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

Servings: 6

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.

Taste and add salt and a generous amount of freshly ground black pepper to your liking, stirring so the black pepper specks are visible throughout the noodles and sauce.

Serve the chicken and noodles hot, straight from the slow cooker, while they are steamy and the sauce is at its creamiest. The dish will continue to thicken as it stands, so if it gets too thick, you can gently stir in a splash of warm broth or water just before serving.