Pour bottled balsamic glaze and these 3 ingredients over chicken breasts into a slow cooker for a craveable dinner that never gets old

This slow cooker 4-ingredient Amish-style balsamic glaze chicken is the kind of simple, no-fuss supper that fits right into a busy farm day or a crowded family table. Around here in the rural Midwest, church cookbooks are full of recipes that start with, “Just pour everything over the meat and let it cook,” and this one follows that same spirit. Bottled balsamic glaze brings a deep, tangy sweetness, and when you pour it over plain chicken breasts along with just three pantry staples, you get a tender, saucy dish that tastes like you fussed far more than you did. It’s the sort of dependable, comforting meal you can come back to week after week without anyone getting tired of it.

Serve this balsamic glaze chicken spooned over mashed potatoes, buttered egg noodles, or simple white rice so all that glossy sauce has something to soak into. A side of green beans, steamed broccoli, or a tossed salad balances the sweetness nicely. Warm dinner rolls or a slice of crusty bread are wonderful for mopping up the extra sauce. For a more traditional Midwestern-style plate, pair it with corn, coleslaw, and a simple gelatin salad or applesauce on the side.

Servings: 4

2 pounds boneless, skinless chicken breasts (about 4 medium pieces)

Place the raw chicken breasts in a single layer in the bottom of a slow cooker. If they are very thick, you can slice them in half lengthwise so they cook more evenly.

In a small bowl or measuring cup, stir together the bottled balsamic glaze, chicken broth, and brown sugar until the sugar is mostly dissolved.

Pour the balsamic glaze mixture evenly over the chicken breasts in the slow cooker, making sure each piece is coated. Sprinkle the salt and black pepper over the top.

Cover the slow cooker with the lid. Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part.

Once cooked, taste the sauce and adjust seasoning with a little more salt or pepper if needed. If you’d like a thicker, stickier glaze, transfer the cooked chicken to a plate and pour the cooking liquid into a small saucepan. Simmer on the stove over medium heat for 5 to 10 minutes, stirring often, until it reduces and thickens slightly, then pour it back over the chicken.

Serve the chicken breasts hot, spooning plenty of the balsamic glaze sauce over each piece.

For a slightly smoky flavor, add 1/2 teaspoon smoked paprika along with the salt and pepper. If you enjoy a little heat, stir 1/4 teaspoon crushed red pepper flakes into the balsamic glaze mixture before pouring it over the chicken. To make the dish creamier, you can stir in 2 to 3 tablespoons of heavy cream or a dollop of sour cream into the hot sauce after the chicken is done cooking and removed from the slow cooker. For a more traditional Amish-style pantry feel, you can substitute maple syrup or honey for part of the brown sugar, keeping the total sweetness about the same. If you prefer dark meat, boneless, skinless chicken thighs work beautifully and stay very moist; cook times are similar, but always check for doneness. For a thicker sauce without reducing on the stove, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir that slurry into the hot cooking liquid in the slow cooker, then cover and cook on HIGH for 10 to 15 minutes until thickened. Food safety tips: Always start with fresh or properly thawed chicken; never cook chicken from frozen in the slow cooker, as it may stay too long in the temperature danger zone. Keep raw chicken and its juices away from other foods, and wash hands, cutting boards, and utensils thoroughly after handling. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) at the thickest part before serving. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating until hot and steamy all the way through.