When the summer heat settles in and nobody wants the oven running, a slow cooker supper is about as welcome as a shade tree by the porch. This 5-ingredient slow cooker bake leans on simple pantry and refrigerator staples to make something rich, cozy, and easy, with tender golden layers and creamy ivory ribbons that melt right in. It has that old-fashioned practical spirit so many Midwestern cooks appreciate: make do with a few ingredients, let time do the heavy lifting, and set a hearty dish on the table by supper.
Serve this warm with a crisp green salad, sliced garden tomatoes, buttered green beans, or sweet corn on the cob for a fine summer plate. If you want to stretch it a bit further, add toasted bread, a scoop of rice, or roasted baby potatoes on the side to catch every bit of the creamy, savory goodness from the slow cooker.
5-Ingredient Slow Cooker Summer Golden-Blonde and Ivory Bake
Servings: 6
Ingredients
2 pounds boneless, skinless chicken thighs
1 pound small golden potatoes, halved
1 large sweet onion, thinly sliced
1 can (10.5 ounces) condensed cream of chicken soup
1 1/2 cups shredded mozzarella cheese
Directions
1. Lightly grease the inside of a 6-quart slow cooker. Scatter the halved golden potatoes across the bottom, then top with the sliced onion.
2. Arrange the chicken thighs over the onions in an even layer. Spoon the condensed soup over the chicken and spread it gently to cover most of the surface.
3. Cover and cook on LOW for 5 to 6 hours, or until the chicken is tender and the potatoes are soft when pierced with a fork.
4. Sprinkle the shredded mozzarella cheese evenly over the top. Cover again and cook for 15 to 20 minutes more, until the cheese is melted into soft ivory ribbons.
5. Spoon onto plates and serve hot, making sure each helping gets some of the creamy potatoes, tender chicken, and melted cheese.
Variations & Tips
Add a little color: If you have it on hand, a handful of chopped parsley or sliced green onion scattered over the top just before serving brightens the whole dish and gives it that fresh-from-the-garden look.
Swap the soup: Cream of mushroom soup works nicely here too and gives the bake a slightly deeper, earthier flavor. It is a fine choice if that is what is waiting in the pantry.
Use what cheese you have: Mozzarella gives those soft ivory strands, but Monterey Jack or provolone will also melt beautifully if that is what is in your refrigerator.
Keep the potatoes small: Halve small potatoes evenly so they cook through at the same pace. If your potatoes are larger, quarter them so you do not end up with firm centers at suppertime.
Make it heartier: A layer of sliced smoked sausage added with the onions turns this into an even sturdier meal, especially good if you are feeding hungry folks after a long day outdoors.