you want the stuffing to sit on top and soak up the flavorful steam and juices as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily pulls away from the bone and the stuffing is moist and cooked through.

Once cooked, gently fluff the stuffing on top with a fork. You can leave the chicken thighs whole, or carefully remove the bones and lightly shred the meat into the creamy sauce beneath the stuffing.

Taste the gravy and stuffing and adjust the seasoning if needed with a pinch more pepper or a little salt, keeping in mind that the stuffing mix and soup already contain salt. Serve hot, making sure each portion gets a good scoop of chicken, stuffing, and plenty of the savory mushroom gravy.

For a slightly lighter version, you can use one can of cream of mushroom and one can of cream of chicken soup, or swap in reduced-fat sour cream. If your family prefers white meat, boneless, skinless chicken breasts can be used in place of thighs; just watch the cooking time, as they can dry out if cooked too long—start checking on LOW after about 4 1/2 to 5 hours. To stretch the meal, scatter 1 to 1 1/2 cups of frozen mixed vegetables or frozen green beans over the chicken before pouring on the soup mixture; they will cook right along with everything else. For extra “Amish supper” flavor, stir 1/2 teaspoon poultry seasoning or dried thyme into the soup mixture. If you like a crisper topping, spoon the cooked stuffing onto a baking sheet and broil it for a few minutes until lightly browned, then return it to the top of the chicken. Leftovers reheat well in a covered dish in the oven with a splash of broth to keep everything moist, making this a good make-ahead option for busy days.