There is something mighty comforting about a supper that asks very little of you and still comes out tasting like you fussed all afternoon. This slow cooker Amish herb butter chicken is the sort of simple main dish that reminds me of potluck tables, church basements, and the old habit of making good food from a short pantry list. With just four ingredients melted right over the chicken, the butter and herbs sink down slowly as it cooks, making tender, flavorful meat and a rich spoonable sauce that feels like home.
This chicken is especially nice served over mashed potatoes, buttered noodles, or fluffy rice so none of that savory herb butter goes to waste. If you want to round out the meal, add green beans, glazed carrots, sweet corn, or a simple cucumber salad for a fresh contrast to the richness of the dish.
Slow Cooker 4-Ingredient Amish Herb Butter Chicken
Servings: 4 to 6
Ingredients
2 pounds boneless, skinless chicken thighs or chicken breasts
1/2 cup unsalted butter, cut into pieces
1 packet dry Italian dressing seasoning mix (about 1 ounce)
1 can condensed cream of chicken soup (10.5 ounces)
Directions
1. Lightly grease the inside of your slow cooker if desired, then arrange the chicken in an even layer in the bottom.
2. Spoon the condensed cream of chicken soup over the top of the chicken, then sprinkle the dry Italian dressing seasoning evenly across the surface.
3. Scatter the butter pieces over everything, covering the top as evenly as you can. Put the lid on and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is very tender and cooked through.
4. Once cooked, gently spoon some of the buttery sauce over the chicken before serving. Serve the chicken whole or shred it lightly right in the cooker if you prefer.
Variations & Tips
Use thighs for extra tenderness: Chicken thighs stay especially juicy in the slow cooker and are my first choice for this recipe, though breasts work just fine if that is what you have on hand.
Make a thicker sauce: If you would like more of a gravy texture, remove the cooked chicken and whisk the sauce well before serving, or let it sit uncovered on warm for a few minutes to thicken slightly.
Add a little freshness: A sprinkle of chopped parsley at the end brightens the rich butter sauce and gives the finished dish a pretty bit of color on the plate.
Turn it into a full meal: Nestle in a few small peeled potatoes or serve the chicken over egg noodles for a supper that stretches a little farther when feeding hungry folks around the table.