Slow Cooker 4-Ingredient Amish Brown Butter Chicken

In a small saucepan over medium heat, melt the stick of butter. Swirl occasionally as it foams. Watch closely after 3–4 minutes as dark specks form and the butter turns a rich golden-amber color with a toasted, nutty scent. Remove immediately from heat to prevent burning.

Place the raw chicken pieces in an even layer along the bottom of your slow cooker insert.

In a small bowl, whisk together the browned butter, cream of chicken soup, and the dry onion soup packet until smooth. Pour evenly over the chicken.

Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

Shred the chicken gently with two forks right in the slow cooker, stirring it into the rich brown butter gravy before serving over egg noodles, mashed potatoes, or rice.