Dump dry elbow macaroni beside raw chicken breasts, together with 3 ingredients, into slow cooker for a nostalgic feast that’s my default when I don’t know what to make

This slow cooker 5-ingredient Depression-era chicken and macaroni is the kind of recipe I lean on when the day gets away from me and I still want to put something warm and filling on the table. It’s inspired by the make-do meals our grandparents stretched through hard times—simple pantry staples, no fancy steps, and everything cooked together in one pot. You literally dump dry elbow macaroni right beside raw chicken breasts, add just three more basic ingredients, and let the slow cooker turn it into a cozy, creamy dish that tastes like it took a lot more effort than it really did.

Serve this chicken and macaroni straight from the slow cooker with a simple side of frozen peas or mixed vegetables, steamed or microwaved while the pasta finishes softening. A green salad with a basic vinaigrette or ranch dressing adds some crunch and freshness, and a slice of buttered bread or toast helps scoop up the creamy sauce. If you want to stretch it for a crowd, add a bowl of applesauce or sliced fresh fruit on the table—kids especially love having something sweet and cool alongside this comforting, stick-to-your-ribs meal.

Servings: 4

1 1/2 cups dry elbow macaroni

Lightly grease the inside of your slow cooker crock with a bit of oil or nonstick spray to help keep the macaroni from sticking. Set the crock into the base on a stable surface, like your kitchen counter.

Place the raw chicken breasts in a single layer on one side or down the center of the slow cooker. They can touch, but try not to stack them on top of each other so they cook evenly.

Pour the dry elbow macaroni into the slow cooker right beside the raw chicken breasts, keeping it mostly on its own side. It’s okay if a few pieces fall in between or under the chicken—this is a true dump-and-go meal and doesn’t need to look perfect.