Throw raw chicken breasts in the slow cooker and 3 other simple ingredients to get a meal so delicious your husband will be begging for more.

This 4-ingredient slow cooker cream of celery chicken is the kind of no-fuss supper that has kept farm families fed and happy for generations. You simply lay raw chicken breasts in the slow cooker, cover them in a pale green creamy paste made from pantry staples, and let time and gentle heat do the rest. It reminds me of the church potlucks of my younger days, where a humble slow cooker dish could steal the show and husbands would be back in line for seconds before the lids had even cooled. This is practical Midwestern cooking at its best: simple ingredients, hands-off cooking, and a comforting, gravy-rich chicken you can ladle over just about anything.

Serve this creamy celery chicken spooned over fluffy mashed potatoes, buttered egg noodles, or steamed white rice so all that pale green gravy has something to soak into. A side of buttered peas, green beans, or a simple tossed salad helps balance the richness. Warm dinner rolls, biscuits, or a slice of soft white bread are perfect for sopping up the last of the sauce in the bottom of the bowl.

Servings: 4

2 pounds raw boneless, skinless chicken breasts

Place the raw chicken breasts in a single layer on the bottom of a 4- to 6-quart slow cooker.

In a medium bowl, stir together the condensed cream of celery soup, sour cream, and ranch dressing mix until you have a smooth, pale green creamy paste.

Pour the pale green creamy paste evenly over the chicken breasts, making sure they are well coated. Use a spatula to spread it so all the chicken is covered.

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 cooked through and tender enough to shred easily with a fork.

Once cooked, shred the chicken right in the slow cooker using two forks, stirring it into the creamy celery sauce until everything is well combined and the meat is coated.

Taste the sauce and add a pinch of salt or pepper if needed. Serve the creamy chicken hot over mashed potatoes, rice, or noodles, spooning extra sauce over each portion.

For a slightly lighter version, use light sour cream or plain Greek yogurt in place of regular sour cream, keeping in mind the sauce may be a bit tangier. If you prefer whole pieces instead of shredded meat, simply leave the chicken breasts intact and serve one per person with the sauce spooned over the top. Add 1 to 2 cups of sliced celery or a handful of frozen peas during the last hour of cooking for extra vegetables. You can also swap the ranch packet for a packet of onion soup mix if that’s what you have on hand, which gives a deeper, savory flavor but keeps the same easy method. For families who like a little color, sprinkle chopped fresh parsley or sliced green onions over the finished dish just before serving. Leftovers reheat well in a covered dish in the oven or on the stovetop with a splash of milk if the sauce has thickened too much.