Toss raw skinless chicken fillets in the crock pot and 4 other ingredients to get a meal so delicious your husband will be begging for more!

This 5-ingredient slow cooker chicken supper is my riff on the kind of Sunday meal many Midwestern granddads grew up eating in the 1970s: simple, creamy, and built to simmer all afternoon while everyone else relaxed. You literally toss raw skinless chicken fillets into the crock pot, add four pantry-friendly ingredients, and walk away. What comes out is tender, saucy chicken that tastes like a throwback church potluck dish—comforting, unfussy, and very likely to have your husband (or anyone at the table) going back for seconds.

Serve this creamy chicken over fluffy white rice, buttered egg noodles, or mashed potatoes to catch every bit of the sauce. A simple green vegetable—like steamed green beans, peas, or a crisp side salad with a tangy vinaigrette—keeps the plate balanced. Warm dinner rolls or sliced crusty bread are very 1970s and perfect for mopping up the extra gravy-like sauce. If you’d like to modernize it a bit, add a squeeze of lemon at the table and a sprinkle of fresh parsley for brightness.

Servings: 4

2 pounds raw skinless chicken breast fillets (about 4 large fillets)

Place the raw skinless chicken breast fillets in a single layer on the bottom of a 4- to 6-quart slow cooker. This is your foundation, and it should look like a close-up of plain chicken resting in the crock.

In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and chicken broth until mostly smooth and evenly combined. This creates a classic 1970s-style creamy base with lots of flavor from the onion mix.

Pour the soup mixture evenly over the chicken fillets, making sure all the pieces are coated. Use a spoon to nudge the sauce around so it seeps between the fillets, but do not stir the chicken up from the bottom.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through and very tender. The internal temperature of the thickest part of the chicken should reach at least 165°F (74°C).

Once the chicken is cooked, carefully remove the fillets to a plate or shallow dish. Tent loosely with foil to keep warm while you finish the sauce.

Whisk the sour cream into the hot cooking liquid in the slow cooker until smooth and creamy. If you’d like a slightly thicker sauce, let it cook uncovered on HIGH for an additional 10 to 15 minutes, stirring occasionally.

Return the chicken fillets to the slow cooker, gently turning them to coat in the creamy sauce. Let them sit on LOW for about 5 minutes so the flavors meld.

Taste the sauce and adjust seasoning if needed, adding a pinch of salt or black pepper to taste (the soup mix is salty, so you may not need much). Serve the chicken fillets hot, generously spooned with the creamy onion-mushroom sauce over your choice of rice, noodles, or potatoes.

To nudge this toward how different families might have made it in the 1970s, you can swap the cream of mushroom soup for cream of chicken or cream of celery soup, or use a mix of two cans for a larger batch. For a slightly richer flavor, use boneless, skinless chicken thighs instead of breast fillets; they’re more forgiving if cooked a little longer. If you’d like to add vegetables directly to the pot, layer 1 to 2 cups of sliced mushrooms, carrots, or frozen green beans over the chicken before pouring on the soup mixture. For a lighter version, use reduced-fat condensed soup and light sour cream, and serve over cauliflower mash or steamed vegetables instead of starch. To add a modern twist, stir in a teaspoon of Dijon mustard or a splash of white wine with the broth, or finish with fresh chopped parsley or chives. Food safety tips: Always place the chicken fillets into the slow cooker raw and fully thawed; do not cook from frozen, as that can keep the chicken in the temperature danger zone (40°F to 140°F) for too long. Keep the lid on the slow cooker as much as possible to maintain a safe cooking temperature. Use a food thermometer to confirm the chicken has reached an internal temperature of at least 165°F (74°C) before serving. If you add vegetables, cut them into uniform pieces so they cook evenly. Cool leftovers promptly and refrigerate within 2 hours; reheat thoroughly to at least 165°F before eating.