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.

2. Pour the water into the bottom of a white slow cooker. Place the chicken breast-side up in the slow cooker.

3. Cover and cook on low 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 of the recipe simple, add freshly ground black pepper along with the salt. It gives the chicken a slightly fuller flavor without changing the method.

For browner skin: Slow cookers keep chicken moist, but they do not deeply brown the skin. If you would like a more roasted look, place the cooked chicken under the broiler for 3 to 5 minutes after slow cooking, watching closely so it does not tear or dry out.

Use the juices: Do not discard the liquid left in the slow cooker. Strain it and spoon it over the meat, or thicken it with a little flour slurry on the stovetop for a quick gravy.

Handle gently: Because the chicken becomes very tender, it can fall apart when you remove it from the slow cooker. Two large spatulas or a wide slotted spoon used together make transferring much easier.