A sweet church friend showed me this old-fashioned meal using exactly 3 ingredients tossed together. You come home to the most tender, creamy dinner that completely melts in your mouth.

This slow cooker 3-ingredient creamy celery chicken is the sort of old-fashioned church-supper meal that has quietly fed farm families for generations. A sweet church friend of mine showed me this years ago, and I’ve leaned on it ever since for busy days when I still want something that tastes like I fussed. You simply toss three humble ingredients together in the crock, switch it on, and come home to tender chicken bathed in a velvety, celery-flecked cream sauce that melts in your mouth. It’s the kind of simple comfort that feels right at home on a Midwestern table, especially when the weather turns cool and you’re craving something warm and familiar without a lot of work.

Serve this creamy celery chicken spooned over fluffy mashed potatoes, buttered egg noodles, or steamed white rice so all that rich sauce has something to soak into. A simple side of buttered peas, green beans, or a tossed salad helps balance the creaminess. Warm dinner rolls or slices of soft white bread are perfect for mopping up every last bit of sauce. For a potluck or church supper, keep it on the warm setting in the slow cooker and set out a pan of mashed potatoes or a pot of noodles beside it so folks can serve themselves.

Servings: 6

2 to 2 1/2 pounds boneless, skinless chicken breasts or thighs

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or cooking spray for easier cleanup.

Lay the chicken breasts or thighs in a single layer in the bottom of the slow cooker. It’s fine if they overlap a little, but try not to pile them too high in one spot so they cook evenly.

In a medium bowl, stir together the condensed cream of celery soup and the finely chopped celery until the celery is evenly distributed. The mixture will be thick at this point—that’s exactly what you want for a rich, creamy sauce.

Pour the soup and celery mixture evenly over the chicken, using a spatula to spread it so all the pieces are well coated. There is no need to add water or broth; the chicken will release juices as it cooks and thin the sauce just enough.

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 apart with a fork. Cooking on LOW will give the most melt-in-your-mouth texture.

Once the chicken is done, gently shred or cut it into large bite-size pieces right in the slow cooker using two forks or a serving spoon. Stir lightly to coat all the pieces with the creamy celery sauce, being careful not to break the chicken down too much if you prefer chunks.

Taste the sauce and, if you like, add a small pinch of salt and black pepper right at the end, stirring gently. (Many folks find the soup gives enough seasoning on its own, especially when served over salted potatoes or noodles.)

Serve the creamy celery chicken hot, spooned over mashed potatoes, buttered noodles, or rice, making sure each plate gets plenty of that thick, white, celery-flecked sauce.

For a slightly richer flavor, you can use a mix of chicken breasts and thighs, which stay especially moist during the long, slow cooking. If you enjoy a stronger celery taste, increase the chopped celery to 1 1/2 cups, or stir in an extra handful of finely chopped celery leaves near the end for fresh, green flecks. A spoonful of sour cream or plain cream cheese stirred in during the last 15 minutes will make the sauce even silkier, though this does technically add another ingredient beyond the original three. If sodium is a concern, choose reduced-sodium condensed cream of celery soup and avoid adding extra salt, letting each person season at the table instead. For a bit of color, top each serving with a sprinkle of chopped fresh parsley or celery leaves. Food safety tips: Always start with fully thawed chicken if it was previously frozen; do not put frozen chicken directly into the slow cooker, as it can sit too long at unsafe temperatures. Keep the lid on while cooking so the heat stays consistent, and check that the chicken has reached an internal temperature of at least 165°F (74°C) before serving. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat gently until steaming hot before eating.