Layer butter pats over chicken thighs, along with 4 ingredients, into slow cooker for a meal that disappears faster than anything else I make

This slow cooker Amish butter chicken is one of those quiet little recipes that sneaks up on you. You just lay raw chicken thighs in the crock, tuck in a few simple pantry ingredients, and scatter cold butter pats over the top. By suppertime, the thighs are tender, the sauce is rich and creamy, and the whole thing seems to disappear faster than anything else I make. It reminds me of the kind of church-supper dishes I grew up with here in the rural Midwest—no fuss, no frills, just honest comfort cooked low and slow.

Serve this butter chicken over a bed of fluffy mashed potatoes, egg noodles, or plain white rice so all that creamy sauce has something to soak into. Buttered peas, green beans, or a simple side of steamed carrots fit right in with the old-fashioned farmhouse feel. Warm dinner rolls or a slice of soft white bread are perfect for mopping up the last bit of gravy in the bowl.

Servings: 6

3 pounds bone-in, skinless chicken thighs

Set your slow cooker on the counter and make sure the insert is in place. Pat the chicken thighs dry with paper towels so they’ll season evenly.

Sprinkle the chicken thighs on both sides with the salt, black pepper, and garlic powder. Lay the seasoned thighs in a single snug layer in the bottom of the slow cooker. It’s fine if they overlap just a bit, but try to keep them mostly in one layer.

In a medium bowl, whisk together the condensed cream of chicken soup and the heavy cream until smooth. You don’t need to thin it with water; the chicken will release its own juices.

Pour the cream mixture evenly over the chicken thighs in the slow cooker, letting it settle down between the pieces.

Cut the cold butter into even pats. With clean hands, layer the butter pats over the tops of the raw chicken thighs and sauce, spacing them out so they’ll melt and baste everything as it cooks.

Cover the slow cooker with the lid. 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 reaches at least 165°F in the thickest part.

Once cooked, gently stir the sauce around the chicken to blend in any browned bits from the edges. Taste and adjust seasoning with a little more salt and pepper if needed.

Serve the chicken thighs hot, spooning plenty of the buttery cream sauce over each portion.

For a little more color and flavor, you can stir in 1 teaspoon of dried parsley or thyme with the salt, pepper, and garlic powder. If you prefer boneless, skinless chicken thighs, they work just as well; check for doneness a bit earlier, as they may cook faster. To lighten things up slightly, you can swap half-and-half for the heavy cream, though the sauce will be a touch thinner. If you enjoy a bit of tang, stir in 1 to 2 tablespoons of sour cream at the end of cooking, off the heat, to keep it from curdling. For families who like a little extra richness, add a handful of shredded mild cheddar or Colby-Jack during the last 15 minutes of cooking and let it melt into the sauce. Food safety tips: Always start with fully thawed chicken; do not put frozen chicken directly into the slow cooker, as it can linger too long at unsafe temperatures. Keep raw chicken and its juices away from other foods, and wash your hands, cutting boards, and utensils well after handling. Make sure the chicken reaches at least 165°F in the thickest part before serving. Refrigerate leftovers within 2 hours, and reheat gently until hot all the way through before eating.