My husband requests this every March. Only 4 ingredients for the richest, darkest sauce you have ever tasted

Every March, right around St. Patrick’s Day, this slow cooker Guinness chicken shows up on our table by special request from my husband. It’s one of those set-it-and-forget-it dinners that fills the house with the coziest, pub-style aroma. With only four ingredients, the Guinness slowly cooks down into the richest, darkest, stickiest sauce that clings to tender chicken thighs. It feels a little special and festive, but it’s easy enough for any busy weeknight.

Serve these glossy, Guinness-glazed chicken thighs over a bed of creamy mashed potatoes or buttered egg noodles so they can soak up every bit of that dark, sticky sauce. Steamed green beans, roasted carrots, or a simple side salad add a fresh balance to the richness. Warm crusty bread or dinner rolls are great for sopping up the extra glaze, and if you like, pour the adults a cold stout or a simple iced tea to keep things relaxed and family-friendly.

Servings: 4

2 lb boneless, skinless chicken thighs

Pat the chicken thighs dry with paper towels and trim any large pieces of visible fat. This helps the sauce stay rich and glossy instead of greasy.

In a medium bowl, whisk together the Guinness stout, brown sugar, and ketchup until the sugar is mostly dissolved and the mixture looks smooth and dark.

Place the chicken thighs in the bottom of a 4- to 6-quart slow cooker, arranging them in an even layer as much as possible.

Pour the Guinness mixture evenly over the chicken, turning the pieces gently with tongs to make sure every thigh is coated in the sauce.

Cover and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily pulls apart with a fork.

Once the chicken is cooked, carefully transfer the thighs to a plate and tent loosely with foil to keep warm. Pour the cooking liquid from the slow cooker into a medium saucepan.

Bring the sauce to a boil over medium-high heat, then reduce the heat to medium and let it simmer briskly, stirring occasionally, for 10 to 15 minutes or until it thickens into a glossy, syrupy glaze that coats the back of a spoon. The color should deepen to a rich mahogany.

Return the cooked chicken thighs to the now-empty slow cooker or to a clean serving dish. Pour the thickened Guinness glaze over the chicken, turning each piece so it’s generously coated and shiny.

If you’d like slightly caramelized edges, you can transfer the glazed chicken thighs to a foil-lined baking sheet and broil on high for 2 to 3 minutes, watching closely, just until the sauce bubbles and darkens in spots.

Serve the chicken hot, spooning extra dark Guinness glaze over the top and onto your potatoes, noodles, or rice so nothing goes to waste.

For picky eaters or kids who are unsure about stout, you can use half Guinness and half chicken broth in the sauce to soften the flavor while still getting that deep color and richness. If you don’t cook with alcohol, substitute the Guinness with an equal amount of beef or chicken broth plus 1 tablespoon of molasses or balsamic vinegar to mimic the dark, malty notes. You can also swap chicken thighs for chicken drumsticks or bone-in thighs; just add about 30 minutes to the cook time on LOW and be sure they reach a safe internal temperature. For a slightly less sweet sauce, reduce the brown sugar to 1/2 cup. To add a gentle kick for adults, stir in a pinch of red pepper flakes or a small spoonful of Dijon mustard when you whisk the sauce together. Leftovers reheat beautifully and can be shredded and tucked into sandwiches or piled over baked potatoes for an easy second-night meal.