My mom always made this creamy and thick homestyle dish when grocery day was still a week away. Simply toss 3 ingredients together for a warm comforting bowl of pure nostalgic goodness.

This slow cooker 3-ingredient chicken gravy noodles recipe is the kind of thrifty, comforting dish my mom leaned on when payday was still a week away and the pantry looked bare. It’s a true Midwestern-style bowl of comfort: wide egg noodles smothered in a thick, golden chicken gravy that tastes like it simmered all day on the stovetop. Using just chicken, cream of chicken soup, and dry onion soup mix, the slow cooker does the work while you go about your day. By dinnertime, you’ll have tender, shredded chicken and a rich, creamy gravy ready to spoon over noodles for a nostalgic, homestyle meal.

Serve the chicken and gravy ladled generously over hot, buttered wide egg noodles on a warm plate so the sauce clings nicely. A simple green side like steamed peas, sautéed green beans, or a crisp salad with a tangy vinaigrette helps balance the richness. If you want to stretch the meal further, add a side of crusty bread or dinner rolls to mop up the extra gravy. For a classic Midwestern table, pair it with applesauce or sliced fresh apples and a glass of iced tea or milk.

Servings: 6

2 pounds boneless, skinless chicken breasts or thighs

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Place the chicken breasts or thighs in an even layer on the bottom of the slow cooker.

In a medium bowl, whisk together the condensed cream of chicken soup and the dry onion soup mix until smooth and well combined. Do not add water; you want a thick, rich gravy.

Pour the soup mixture evenly over the chicken, making sure all of the pieces are coated with the sauce.

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. Cooking times can vary slightly based on your slow cooker.

Once the chicken is cooked through, use two forks to shred it directly in the slow cooker, stirring it into the thickened gravy until evenly distributed.

Taste the gravy and, if desired, adjust with a small pinch of salt and pepper. The onion soup mix is already salty, so add extra seasoning cautiously.

While the chicken is finishing, cook the wide egg noodles in a large pot of salted boiling water according to package directions until just tender. Drain well.

To serve, place a portion of hot egg noodles onto each plate and spoon the creamy chicken and gravy generously over the top. Serve immediately while hot and thick.

For a slightly lighter version, you can use low-fat condensed cream of chicken soup, though the gravy will be a bit less rich. If you like extra creaminess, stir in 2 to 4 tablespoons of cream cheese or sour cream into the hot gravy after shredding the chicken, letting it melt completely before serving. For a more herb-forward flavor, add 1 teaspoon of dried parsley or thyme along with the soup mix. If your pantry is running low on noodles, you can serve the chicken and gravy over mashed potatoes, rice, or even toasted bread for an open-faced, diner-style sandwich. To make it more vegetable-heavy, stir in a bag of frozen peas and carrots or mixed vegetables during the last 30 to 45 minutes of cooking so they warm through without turning mushy. For food safety, always start with fully thawed chicken, not frozen, to ensure even cooking in the slow cooker, and cook until the chicken reaches an internal temperature of at least 165°F (74°C). Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating thoroughly until steaming hot before serving again.