Pour gravy mix over pork butt, along with 3 other ingredients, into slow cooker for a filling treat that I make without even thinking twice

This slow cooker 5-ingredient Amish-style cream gravy pork pasta is the kind of comforting, no-fuss dinner I reach for on busy weeks, when I want something filling that practically makes itself. The method is exactly as simple as the headline promises: you pour a packet of gravy mix over a raw pork butt in the slow cooker, add just three more pantry ingredients, and let time and low heat do the work. The creamy, gravy-coated pork gets shredded and folded into hot pasta for a Midwestern-style, stick-to-your-ribs meal that nods to the thrifty, hearty cooking traditions often called Amish or country-style in our region.

Serve the pork and cream gravy over wide egg noodles or your favorite short pasta, with a sprinkle of black pepper and fresh parsley if you have it. A crisp green salad with a sharp vinaigrette or simple steamed green beans will balance the richness nicely. I also like to add a side of buttered peas or roasted carrots for color and sweetness. If you’re feeding a crowd, round things out with warm dinner rolls or crusty bread to swipe through any extra gravy in the bowl.

Servings: 6

3 to 3 1/2 pounds boneless pork butt (also called pork shoulder), trimmed of excess hard fat

Place the raw pork butt in the bottom of a 5- to 7-quart slow cooker, fat side up if there is a cap of fat remaining. The meat should sit in a single piece in the center of the crock.

Sprinkle the dry gravy mix evenly over the top of the pork butt, letting it fall over the sides so some lands on the bottom of the slow cooker as well. This is your main seasoning, so try to cover most of the surface.

Pour the chicken broth around the pork, not directly on top, so you don’t wash off all the gravy mix. The liquid should come about one-third of the way up the sides of the meat.

Pour the heavy cream over the pork and gravy mix, letting it mingle with the broth. Do not stir; leaving it as a loose layer allows the pork to braise gently while the gravy thickens and enriches over time.

Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for about 4 to 5 hours, until the pork is very tender and easily shreds with a fork. Cooking on LOW will give you a slightly silkier gravy, but either setting works.

Once the pork is tender, use two forks to carefully shred it directly in the slow cooker, removing any large pieces of fat as you go. Stir the shredded pork into the creamy gravy so everything is evenly combined and coated.

Taste the gravy and pork mixture and adjust the seasoning if needed. Most gravy mixes are salty enough, but you can add a pinch of salt, black pepper, or a splash of additional cream or broth to reach your preferred flavor and consistency.

About 15 minutes before you’re ready to serve, bring a large pot of salted water to a boil on the stovetop. Cook the egg noodles or pasta according to the package directions until just al dente, then drain well.

Add the hot, drained pasta to the slow cooker, gently folding it into the shredded pork and cream gravy until every piece of pasta is coated. If the mixture seems too thick, splash in a bit of hot water or extra broth to loosen it slightly.

Let the pasta and pork sit together in the slow cooker on WARM for 5 to 10 minutes to allow the flavors to meld and the sauce to cling to the noodles. Serve straight from the slow cooker, spooning generous portions into warm bowls.

For a slightly lighter version, you can swap half-and-half for half of the heavy cream, though the sauce will be a bit thinner. If you prefer a stronger savory note, use beef broth instead of chicken, or choose a brown gravy packet rather than pork gravy. To add a gentle herbal layer without complicating the ingredient list too much, stir in 1 teaspoon of dried thyme or Italian seasoning with the gravy mix. If you’d like vegetables in the dish, you can fold in 1 to 2 cups of thawed frozen peas or mixed vegetables during the last 15 to 20 minutes of slow cooking, or simply serve steamed broccoli or green beans on the side. For a richer, almost stroganoff-like profile, stir in 1/2 cup of sour cream at the end, off the heat, just before adding the pasta. Food safety tips: Always start with fresh, properly refrigerated pork butt, and avoid leaving it at room temperature for extended periods before cooking. Make sure your slow cooker is at least half full but not overfilled so it reaches a safe temperature quickly; if your pork roast is very large, trim it to fit in a single layer. Cook on LOW or HIGH as directed without repeatedly lifting the lid, which can significantly drop the internal temperature. The pork should reach at least 190°F internally for easy shredding; use a meat thermometer if in doubt. Once cooked, do not leave the finished dish in the slow cooker on the WARM setting for more than 2 hours. Cool leftovers quickly, store them in shallow containers in the refrigerator, and enjoy within 3 to 4 days, reheating thoroughly before serving.