Spoon apple butter onto chicken

Serve the apple butter chicken warm with plenty of the sauce spooned over the top, alongside your favorite comforting sides.

For picky eaters, you can reduce the apple cider vinegar by half if they’re sensitive to tangy flavors, or add a tablespoon of brown sugar to the sauce for a sweeter finish. If your family enjoys a little heat, stir in 1/4 teaspoon of crushed red pepper flakes with the sauce ingredients. For a slightly smokier, more savory twist, add 1/2 teaspoon smoked paprika or a splash (about 1 tablespoon) of barbecue sauce to the mixture. You can also swap the chicken breasts for boneless, skinless chicken thighs; they stay very tender and are more forgiving if cooked a bit longer. If you’d like a thicker, more gravy-like sauce at the end, remove the cooked chicken and whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then stir that slurry into the hot sauce in the slow cooker. Cover and cook on HIGH for about 10 minutes, then add the chicken back. For food safety, always start with fresh or properly thawed chicken (never cook from frozen in the slow cooker), wash your hands and any surfaces after handling raw poultry, and use a clean thermometer to ensure the chicken reaches 165°F (74°C). Refrigerate leftovers within 2 hours of cooking and reheat thoroughly before serving.