Pour chicken broth over chicken breasts, along with these 2 ingredients, into slow cooker for a sandwich filling that’s always a yes in my house

This slow cooker 4-ingredient Amish-style shredded chicken is the kind of simple, cozy recipe I lean on during busy weeks. It starts by pouring chicken broth over raw chicken breasts in the slow cooker, then adding just two more pantry ingredients to create a creamy, savory sandwich filling that tastes like something straight out of a small-town church potluck. It’s budget-friendly, kid-approved, and perfect for feeding a hungry family with almost no hands-on time.

I like to pile this shredded chicken high on soft hamburger buns or brioche rolls, then add sliced pickles for a little crunch. It’s also great spooned over mashed potatoes, buttered egg noodles, or rice if you’re not in a sandwich mood. Add a simple side like corn, green beans, or a tossed salad to round out the meal. For game days or casual get-togethers, keep the chicken warm in the slow cooker and set out buns, cheese slices, and toppings so everyone can build their own.

Servings: 6

2 pounds boneless, skinless chicken breasts

Place the raw chicken breasts in an even layer on the bottom of a 5- to 6-quart slow cooker.

In a medium bowl or large measuring cup, whisk together the chicken broth and condensed cream of chicken soup until mostly smooth.

Pour the broth and soup mixture evenly over the chicken breasts in the slow cooker, making sure they are mostly covered.

Sprinkle the crushed buttery crackers evenly over the top of the chicken and liquid. Do not stir; just let the crackers sit on top.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and shreds easily with a fork.

Once cooked, use two forks to shred the chicken directly in the slow cooker, stirring it into the creamy sauce and softened crackers until everything is well combined and thickened.

Taste and adjust seasoning if needed with a little salt and pepper. If the mixture seems too thick, stir in a splash of extra chicken broth; if it’s too thin, let it cook uncovered on HIGH for 10 to 15 minutes to thicken.

Serve the warm shredded chicken on buns for sandwiches, or over mashed potatoes, noodles, or rice.

For picky eaters, keep the seasoning simple and serve the shredded chicken plain on buns, letting kids add their own cheese or ketchup if they like. If your family enjoys a little extra flavor, stir in 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder with the broth and soup mixture. You can swap the cream of chicken soup for cream of mushroom or cream of celery for a slightly different flavor. For a lighter version, use reduced-fat condensed soup and whole-grain crackers, and serve the chicken open-faced on toasted bread. If you like it creamier, stir in 2 to 4 ounces of softened cream cheese during the last 30 minutes of cooking. Leftovers reheat well and can be used in wraps, quesadillas, or spooned over baked potatoes for another easy meal.