Dump canned green beans over raw chicken thighs, together with 2 ingredients, into slow cooker for a humble supper that's my default when I don't know what to make

This is the kind of humble, four-ingredient supper my grandparents would have recognized: raw chicken thighs in the slow cooker, canned green beans dumped straight over the top, plus two pantry staples to pull everything together. It’s very much in the spirit of Depression-era cooking—stretching simple ingredients, using what’s on hand, and letting time do the work. On nights when I don’t know what to make, I can layer this into the slow cooker in a few minutes and walk away. By dinner, the chicken is tender, the green beans are silky, and the broth at the bottom tastes like it simmered on the stove all day.

Serve the chicken and green beans in shallow bowls, making sure to spoon some of the flavorful cooking liquid over the top. I like it with buttered egg noodles, mashed potatoes, or a slice of crusty bread to soak up the juices. A simple green salad with a tangy vinaigrette or sliced tomatoes with a little salt and pepper help balance the richness. If you want to keep the Depression-era spirit, pair it with plain white rice or day-old bread warmed in the oven.

Servings: 4

2 pounds bone-in, skinless chicken thighs (about 4 to 6 thighs)

Place the raw chicken thighs in an even layer on the bottom of a 4- to 6-quart slow cooker. If any pieces are very large, tuck them in so everything fits snugly.

Sprinkle the kosher salt evenly over the chicken thighs. This simple seasoning will help the chicken flavor the broth and vegetables as they cook.

Spoon the condensed cream of mushroom soup over the chicken, spreading it gently so most of the chicken is lightly coated. Do not add extra water; the chicken and green beans will release enough liquid.

Dump the drained canned green beans over the top of the chicken and soup, spreading them into an even layer. It’s fine if some beans fall down around the sides.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily pulls away from the bone.

Taste the cooking liquid and green beans, and add a pinch more salt if needed. Serve the chicken thighs with plenty of green beans and spoonfuls of the savory broth over the top.

You can swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you have on hand; each will give the dish a slightly different but still comforting flavor. If you’d like a bit more seasoning without adding new ingredients, grind in some black pepper from your table shaker or sprinkle on a little dried thyme or paprika if those live in your everyday spice rack. Boneless, skinless chicken thighs also work—reduce the cooking time by about 30 to 45 minutes so they don’t dry out. For a slightly richer broth, tuck a small knob of butter under the green beans before cooking. To make it more of a one-bowl meal, serve it over rice or noodles and pour all the juices from the slow cooker on top. Leftovers reheat well on the stovetop over low heat with a splash of water if needed to loosen the sauce.