There is something mighty comforting about a supper that asks for almost nothing from you and still comes out tasting like it simmered all day in a farmhouse kitchen. This slow cooker 4-ingredient Amish chicken and carrots is the kind of plain, honest meal that lets simple ingredients do their work, with chicken turning tender enough to slip from the bone and carrots cooking down sweet in the savory juices. It is a fine recipe for busy weekdays, cold evenings, or any time you want an old-fashioned dinner without fuss.
This dish is especially nice with buttered egg noodles, mashed potatoes, or a slice of warm bread to catch the juices on the plate. If you want to round it out a bit more, a simple green bean side, applesauce, or a crisp lettuce salad gives a fresh contrast to the rich, slow-cooked chicken and soft carrots.
Slow Cooker 4-Ingredient Amish Chicken and Carrots
Servings: 4 to 6
Ingredients
4 chicken leg quarters
1 pound carrots, peeled and cut into thick sticks or chunks
1 packet dry onion soup mix
1 can (10 3/4 ounces) condensed cream of chicken soup
Directions
1. Peel the carrots and cut them into thick sticks or hearty chunks so they hold their shape during the long cooking time. Spread the carrots evenly across the bottom of the slow cooker.
2. Place the chicken leg quarters on top of the carrots in a single layer, fitting them snugly into the cooker.
3. In a small bowl, stir the dry onion soup mix into the condensed cream of chicken soup until well combined. Spoon this mixture over the chicken and spread it gently across the tops.
4. Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 hours, until the chicken is very tender and the carrots are soft and sweet. The juices should be bubbling lightly around the edges.
5. Carefully lift the chicken and carrots onto a serving platter or plates, then spoon some of the savory juices over the top before serving hot.
Variations & Tips
Add potatoes: If you want a fuller one-pot supper, tuck a few peeled potato chunks in with the carrots on the bottom. They soak up the juices beautifully and make the meal stretch a little farther.
Use chicken thighs: If leg quarters are hard to find, bone-in chicken thighs work just fine and stay wonderfully moist. Keep an eye on the cooking time, since smaller pieces may finish a bit sooner.
Thin the sauce: For more spoonable gravy, stir 1/4 to 1/2 cup water or chicken broth into the soup mixture before adding it to the cooker. That little bit helps make extra juices for noodles, rice, or mashed potatoes.
Brown for color: If you have a few extra minutes, you can brown the chicken in a skillet before adding it to the slow cooker. It is not necessary, but it gives the skin a deeper color and adds a little roasted flavor.
Watch the salt: Onion soup mix and condensed soup both bring plenty of seasoning, so taste the cooking juices before adding any extra salt. A little black pepper at the table is often all this dish needs.