Pour brown gravy mix over chicken drumettes, along with 2 ingredients, into slow cooker for a comforting meal that I make without even thinking

Ingredients

2 pounds chicken drumettes, raw

Directions

Lay the raw chicken drumettes in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap a little.

In a medium bowl, whisk together the dry brown gravy mix and the chicken broth until mostly smooth. A few small lumps are fine; they will dissolve as it cooks.

Pour the brown gravy mixture evenly over the chicken drumettes in the slow cooker, making sure all the pieces get some of the gravy on them.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and cooked through (no pink remaining and juices run clear).

Near the end of the cooking time, cook the egg noodles according to the package directions. Drain them well, then toss with a little butter and a pinch of salt if you like.

Once the chicken is done, gently stir the drumettes in the slow cooker so they are well coated with the brown gravy. Taste the gravy and adjust seasoning with a little salt and pepper if needed.

To serve, place a bed of hot buttered egg noodles on each plate and spoon the brown gravy chicken and plenty of gravy over the top.

Variations & Tips

If you prefer, you can use bone-in chicken thighs or drumsticks in place of drumettes; just keep the total weight about the same and cook until the internal temperature reaches at least 165°F.

For a thicker gravy, ladle about 1/4 cup of the hot gravy into a small bowl and whisk in 1 tablespoon of cornstarch until smooth, then stir it back into the slow cooker and let it cook on HIGH for another 10 to 15 minutes. To stretch the meal, stir in a handful of frozen peas during the last 15 minutes of cook time. You can also swap the egg noodles for mashed potatoes, rice, or buttered bread if that’s what you have on hand.

If sodium is a concern, choose low-sodium gravy mix and broth, and taste before adding any extra salt. For food safety, always start with fully thawed chicken, keep it refrigerated until you’re ready to cook, and do not leave it sitting out at room temperature.

Make sure the chicken reaches 165°F in the thickest part, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers thoroughly until steaming hot before serving.