My neighbor brought this to a potluck and I begged her for the recipe. She laughed and said it only takes 3 things

This slow cooker 3-ingredient Amish butter chicken is the kind of dish that shows up at church potlucks and disappears before you’ve even made it through the line. My neighbor first brought it over in an old white crock, the chicken thighs sitting in a puddle of golden butter and rich pan juices, and I was certain she’d been fussing all day. She just laughed and told me it only took three things and a slow cooker. Recipes like this feel very Midwestern to me—simple, thrifty, and comforting, with that Amish-style plain cooking where you let good ingredients speak for themselves. It’s the sort of hands-off supper you can start at lunchtime, then go about your day while the house slowly fills with the smell of roasted chicken and butter.

Serve this buttery chicken spooned over fluffy mashed potatoes, egg noodles, or simple buttered rice so all those rich amber juices have somewhere to soak in. A side of sweet corn, green beans, or a tossed salad will help balance the richness. Warm dinner rolls or sliced country bread are perfect for mopping up the buttery sauce. For a true Midwestern-style plate, add a scoop of coleslaw or a cucumber salad on the side and finish the meal with something simple like applesauce or a slice of pie.

Servings: 6

3 to 3 1/2 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs)

Pat the chicken thighs dry with paper towels. This helps them brown a bit better and keeps the juices from getting too watery.

Lay the chicken thighs in a single layer in the bottom of a 5- to 7-quart slow cooker, skin side up. It is fine if they fit snugly, but avoid stacking them if you can.

Sprinkle the dry onion soup mix evenly over the tops of the chicken thighs, making sure each piece gets a good dusting of seasoning.

Scatter the chunks of butter over and around the chicken so they are fairly evenly distributed. As the slow cooker heats, the butter will melt and mingle with the seasoning and chicken juices.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and reaches at least 165°F in the thickest part without touching the bone. The skin will not be crisp in the slow cooker, but the edges will caramelize slightly and the juices will turn a deep golden amber.

Once cooked, carefully lift the lid away from you to avoid the steam. Use a spoon to baste the tops of the chicken thighs with the buttery juices pooled at the bottom of the slow cooker.

Taste a spoonful of the juices and, if needed, adjust the seasoning at the table with a little extra salt and black pepper to each person’s liking. The onion soup mix is usually salty enough on its own.

Serve the chicken thighs hot, spooning plenty of the melted butter and rich pan juices over each serving.

For a little extra flavor without adding more official ingredients, you can lightly season the chicken with black pepper or garlic powder before adding the onion soup mix. If you prefer boneless, skinless thighs, you can use them, but the result will be slightly less rich and you may want to reduce the cook time by about 30 minutes and check for doneness early so they do not dry out. If you like a bit of browning, you can place the cooked chicken thighs on a foil-lined baking sheet and run them under the broiler for 3 to 5 minutes to crisp and caramelize the skin, then return them to the slow cooker juices. For a creamier version, stir in a splash of cream or a spoonful of sour cream into the hot juices right before serving, though this does add to the simple three-ingredient base. Food safety tips: Always thaw chicken completely in the refrigerator before cooking in a slow cooker; do not cook from frozen, as it can spend too long in the temperature danger zone. Make sure the internal temperature of the chicken reaches at least 165°F, measured at the thickest part away from the bone. Refrigerate leftovers within 2 hours of cooking in shallow containers, and use within 3 to 4 days, reheating until steaming hot before serving.