My Amish neighbor taught me this method for Sunday dinner. Just 3 ingredients cooked low and slow all afternoon. The meat falls right off the bone and smells absolutely incredible.

for 6 to 8 hours, or until the chicken is very tender and the internal temperature in the thickest part of the thigh reaches 165 degrees Fahrenheit.

4. Carefully lift the chicken out of the slow cooker, let it rest for 10 minutes, then carve and serve with spoonfuls of the pan juices.

Variations & Tips

Add pepper: If you want a little more seasoning while still keeping the spirit