Mid-June Sunday Suppers: Just 5 ingredients total. Toss it all together before church and return to a house that smells spectacular.

This is my kind of Mid-June Sunday supper: five ingredients, one slow cooker, and a house that smells incredible when you walk back in the door. I started making this when I went back to work after maternity leave and needed something I could toss together before church, forget about, and still feel proud serving later. The chicken cooks down into slow-roasted, succulent chunks that sit in a velvety, savory sauce—perfect for spooning over whatever easy sides you have on hand. It’s not tied to any specific cuisine, just a simple, practical Midwest-style comfort dinner that fits real life.

Serve the tender chicken and its rich sauce over fluffy rice, mashed potatoes, or buttered egg noodles to soak up every bit of that velvety reduction. Add a simple green side like steamed green beans, a bagged salad, or roasted asparagus to keep it fresh and light for mid-June. Warm dinner rolls or crusty bread are great for mopping up the extra sauce. For a slightly lighter plate, pile the chicken onto cooked quinoa or cauliflower rice and top with a sprinkle of fresh parsley if you have it on hand.

Servings: 6

3 lb boneless skinless chicken thighs, cut into large chunks

Lightly grease the inside of a 5- to 6-quart slow cooker with 1 tablespoon of the olive oil to help prevent sticking and make cleanup easier.

Cut the boneless skinless chicken thighs into large, bite-size chunks (about 1 1/2-inch pieces). Pat them dry with paper towels so they brown and thicken the sauce better as they cook.

Place the chicken chunks in an even layer in the bottom of the prepared slow cooker. Drizzle with the remaining 1 tablespoon olive oil and toss lightly to coat.

In a medium bowl, whisk together the low-sodium chicken broth, heavy cream, and dry onion soup mix until the soup mix is mostly dissolved and the mixture looks smooth and creamy.

Pour the broth and cream mixture evenly over the chicken chunks, making sure most of the chicken is submerged in the liquid so it cooks into tender, succulent pieces.

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. Avoid lifting the lid more than necessary so the sauce can reduce into a velvety, opaque consistency.

Once the chicken is cooked, gently stir the mixture in the slow cooker. The chicken chunks should be coated in a rich, savory, slightly thickened sauce. If you’d like the sauce a bit thicker, remove the lid and cook on HIGH for an additional 15 to 20 minutes, stirring once, to let some liquid evaporate.

Taste the sauce and adjust seasoning only if needed; the onion soup mix is salty, so you may find you don’t need extra salt at all. Serve the slow-roasted chicken chunks hot, spooning plenty of the velvety reduction over each portion.

For a lighter version, swap the heavy cream for half-and-half or evaporated milk; just know the sauce will be slightly thinner and less rich. You can also use boneless skinless chicken breasts instead of thighs, but check for doneness on the earlier side so they don’t dry out—breasts usually finish a bit faster. To add a little tang, stir in 2 to 3 tablespoons of cream cheese or plain Greek yogurt at the very end (off heat) until melted and smooth; this keeps you at five ingredients if you simply replace the heavy cream rather than add more. If you want a touch of sweetness, choose a caramelized onion soup mix or add a small splash of apple juice in place of some broth. For meal prep, portion the cooked chicken and sauce into containers with rice or noodles and refrigerate up to 3 to 4 days, or freeze for up to 2 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce thickens too much. Food safety tips: Always start with fully thawed chicken; cooking large frozen pieces in a slow cooker can keep the meat at unsafe temperatures too long. Keep the slow cooker covered during cooking to maintain a safe, steady heat. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before serving. Refrigerate leftovers within 2 hours of cooking and reheat leftovers to 165°F before eating.