This slow cooker 5-ingredient depression chicken fricassee is the sort of make-do, stick-to-your-ribs supper my mother leaned on when money was tight and the days were long. It leans on pantry staples and a humble can of evaporated milk, poured straight over raw chicken pieces in the slow cooker with just three more simple ingredients. By suppertime, you’ve got tender chicken in a creamy, old-fashioned gravy that tastes like something a church basement potluck would be proud to claim.
It’s the kind of comforting dinner I always suggest first when someone tells me they’re tired, low on groceries, and just need something warm and kind on the table.
Serve this creamy chicken fricassee spooned over hot mashed potatoes, buttered egg noodles, or plain white rice to soak up every bit of the gravy. A side of peas, green beans, or a simple mixed vegetable medley brings a little color and freshness to the plate. If you’ve got time, warm up some dinner rolls or slice a crusty loaf of bread for dipping.
A sprinkle of extra black pepper at the table and maybe a little chopped parsley, if you have it, are all you need to finish this cozy, farmhouse-style meal.
Slow Cooker 5-Ingredient Depression Chicken Fricassee
Servings: 4
Ingredients
2 to 2 1/2 pounds bone-in chicken pieces (thighs and drumsticks work well)
1 teaspoon salt
1/2 teaspoon black pepper
1 (12-ounce) can evaporated milk
1 (10.5-ounce) can condensed cream of mushroom soup
Directions
Place the raw chicken pieces in the bottom of a 4- to 6-quart slow cooker, spreading them out in an even layer so they’re mostly in a single layer and not piled too high.
Sprinkle the salt and black pepper evenly over the raw chicken pieces. This simple seasoning is what gives the meat good, old-fashioned flavor under the creamy sauce.
In a medium bowl, stir together the evaporated milk and the condensed cream of mushroom soup until fairly smooth. It doesn’t have to be perfect, just combined enough that the soup loosens into the milk.
Pour the evaporated milk and soup mixture evenly over the seasoned raw chicken pieces in the slow cooker, making sure the chicken is mostly coated. The liquid will look thin now, but it will thicken into a cozy, spoonable gravy as it cooks.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 4 hours, until the chicken is very tender and reaches a safe internal temperature of 165°F (74°C).
Once cooked, taste the gravy and add a pinch more salt or pepper if needed. If you prefer a slightly thicker gravy, remove the lid and let the slow cooker stand on WARM for 10 to 15 minutes, or ladle some of the hot gravy into a bowl and let it sit a few minutes to thicken slightly before serving.
Serve the chicken pieces hot with plenty of the creamy fricassee gravy spooned over them and over your choice of potatoes, noodles, or rice.
Variations & Tips
If cream of mushroom soup isn’t a family favorite, you can swap in cream of chicken or cream of celery soup for a slightly different, but still very comforting, flavor. For a bit more savoriness, add 1/2 teaspoon of garlic powder or onion powder along with the salt and pepper—these seasonings were common in Midwestern pantries when fresh onions weren’t on hand.
If you’d like a little more body to the gravy, stir 1 tablespoon of flour into the evaporated milk and soup mixture before pouring it over the chicken. Boneless, skinless chicken thighs can be used in place of bone-in pieces; just check for doneness a little earlier, as they may cook faster.
To stretch the meal in true Depression-era fashion, add a handful of sliced mushrooms or a cup of frozen mixed vegetables during the last hour of cooking. Leftovers reheat gently on the stovetop with a splash of milk to loosen the sauce, and they’re wonderful tucked into biscuits or served over toast for a simple next-day lunch.