There is a special kind of comfort in a slow cooker supper that asks almost nothing of you and still fills the house with the kind of smell that makes everybody wander into the kitchen early. This Amish-style chicken and butter beans dish is the sort of practical, hearty meal that fits right into Midwestern home cooking, where simple pantry ingredients and a dependable crock have long been enough to put a good dinner on the table. With only four main ingredients, it is humble fare, but the chicken turns tender and the beans soak up every bit of that buttery broth.
Serve this over mashed potatoes, buttered egg noodles, or hot rice to catch every spoonful of the broth. A side of green beans, glazed carrots, or a crisp lettuce salad balances the richness nicely, and a pan of biscuits or a few slices of homemade bread belong right alongside for sopping up the bottom of the bowl.
Slow Cooker 4-Ingredient Amish Chicken and Butter Beans
Servings: 4 to 6
Ingredients
4 boneless, skinless chicken breasts
2 cans (15 ounces each) butter beans, drained and rinsed
1 can (10 1/2 ounces) condensed cream of chicken soup
1/2 cup unsalted butter, melted
Directions
1. Lightly grease the inside of a 5- to 6-quart slow cooker. Spread the drained butter beans evenly across the bottom, then lay the chicken breasts on top in a single layer.
2. Spoon the condensed cream of chicken soup over the chicken, then drizzle the melted butter evenly over the top. Cover with the lid.
3. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is very tender and cooked through. The beans should be soft and warmed through in a light buttery sauce.
4. Gently spoon some of the beans and broth over the chicken before serving. If you like, serve it in shallow bowls over mashed potatoes, noodles, or rice.
Variations & Tips
Add onion: If you do not mind going past the strict four-ingredient version, scatter a sliced onion under the beans before adding the chicken. It cooks down sweet and soft and gives the broth a little more old-fashioned flavor.
Use chicken thighs: Boneless, skinless chicken thighs work beautifully here and stay especially juicy in the slow cooker. They also give the broth a richer flavor.
Thin the sauce if needed: If your soup seems especially thick, stir in 1/4 to 1/2 cup chicken broth before cooking. That makes the finished dish a little more spoonable, especially if you plan to serve it over rice or noodles.
Season at the table: Depending on the soup you use, this dish may not need much salt. I like to wait until serving time, then add black pepper or a small pinch of salt to each portion as needed.
Make it a fuller supper: Stir in a side vegetable on the table, or serve with buttered corn, cooked greens, or a simple cucumber salad. This is a soft, cozy dish, so something fresh and crisp alongside wakes up the whole plate.