Dump these raw chicken breasts in the slow cooker with 3 basic everyday items, and you will get a dinner so incredibly tender, your husband will be asking for it every single week.

This 4-ingredient slow cooker Amish-style chicken is the kind of weeknight recipe you reach for when you’re tired, hungry, and still want something that tastes like you fussed. It leans on a very simple, very Midwestern combination: raw chicken breasts simmered low and slow in a pale, creamy, pantry-friendly mixture until they’re incredibly tender. While versions of “Amish chicken” vary, many church and community cookbooks from Amish and Mennonite communities feature similarly straightforward, comforting chicken-and-cream dishes meant to feed families with minimal effort. Here, everything is dumped straight into the slow cooker—no browning, no pre-cooking—so you can get on with your day and come back to a cozy, comforting meal.

Serve this creamy Amish-style chicken over a starch that will soak up the sauce: buttered egg noodles, mashed potatoes, or steamed white rice are all classic choices. Add a simple green vegetable—like steamed green beans, roasted broccoli, or a crisp side salad with a tangy vinaigrette—to balance the richness. Warm dinner rolls or crusty bread are lovely for mopping up any extra sauce. If you’d like a little color and freshness at the table, sliced tomatoes or a quick cucumber salad make a nice, bright counterpoint.

Servings: 4

2 pounds boneless, skinless chicken breasts (about 4 medium breasts)

Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin film of oil to help prevent sticking.

In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, and dry ranch dressing mix until you have a smooth, pale creamy mixture with no big lumps.

Place the raw chicken breasts in a single layer in the bottom of the slow cooker. If they overlap slightly, that’s fine, but avoid stacking them too thickly so they cook evenly.

Pour the creamy mixture evenly over the raw chicken breasts, using a spatula to spread it so the chicken is lightly coated and surrounded by the pale sauce. The chicken should be nestled in the mixture, as in a loose, creamy bath.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and reaches an internal temperature of 165°F.

Once cooked, use two forks to gently shred or slice the chicken breasts directly in the slow cooker, stirring them into the creamy sauce to coat every piece. Taste and adjust seasoning with a pinch of salt or black pepper if desired.

Serve the tender, creamy Amish-style chicken hot over noodles, rice, or mashed potatoes, spooning plenty of the pale, rich sauce over the top.

For a slightly lighter version, substitute plain Greek yogurt for half of the sour cream; just add it toward the end of cooking to prevent curdling. If you prefer bone-in flavor, you can use bone-in, skinless chicken thighs instead of breasts and extend the cook time by about 1 hour on LOW. To add a touch of color without losing the simple look, stir in 1 cup of frozen peas or a handful of chopped fresh parsley during the last 15 minutes of cooking. For a more classic Amish church-supper feel, serve the chicken over wide egg noodles with a side of buttered corn. If you’d like a thicker sauce, remove the lid for the last 20 to 30 minutes on HIGH to let some moisture evaporate, or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until slightly thickened. You can also assemble everything in the slow cooker insert the night before (chicken plus mixed sauce), cover, refrigerate, and then set it straight into the slow cooker in the morning—just add an extra 30 minutes or so to the cook time to account for the chill.