Pour evaporated milk over raw chicken pieces, alongside 3 ingredients, into slow cooker for a comforting dinner that’s the first thing I suggest

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 4 hours, until the chicken is very tender and reaches a safe internal temperature of 165°F (74°C).

Once cooked, taste the gravy and add a pinch more salt or pepper if needed. If you prefer a slightly thicker gravy, remove the lid and let the slow cooker stand on WARM for 10 to 15 minutes, or ladle some of the hot gravy into a bowl and let it sit a few minutes to thicken slightly before serving.

Serve the chicken pieces hot with plenty of the creamy fricassee gravy spooned over them and over your choice of potatoes, noodles, or rice.

Variations & Tips

If cream of mushroom soup isn’t a family favorite, you can swap in cream of chicken or cream of celery soup for a slightly different, but still very comforting, flavor. For a bit more savoriness, add 1/2 teaspoon of garlic powder or onion powder along with the salt and pepper—these seasonings were common in Midwestern pantries when fresh onions weren’t on hand.

If you’d like a little more body to the gravy, stir 1 tablespoon of flour into the evaporated milk and soup mixture before pouring it over the chicken. Boneless, skinless chicken thighs can be used in place of bone-in pieces; just check for doneness a little earlier, as they may cook faster.

To stretch the meal in true Depression-era fashion, add a handful of sliced mushrooms or a cup of frozen mixed vegetables during the last hour of cooking. Leftovers reheat gently on the stovetop with a splash of milk to loosen the sauce, and they’re wonderful tucked into biscuits or served over toast for a simple next-day lunch.