Dump diced celery over chicken pieces, with 3 more ingredients, into slow cooker for a simple supper that everyone asks me to make again

This little slow cooker supper reminds me of the kind of thrifty, no-fuss meals farm wives leaned on when the day got away from them. It starts exactly the way the headline says: you simply dump a good pile of diced celery over raw chicken pieces in the slow cooker, add just three more pantry ingredients, and walk away. By suppertime you have tender, brothy Amish-style chicken and celery that you toss with hot pasta for a comforting, stick-to-your-ribs meal that folks always ask me to make again. It’s humble, inexpensive, and built for busy days, but it tastes like you fussed.

Serve this creamy celery chicken over wide egg noodles or another sturdy pasta that can soak up the sauce. A side of buttered peas or green beans and a simple lettuce salad with a tangy dressing balance the richness nicely. At my house, we pass a little extra black pepper at the table, and if there’s time, I’ll add warm dinner rolls or slices of buttered bread to mop up every bit of the broth. A dish of applesauce or sliced fresh fruit on the side keeps it feeling like a classic Midwestern family supper.

Servings: 6

2 pounds boneless, skinless chicken thighs or breasts, cut into large chunks

Place the raw chicken pieces in an even layer on the bottom of a 5- to 6-quart slow cooker.

Dump the diced celery evenly over the chicken, spreading it so it mostly covers the meat. This is the heart of the recipe and what gives the dish its old-fashioned celery flavor.

In a medium bowl, whisk together the condensed cream of chicken soup and the chicken broth until fairly smooth. Pour this mixture over the celery and chicken, making sure most of the chicken is covered with liquid.

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 hours, until the chicken is very tender and easily shreds with a fork and the celery is soft.

About 20 minutes before you plan to serve, bring a large pot of salted water to a boil on the stove. Add the egg noodles or pasta and cook according to the package directions until just tender. Drain well.

While the pasta cooks, use two forks to gently shred or break up the chicken pieces right in the slow cooker, stirring them together with the celery and creamy broth to make a chunky sauce.

Add the hot, drained pasta to the slow cooker and gently toss until all the noodles are coated in the celery chicken mixture. If the sauce seems too thick, you can splash in a bit of hot water or extra broth until it looks the way you like.

Taste and adjust seasoning with a little salt and black pepper if needed, then serve warm straight from the slow cooker, spooning plenty of chicken, celery, and sauce over each portion of pasta.

You can use bone-in, skinless chicken thighs for even more flavor; just be sure to remove the bones before tossing the sauce with the pasta. If you prefer rice instead of pasta, cook 3 cups of white rice separately and spoon the celery chicken over the top instead of stirring it in. For extra richness, stir in 1/4 to 1/2 cup sour cream at the end of cooking before adding the pasta, but do this off heat so it doesn’t curdle. A handful of frozen peas or sliced carrots can be added on top of the celery for a bit more color and sweetness; they will cook along with everything else. If sodium is a concern, choose low-sodium cream soup and broth, and taste before adding any extra salt. For food safety, always start with fully thawed chicken, keep the lid on the slow cooker while it’s running, and cook until the chicken reaches at least 165°F in the thickest pieces. Refrigerate leftovers within 2 hours of cooking, and reheat thoroughly until steaming hot before serving again. Avoid leaving cooked chicken dishes on “warm” for more than 2 to 3 hours to reduce the risk of bacterial growth.