There is something mighty comforting about a slow cooker supper that asks very little of you and still turns out tender, savory, and fit for a hungry family at the end of the day. This 4-Ingredient Slow Cooker 1960s Porch Supper leans on the kind of pantry cooking that was common in Midwestern kitchens years ago, when a handful of dependable staples and a practical cook could put supper on the table without any fuss. Using raw chicken medallions keeps it quick to prep, and the slow cooker does the rest while the house fills with that old-fashioned supper smell.
Spoon this chicken over fluffy mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of the rich sauce. A side of green beans, sweet corn, or a simple lettuce salad fits right in, and if you want to round it out the old porch-supper way, warm dinner rolls and a dish of sliced tomatoes make it feel complete.
4-Ingredient Slow Cooker 1960s Porch Supper
Servings: 4 to 6
Ingredients
1 1/2 pounds raw chicken medallions
Directions
1. Lightly coat the inside of your slow cooker with cooking spray or a little butter if desired, then spread the raw chicken medallions evenly across the bottom.
2. In a medium bowl, stir together the condensed cream of chicken soup, onion soup mix, and sour cream until smooth and well blended.
3. Spoon the mixture over the chicken medallions and spread it gently so all the pieces are coated.
4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is fully cooked and tender.
5. Give the sauce a gentle stir, then serve the chicken hot over mashed potatoes, noodles, or rice.
Variations & Tips
For extra richness: Stir in 1/2 cup softened cream cheese during the last 20 to 30 minutes of cooking for an even thicker, silkier sauce that is wonderful over noodles.
Mushroom version: Add 1 cup sliced mushrooms under or over the chicken before cooking if your family likes that old-fashioned supper-house flavor. They cook down beautifully into the sauce.
Watch the cooking time: Chicken medallions are smaller than full breasts, so check them on the early side to keep them tender. You want the chicken cooked through but not left so long that it turns dry around the edges.
Make it a full meal: If you have room in the slow cooker, a handful of baby carrots or a few sliced onions can go right in with the chicken, though that does move it past the tidy four-ingredient idea.
