My grandma makes this every winter and it vanishes in minutes. The thick noodles and creamy sauce are pure comfort food.

Every winter, when the wind starts rattling the windows and the fields turn quiet, I pull out my old slow cooker and make these Amish-style chicken and noodles the way my grandma did. It’s as simple and honest as farm cooking gets: thick egg noodles, tender shredded chicken, and a creamy, buttery sauce that clings to every strand. With just five ingredients and a long, gentle simmer, you get the kind of stick-to-your-ribs comfort that disappears from the pot almost as soon as you lift the lid. This recipe is rooted in the plain, practical cooking of the rural Midwest, where a good meal is meant to warm you clear through and bring everyone back to the table for seconds.

Serve these creamy Amish chicken noodles straight from the slow cooker into wide bowls so the steam can rise up and warm your face. They’re wonderful ladled over a mound of buttery mashed potatoes, or simply on their own with a side of peas or buttered corn. A pan of warm dinner rolls or sliced homemade bread is perfect for mopping up every bit of that rich, white sauce. If you like a little color on the table, add a simple green salad with a tangy dressing to balance the richness, then finish the meal with something humble and sweet, like applesauce or a dish of canned peaches.

2 pounds boneless, skinless chicken breasts

Place the chicken breasts in the bottom of a 5- to 6-quart slow cooker, laying them in a single layer as much as possible so they cook evenly.

Pour the chicken broth evenly over the chicken, then spoon the cream of chicken soup on top. Use the back of a spoon to gently spread the soup so it covers most of the chicken. Do not stir.

Dot the top with the pieces of butter, spacing them around so they melt down into the broth and soup mixture as it cooks.

Cover the slow cooker and cook on Low for 5 to 6 hours, or on High for about 3 hours, until the chicken is very tender and easily shreds with a fork.

Once the chicken is cooked, use two forks to shred it directly in the slow cooker, breaking it into bite-size pieces. Stir well so the shredded chicken, broth, soup, and melted butter come together into a creamy sauce.

Add the frozen egg noodles to the slow cooker, stirring gently to make sure all the noodles are coated and mostly submerged in the creamy liquid. They will look crowded at first but will soften and sink as they cook.

Cover again and cook on High for 45 to 60 minutes, stirring once or twice, until the noodles are thick, tender, and unevenly curled, and the sauce has turned rich and creamy. The mixture should be thick, not soupy; if it seems too thin, let it cook uncovered for an additional 10 to 15 minutes, stirring occasionally.

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