Throw dry stelline in the crock pot and 4 easy ingredients to get a meal so delicious the whole block will be begging for more.

This little slow cooker stelline supper is the kind of cozy, no-fuss meal I lean on when the day’s gotten away from me but I still want something that tastes like I fussed. It starts with dry stelline pasta scattered right in the bottom of the crock pot, then just four more pantry-friendly ingredients go in on top. By the time the house smells like a small-town church supper, the stelline have soaked up a pale, savory broth and turned into a comforting, spoonable dish that feels like a hug in a bowl. It reminds me of the simple, thrifty suppers my mother made on the farm, stretching a bit of chicken and broth into enough to feed whoever happened to show up at the table.

Ladle this stelline supper into warm bowls and top with a little extra shredded rotisserie chicken if you have it, plus a crack of black pepper. It’s lovely with a crisp green salad or sliced garden tomatoes in the summer, or buttered peas and carrots in the colder months. A pan of cornbread, biscuits, or just some buttered toast on the side turns it into a stick-to-your-ribs meal. If you like, set out a small bowl of grated Parmesan so folks can sprinkle their own at the table.

Servings: 4

1 1/2 cups dry stelline pasta

Scatter the dry stelline pasta evenly over the bottom of a 4- to 6-quart slow cooker, so they form a single, even layer. Nestle the bay leaf on top of the pasta.

Sprinkle the finely diced onion evenly over the dry stelline. Spread the shredded chicken over the onions so everything is fairly level.

Slowly pour the chicken broth over the center of the slow cooker, letting it splash out and move through the stelline, onion, and chicken until everything is just covered in a pale broth.

Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, or until the stelline are tender and most of the broth has been absorbed into a thick, spoonable mixture. Stir once gently about halfway through, if you’re nearby, to keep the pasta from clumping, but it’s not strictly necessary.

Once the stelline are tender, remove and discard the bay leaf. Give everything a good stir, taste, and adjust seasoning at the table with salt and pepper if desired. Serve hot, right from the crock pot.

If you grew up on simple Midwestern chicken and noodles, this will feel familiar, and it’s easy to nudge it toward your own memories. For a creamier version, stir in 1/2 to 3/4 cup of milk or half-and-half at the very end and let it warm through for 5 to 10 minutes on LOW (do not boil dairy in the slow cooker, as it can curdle). You can swap the chicken and chicken broth for turkey and turkey broth after the holidays, or use vegetable broth and skip the meat for a simple meatless side dish. A small handful of frozen peas or finely diced carrots can be stirred in during the last 20 to 30 minutes of cooking for a bit of color and sweetness. If you want a little more savoriness, a light sprinkle of grated Parmesan at the table is lovely without changing the core recipe. Food safety tips: Always start with fully cooked chicken—this recipe is designed for leftover or rotisserie chicken, not raw. If using leftover chicken, be sure it has been refrigerated promptly after cooking and used within 3 to 4 days. Keep the slow cooker covered while cooking to maintain a safe temperature, and refrigerate leftovers within 2 hours of serving in shallow containers. Reheat leftovers thoroughly until steaming hot before eating, and add a splash of broth or water if the stelline have thickened too much in the fridge.