Crumble chicken bouillon cubes around raw chicken tenders, paired with 4 ingredients, into slow cooker for a cozy dinner that's the one everyone asks for

This is the kind of humble, stick-to-your-ribs supper that’s kept farm families going for generations. I call it my poor man’s chicken and noodles: just raw chicken tenders, a few crumbled bouillon cubes, and four more pantry ingredients tucked into the slow cooker until everything turns cozy and tender. It reminds me of the simple pots my mother used to stretch through long Midwestern winters—nothing fancy, just honest food that fills the house with a comforting smell and brings everyone to the table without fuss.

Serve these creamy chicken and noodles in wide bowls with plenty of broth spooned over the top. They’re lovely ladled over a scoop of mashed potatoes or alongside buttered corn and green beans. A simple side salad or a dish of cottage cheese and sliced tomatoes fits right in with this kind of country supper. If you like a little color, sprinkle on some extra dried parsley or a bit of black pepper just before serving, and pass warm dinner rolls or buttered bread to mop up the last of the juices.

Servings: 6

2 pounds raw chicken tenders

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

With clean, dry hands, crumble the chicken bouillon cubes directly over the raw chicken tenders, scattering the crumbled pieces all around so they’re fairly evenly distributed. This is where the rich, old-fashioned flavor starts.

Pour the water over the chicken and bouillon, making sure the liquid reaches down around the chicken so the bouillon can dissolve as it cooks.

Spoon the cream of chicken soup over the top of the chicken and liquid. Use the back of the spoon to spread it gently, but don’t worry about mixing it perfectly; it will melt down into a creamy broth as it simmers.

Sprinkle the dried parsley over everything. It adds a little color and a gentle, homey flavor that reminds me of church suppers and potlucks from years gone by.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2½ to 3 hours, until the chicken tenders are very tender and easy to pull apart with a fork.

Once the chicken is tender, use two forks to gently shred or break the tenders into bite-sized pieces right in the slow cooker. Stir to blend the chicken, broth, and soup into a creamy mixture.

Add the frozen egg noodles to the slow cooker, stirring them into the hot broth so they’re mostly submerged. If the noodles aren’t covered, you can add a splash more water, 1/4 cup at a time, just until they’re barely covered.

Cover again and cook on HIGH for 30 to 45 minutes, stirring once or twice, until the noodles are tender and the broth has thickened into a cozy, creamy sauce. Taste and, if needed, add a little more salt or black pepper to suit your family.

Let the chicken and noodles sit, covered, for about 5 minutes to settle and thicken slightly, then ladle into bowls and serve warm.

If you grew up with wide homemade noodles, you can swap the frozen egg noodles for about 8 ounces of dried extra-wide egg noodles; just keep an eye on the liquid and add a bit more water if they drink it up. For a slightly richer dish, replace 1 cup of the water with milk or half-and-half when you first set up the slow cooker. You can also tuck a small diced onion or 1 cup of sliced carrots into the bottom of the slow cooker under the chicken for a little sweetness and color, though it will lose the very plain, poor man’s feel. If you prefer dark meat, boneless skinless chicken thighs work beautifully and stay very tender. To stretch this even further for a crowd, stir in 1 to 2 cups of thawed frozen peas or corn during the last 10 minutes of cooking the noodles. Leftovers reheat well on the stovetop over low heat; add a splash of water or milk to loosen the sauce as it warms.