'Simple Perfection'—Just 3 ingredients. I make this all winter long because it never fails.

4. Cook: Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours, stirring once about halfway through if you’re nearby. The noodles are done when they’re tender and most of the liquid has been absorbed into a glossy, buttery sauce.

5. Rest and adjust: Turn off the slow cooker and let the noodles sit for 5 to 10 minutes; they’ll continue to thicken slightly as they rest. If they seem too loose, leave the lid off for a few minutes. If they seem a bit dry, stir in a splash of hot broth or water.

6. Serve: Fluff the noodles gently with a fork, taste, and season with salt and pepper if desired (even though they’re technically 3-ingredient, seasoning is always to taste). Serve warm as a side dish or simple main.

Because this recipe is intentionally minimalist, it’s very forgiving and easy to customize. For a creamier version, replace 1 to 1 1/2 cups of the broth with half-and-half or evaporated milk; add it during the last 30 to 45 minutes of cooking to prevent curdling. To keep things vegetarian, use vegetable broth instead of chicken broth, and finish with a little grated hard cheese if you like. If you want more structure and protein, stir in 1 to 2 cups of shredded cooked chicken, ham, or leftover roast during the last 30 minutes, just long enough to warm through. Fresh herbs such as parsley, chives, or dill can be folded in right before serving for a brighter flavor that still feels at home with the dish’s Amish roots. For a slightly more indulgent, casserole-style feel, transfer the finished noodles to a buttered baking dish, top with buttered breadcrumbs or crushed crackers, and bake at 375°F (190°C) for 10 to 15 minutes until lightly crisp on top. Finally, keep in mind that slow cookers vary in heat: if you notice the noodles cooking too quickly or sticking at the edges, give them a stir and switch to the WARM setting once they’re just tender to avoid overcooking.