My Amish neighbor shared this Sunday dinner secret using just 3 ingredients left alone in the pot.

Lightly grease a 5- to 6-quart slow cooker or mist it with cooking spray so the chicken doesn’t stick and the edges brown nicely.

Lay the chicken breasts in a single layer in the bottom of the slow cooker. If you have to overlap a little, that’s fine, but keep them as flat as you can so they cook evenly and stay tender.

Sprinkle the dry onion soup mix evenly over the top of the chicken, making sure each piece gets a good dusting of seasoning. This is what gives you those deep, savory juices as it cooks.

Scatter the chunks of salted butter over the seasoned chicken, covering as much of the surface as you can. As it melts, it will create a rich golden sauce that the chicken will bathe in for hours.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or until the chicken is very tender and easily pulls apart with a fork. Avoid lifting the lid during cooking so the heat and moisture stay trapped inside and the meat becomes as tender as possible.

Once the chicken is done, gently shred or pull it apart right in the slow cooker using two forks, or leave the breasts whole if you prefer. Spoon the buttery, golden onion juices over the top so every piece is well-coated.

Taste the sauce and add a little extra salt or black pepper only if needed. Serve the chicken warm, straight from the crock, with plenty of the rich butter juices ladled over each portion.

Variations & Tips