Some of the most dependable slow cooker suppers come from the plainest pantry corner, and this three-ingredient late-summer dish is the sort of thing a busy cook sets up in the morning and lets quietly turn rich and silky by supper. It has that old-fashioned convenience Midwestern home cooks have long appreciated, where a handful of familiar ingredients and a low, steady heat do the heavy lifting while the day carries on around you.
This warm, sweet-savory slow cooker dish is best served with simple sides that balance its richness. Spoon it over hot rice, buttered egg noodles, or mashed potatoes, and add a crisp green bean side, a vinegary cucumber salad, or sliced tomatoes to bring a little freshness to the plate. Warm biscuits or soft dinner rolls are also welcome for catching every last bit of the sauce.
3-Ingredient Slow Cooker Late Summer Amber Viscous Sludge
Servings: 6
Ingredients
2 pounds boneless, skinless chicken thighs
1 cup amber-colored French dressing
1 can (10 3/4 ounces) condensed cream of chicken soup
Directions
1. Lightly grease the slow cooker insert if desired, then arrange the chicken thighs in an even layer in the bottom.
2. In a medium bowl, stir together the French dressing and condensed cream of chicken soup until mostly smooth.
3. Pour the sauce over the chicken, making sure the pieces are well coated.
4. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
5. Stir gently before serving, then spoon the chicken and sauce over rice, noodles, or potatoes.
Variations & Tips
Pork Version: Boneless pork chops or pork shoulder chunks can stand in for the chicken. Pork shoulder does especially well with the long, gentle cooking and turns wonderfully tender.
Add a Garden Touch: If you want to stretch the meal, stir in sliced mushrooms or a few cooked carrots during the last hour. They make the dish feel a little more supper-table complete without much extra effort.
Keep the Sauce Smooth: For the best texture, mix the dressing and soup thoroughly before pouring it in. A quick stir once or twice near the end of cooking helps keep the sauce evenly blended.
Serve It Right Away: This dish is at its best while hot and freshly stirred, when the sauce is glossy and loose enough to spoon nicely over your starch of choice. If it thickens while sitting, a small splash of warm water can bring it back around.