This slow cooker 5-ingredient depression chicken fricassee is the sort of make-do, stick-to-your-ribs supper my mother leaned on when money was tight and the days were long. It leans on pantry staples and a humble can of evaporated milk, poured straight over raw chicken pieces in the slow cooker with just three more simple ingredients. By suppertime, you’ve got tender chicken in a creamy, old-fashioned gravy that tastes like something a church basement potluck would be proud to claim.
It’s the kind of comforting dinner I always suggest first when someone tells me they’re tired, low on groceries, and just need something warm and kind on the table.
Serve this creamy chicken fricassee spooned over hot mashed potatoes, buttered egg noodles, or plain white rice to soak up every bit of the gravy. A side of peas, green beans, or a simple mixed vegetable medley brings a little color and freshness to the plate. If you’ve got time, warm up some dinner rolls or slice a crusty loaf of bread for dipping.
A sprinkle of extra black pepper at the table and maybe a little chopped parsley, if you have it, are all you need to finish this cozy, farmhouse-style meal.
Slow Cooker 5-Ingredient Depression Chicken Fricassee
Servings: 4
Ingredients
2 to 2 1/2 pounds bone-in chicken pieces (thighs and drumsticks work well)
1 (10.5-ounce) can condensed cream of mushroom soup
Directions
Place the raw chicken pieces in the bottom of a 4- to 6-quart slow cooker, spreading them out in an even layer so they’re mostly in a single layer and not piled too high.
Sprinkle the salt and black pepper evenly over the raw chicken pieces. This simple seasoning is what gives the meat good, old-fashioned flavor under the creamy sauce.
In a medium bowl, stir together the evaporated milk and the condensed cream of mushroom soup until fairly smooth. It doesn’t have to be perfect, just combined enough that the soup loosens into the milk.
Pour the evaporated milk and soup mixture evenly over the seasoned raw chicken pieces in the slow cooker, making sure the chicken is mostly coated. The liquid will look thin now, but it will thicken into a cozy, spoonable gravy as it cooks.
