Toss raw dry egg noodles in the crock and 3 other simple ingredients to create a dinner so delicious your husband will be begging for it every single week!

This little slow cooker noodle dish is the kind of practical comfort food that fits right into a busy Fourth of July, or any weeknight when you’d rather be out on the porch than standing over a hot stove. It reminds me of the church basement potlucks of my childhood here in the Midwest, where somebody always showed up with buttery egg noodles that disappeared before the desserts. The beauty of this recipe is in its simplicity: you toss raw dry egg noodles straight into the crock with just three other humble ingredients, flip the switch, and let the slow cooker do the work. The noodles soak up a rich, savory broth and butter, turning into a creamy, stick-to-your-ribs side or main dish that has that old-fashioned flavor my family never tires of.

Serve these slow cooker egg noodles piled high in a shallow bowl with a sprinkle of black pepper and a little extra butter if you like. They’re wonderful alongside grilled burgers, brats, or barbecue chicken for the Fourth of July, and they pair nicely with sliced roast beef or meatloaf any other time of year. Add a simple green salad or buttered corn on the cob to lighten things up, or spoon the noodles over mashed potatoes for a true Midwestern-style, double-comfort supper.

Servings: 4

8 oz raw dry wide egg noodles

Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or nonstick spray to help keep the noodles from sticking too much.

Spread the raw dry egg noodles evenly over the bottom of the slow cooker. They will look just like that top-down photo you snapped with your phone—bare, uncooked noodles waiting for some love.

In a medium bowl, whisk together the chicken broth and the condensed cream of chicken soup until fairly smooth. It doesn’t have to be perfect, but you want the soup loosened up so it coats the noodles evenly.

Pour the broth and soup mixture slowly over the dry noodles, making sure all the noodles get moistened. Use the back of a spoon to gently press any noodles down into the liquid if they’re sitting too high and dry.

Dot the top with the pieces of butter, spacing them out so they can melt down over the noodles as they cook.

Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours. Around the 1½-hour mark, gently open the lid and give the noodles a soft stir, scraping along the bottom and sides to prevent sticking and to help them cook evenly. Replace the lid promptly so you don’t lose too much heat.

Continue cooking on LOW, checking every 30 minutes after the 2-hour point. Stir gently each time. The noodles are done when they are tender but not mushy and most of the liquid has been absorbed into a creamy sauce. If they seem too dry before they’re tender, stir in a splash of extra broth or water, about 2 to 4 tablespoons at a time.

Once the noodles are cooked to your liking, turn the slow cooker to WARM. Let them sit for 5 to 10 minutes to thicken slightly, then taste and season with a little salt and pepper if desired. Serve hot, straight from the crock, and watch how quickly they disappear.

For a richer flavor, you can use a mix of chicken broth and beef broth, or even substitute cream of mushroom soup for the cream of chicken. If your family likes a little more creaminess, stir in 1/4 to 1/2 cup of sour cream or a splash of heavy cream right at the end of cooking. To make this a heartier main dish, fold in 1 to 2 cups of cooked, shredded chicken, leftover roast beef, or diced ham during the last 20 to 30 minutes of cook time, just long enough to warm through. A handful of frozen peas or corn stirred in near the end adds a bit of color and sweetness that reminds me of farmhouse Sunday dinners. You can also swap in garlic powder, onion powder, or a pinch of dried parsley for a little extra flavor without complicating the ingredient list too much. Food safety tips: Always use low heat for this recipe so the noodles have time to absorb the liquid without burning. Keep the lid on the slow cooker as much as possible to maintain a safe cooking temperature. If you add cooked meat, be sure it was previously refrigerated and reheated to a safe internal temperature of 165°F before serving. Do not leave the finished noodles sitting at room temperature for more than 2 hours; switch the slow cooker to WARM and refrigerate leftovers promptly in shallow containers. Leftovers should be eaten within 3 to 4 days and reheated thoroughly before serving.