An Amish woman at the farmer's market taught my aunt this 3-ingredient trick. The sweet and savory glaze gets incredibly sticky and the meat just falls right off the bone by dinnertime.

This slow cooker 3-ingredient apple butter chicken is one of those cozy, set-it-and-forget-it dinners that makes the whole house smell like fall. My aunt swears she learned this trick from an Amish woman at the farmer’s market, who told her to just coat chicken in apple butter and a splash of something savory, then let the slow cooker do the rest. The apple butter turns into a sticky, sweet-and-savory glaze that clings to the chicken and gets wonderfully glossy and thick by dinnertime. The meat becomes so tender it practically falls off the bone when you go to serve it, making it perfect for busy weeknights or lazy Sundays with the family.

This chicken is lovely spooned over mashed potatoes, buttered egg noodles, or simple white rice so all that sticky apple butter sauce has something to soak into. Add a green side like steamed green beans, roasted Brussels sprouts, or a simple salad to balance out the sweetness. Warm dinner rolls or crusty bread are great for mopping up the extra glaze in the bottom of the slow cooker. If you’re feeding kids, serve the chicken off the bone and drizzle just a little sauce over the top, keeping extra on the side so everyone can add more to taste.

Servings: 6

3–3.5 pounds bone-in, skin-on chicken thighs (about 6–8 pieces)

Pat the chicken thighs dry with paper towels. This helps the glaze cling better and keeps extra liquid out of the slow cooker.

In a medium bowl, whisk together the apple butter and soy sauce until smooth and fully combined. The mixture should be thick, glossy, and pourable.

Spread a thin layer of the apple butter mixture over the bottom of a 5- to 6-quart slow cooker to lightly coat it.

Arrange the chicken thighs in a single snug layer in the slow cooker, skin side up. It is fine if they are touching, but avoid stacking if possible so they glaze evenly.

Pour the remaining apple butter mixture over the chicken, using a spatula to spread it so each piece is well coated and the sauce runs down around the sides.

Cover the slow cooker with the lid and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the chicken is very tender and easily pulls away from the bone. Avoid lifting the lid frequently so the sauce can thicken and stay hot.

Once the chicken is cooked through (internal temperature at least 165°F in the thickest part, not touching bone), switch the slow cooker to WARM. If you’d like the glaze extra thick and sticky, spoon some of the sauce from the bottom over the tops of the thighs, then let it sit uncovered on WARM for about 10–15 minutes to reduce slightly.

Carefully transfer the chicken thighs to a serving platter or serve straight from the slow cooker. Spoon the thick, glossy apple butter sauce over the top of each piece, making sure everyone gets plenty of the sticky glaze.

For picky eaters, you can pull the meat off the bone and serve it shredded over rice or noodles, tossing it lightly with some of the sauce so it feels more like a sweet pulled chicken. If your family prefers less sweetness, reduce the apple butter to 1 1/4 cups and add an extra tablespoon of soy sauce for a deeper savory note. For a little tang, stir 1–2 tablespoons of apple cider vinegar into the apple butter mixture (this does technically add an ingredient, but it won’t change the core 3-ingredient idea). If you want a bit of spice for adults, sprinkle crushed red pepper flakes or black pepper over just half the chicken after coating it, leaving the rest mild for kids. Boneless, skinless chicken thighs can be used, but they will release more liquid and the sauce may be thinner; if you try this, cook closer to the shorter end of the time range and, if needed, ladle some sauce into a small saucepan at the end and simmer it on the stove for a few minutes to thicken before pouring it back over. For food safety, always thaw chicken completely in the refrigerator before adding it to the slow cooker—do not cook from frozen, as it may stay too long in the temperature danger zone. Use a meat thermometer to confirm the chicken reaches at least 165°F in the thickest part. Refrigerate leftovers within 2 hours of cooking and reheat thoroughly until steaming hot before serving again.