Toss raw split chicken breasts in the crock and 3 other ingredients to get a meal so delicious your husband will be begging for more!

This 4-ingredient slow cooker casserole is a true throwback to the 1970s, when weeknight dinners often started with a can of soup and a package of chicken. It’s the kind of comforting, no-fuss meal a Midwestern dad would have called his favorite: hearty, savory, and endlessly satisfying. You literally toss raw split chicken breasts into the crock with just three more pantry staples, walk away, and come back to tender, fall-off-the-bone chicken nestled in a creamy, flavorful sauce. It’s perfect for busy days when you want something that tastes like you fussed, even though you didn’t.

Serve the chicken and its creamy rice-and-mushroom base in shallow bowls or on plates, making sure everyone gets plenty of the sauce. A simple green side—like steamed green beans, a crisp tossed salad, or buttered peas—balances the richness nicely. Warm dinner rolls or buttered toast are very 1970s and perfect for mopping up the extra sauce. If you’d like a glass of wine, a light, crisp white such as Pinot Grigio or Sauvignon Blanc works well, though iced tea or lemonade feel right at home with this nostalgic casserole.

Servings: 4

3 to 4 raw split chicken breasts (about 2 1/2 to 3 pounds total), skin-on and bone-in

Lightly grease the inside of a 5- to 6-quart slow cooker with a thin film of oil or nonstick spray to help prevent sticking.

Spread the uncooked long-grain white rice evenly over the bottom of the slow cooker, forming a flat, even layer.

In a medium bowl, whisk together the condensed cream of mushroom soup and 1 1/2 cups of water until smooth and pourable. Pour this mixture evenly over the rice, making sure all of the rice is moistened. Do not stir once the rice is covered.

Lay the raw split chicken breasts, skin side up, directly on top of the soup-covered rice in a single layer. This should look like a close-up of raw split chicken breasts sitting at the bottom of the slow cooker over the saucy rice layer.

Sprinkle the dry onion soup mix evenly over the top of the chicken breasts, coating the surface of the chicken and the exposed sauce. Do not add extra salt at this stage; the soup mix is already well seasoned.

Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or on HIGH for about 3 to 3 1/2 hours, until the chicken is cooked through (internal temperature reaches at least 165°F/74°C) and the rice is tender. Avoid lifting the lid during the first few hours so the rice can steam properly.

Once cooked, carefully remove the chicken breasts to a plate. Stir the rice and sauce mixture in the bottom of the slow cooker to combine; it should be creamy and thick. Taste and adjust seasoning with pepper if desired.

Serve each split chicken breast over a generous scoop of the creamy rice and mushroom mixture. Spoon some of the sauce over the chicken, discarding the skin if you prefer a lighter dish.

For a slightly lighter version, you can remove the skin from the split chicken breasts before placing them in the slow cooker, though keeping the skin on during cooking adds flavor and moisture. If you prefer a different soup base, cream of celery or cream of chicken soup both work well and keep the 1970s casserole vibe. You can also stir 1 to 1 1/2 cups of sliced fresh mushrooms or frozen mixed vegetables into the rice-and-soup mixture before adding the chicken for extra texture and nutrition. For a bit more flavor depth, sprinkle a pinch of dried thyme or paprika over the chicken along with the onion soup mix. If you need to reduce sodium, look for low-sodium condensed soup and a reduced-sodium onion soup mix, and avoid adding extra salt until after tasting. Food safety tips: Always start with fully thawed, refrigerated chicken; do not cook from frozen in the slow cooker, as it can stay too long in the temperature danger zone (40°F to 140°F). Use a food thermometer to confirm the thickest part of the chicken reaches at least 165°F/74°C. Once cooked, do not leave the casserole on the warm setting for more than 2 hours; refrigerate leftovers promptly in shallow containers and use within 3 to 4 days, reheating to 165°F/74°C before serving.