My sister brought this to our Valentine's dinner and my husband hasn't stopped talking about it. So tender it falls right off the bone.

This brown sugar chicken is the kind of slow, easy supper that would’ve fit right in on my parents’ old farmhouse table—nothing fancy, just tender chicken in a glossy, caramel-colored sauce that smells like comfort itself. The idea of sweet-and-savory chicken like this has been around the Midwest for generations, usually baked in a hot oven in a battered enamel pan. These days, I let the slow cooker do the work while I putter around the house. A handful of pantry ingredients, a few hours of gentle bubbling, and you’ve got bone-in thighs nestled in a rich brown sugar glaze that looks like it came straight out of a church cookbook photo from the 1970s. It’s the kind of dish you make when you want something dependable and cozy, the sort of meal that makes the kitchen feel warm even on a gray day.

This brown sugar chicken loves simple, homey sides. Spoon those glossy, caramelized juices over a mound of buttery mashed potatoes or plain white rice so every bit of sauce has a place to land. Steamed green beans or sweet corn—fresh in summer, frozen the rest of the year—bring a little color and crunch to the plate. A pan of biscuits or warm dinner rolls is wonderful for sopping up what’s left in the slow cooker. If you like a lighter touch, a crisp salad with a tangy vinaigrette balances the sweetness nicely. However you serve it, keep the sides unfussy; this is old-fashioned comfort food, and it shines best when it’s surrounded by the same.

Servings: 4

3 to 3 1/2 pounds bone-in, skin-on chicken thighs (about 6–8 pieces)
1 cup packed light brown sugar
1/3 cup low-sodium soy sauce
4 cloves garlic, minced (or 1 1/2 teaspoons garlic powder)

1. Pat the chicken thighs dry with paper towels. Trim any excess skin or large pockets of fat, but leave most of the skin on for flavor.

2. In a medium bowl, stir together the brown sugar, soy sauce, and garlic until the sugar is mostly dissolved and you have a thick, glossy mixture.

3. Arrange the chicken thighs in a single layer in a 5- to 6-quart slow cooker, skin side up, with the bones tucked neatly so they fit snugly in the bottom.

4. Pour the brown sugar mixture evenly over the chicken, making sure each piece is coated and letting the extra sauce pool around the thighs.

5. Cover and cook on LOW for 4 to 5 hours, or on HIGH for about 2 1/2 to 3 hours, until the chicken is very tender and reaches an internal temperature of at least 165°F near the bone.

6. For a more caramelized look, carefully transfer the cooked thighs to a foil-lined baking sheet and broil them skin side up for 3 to 5 minutes, watching closely, until the tops are browned and the glaze is bubbling.

7. While the chicken is under the broiler (or resting), skim off any excess fat from the surface of the sauce in the slow cooker. If you’d like it a bit thicker, turn the slow cooker to HIGH and let the sauce bubble uncovered for 10 to 15 minutes, stirring now and then, until slightly reduced and glossy.

8. Return the chicken to the slow cooker, spoon some of the warm sauce over the top so the thighs are glazed and surrounded by the caramel-colored juices, and serve hot with extra sauce on the side.

For a little heat, add 1/2 to 1 teaspoon of crushed red pepper flakes or a good pinch of cayenne to the brown sugar mixture; that sweet-heat combination is especially nice on a cold night. If you prefer a bit more tang, stir in 1 to 2 tablespoons of apple cider vinegar or a squeeze of fresh lemon juice at the end of cooking to brighten the sauce. You can also tuck a sliced onion under the chicken before pouring on the sauce; the onions will soften into the juices and add a mellow, old-fashioned pot roast flavor. If you’d rather skip the broiler step, simply spoon the thickened sauce generously over the thighs in the slow cooker to give them that glazed, picture-perfect look. For slightly leaner meat, bone-in chicken drumsticks work well with the same timing. Leftovers reheat beautifully; the sauce will thicken in the fridge, so add a splash of water when warming on the stovetop to bring it back to a silky, spoonable consistency.