This slow cooker Amish-style apple butter chicken is one of those comforting, set-it-and-forget-it dinners that always gets a yes at my house. It leans on pantry staples and just six ingredients, starting with spoonfuls of sweet-tangy apple butter over raw chicken breasts right in the slow cooker. The flavors are inspired by simple Amish cooking—nothing fussy, just honest, cozy food that fills the house with the smell of apples and warm spices while you go about your day.
Serve this apple butter chicken over fluffy mashed potatoes, buttered egg noodles, or steamed rice so all that cozy sauce has something to soak into. A simple side of green beans, roasted carrots, or a crisp green salad balances the sweetness nicely. Warm dinner rolls or a slice of crusty bread are perfect for mopping up the extra sauce, and if you want to lean into the country comfort theme, add a side of coleslaw or buttered corn.
Slow Cooker Amish Apple Butter ChickenServings: 4
Ingredients
2 pounds boneless, skinless chicken breasts (about 4 medium)
1 cup apple butter
1/2 cup chicken broth
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt (plus freshly ground black pepper to taste)
Directions
Place the raw chicken breasts in a single layer on the bottom of a 4- to 6-quart slow cooker. If they overlap a little, that’s fine.
In a small bowl, whisk together the apple butter, chicken broth, apple cider vinegar, Dijon mustard, kosher salt, and a few grinds of black pepper until smooth and well combined.
Using a spoon, generously spoon the apple butter mixture over the chicken breasts, making sure each piece is well coated. Pour any remaining mixture around and over the chicken so it settles into the bottom of the slow cooker.
Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and shreds easily with two forks.
Once cooked, remove the chicken breasts to a plate or cutting board and shred or slice them, then return the chicken to the slow cooker and stir to coat in the apple butter sauce. Taste and adjust seasoning with a bit more salt and pepper if needed.
Serve the apple butter chicken warm with plenty of the sauce spooned over the top, alongside your favorite comforting sides.
Variations & Tips
For picky eaters, you can reduce the apple cider vinegar by half if they’re sensitive to tangy flavors, or add a tablespoon of brown sugar to the sauce for a sweeter finish. If your family enjoys a little heat, stir in 1/4 teaspoon of crushed red pepper flakes with the sauce ingredients. For a slightly smokier, more savory twist, add 1/2 teaspoon smoked paprika or a splash (about 1 tablespoon) of barbecue sauce to the mixture. You can also swap the chicken breasts for boneless, skinless chicken thighs; they stay very tender and are more forgiving if cooked a bit longer. If you’d like a thicker, more gravy-like sauce at the end, remove the cooked chicken and whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then stir that slurry into the hot sauce in the slow cooker. Cover and cook on HIGH for about 10 minutes, then add the chicken back. For food safety, always start with fresh or properly thawed chicken (never cook from frozen in the slow cooker), wash your hands and any surfaces after handling raw poultry, and use a clean thermometer to ensure the chicken reaches 165°F (74°C). Refrigerate leftovers within 2 hours of cooking and reheat thoroughly before serving.
