Set this before Palm Sunday service and came home to chicken so tender it practically fell off the bone into the most heavenly sauce.

This 4-ingredient slow cooker maple dijon chicken using bone-in chicken thighs is exactly the kind of recipe I set before heading out to Palm Sunday service and come home to a house that smells like I’ve been cooking all morning. The chicken turns fall-off-the-bone tender and practically melts into a sweet and tangy maple-Dijon sauce that tastes way fancier than the effort it takes. This isn’t a traditional or regional dish so much as a busy-weekend lifesaver: it’s pantry-friendly, takes just a few minutes to throw together, and feels special enough for Sunday dinner without chaining you to the stove.

Serve these maple dijon chicken thighs right in the slow cooker with a big spoon for that glossy sauce. They’re perfect over creamy mashed potatoes, buttered egg noodles, or simple white or brown rice to soak up every drop. Add a bright green side like roasted green beans, steamed broccoli, or a simple salad with a tangy vinaigrette to balance the sweetness of the maple. Warm dinner rolls or crusty bread are great for sopping up extra sauce, and if you’re feeding a crowd, you can easily double the recipe and keep it on warm for casual serving.

Servings: 4

2 1/2 to 3 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs)

Pat the bone-in, skin-on chicken thighs dry with paper towels. Trim any excess skin if desired. Sprinkle the chicken all over with the kosher salt, rubbing it in lightly so it sticks.

In a small bowl or liquid measuring cup, whisk together the pure maple syrup and Dijon mustard until completely smooth and combined.

Arrange the chicken thighs in a single, snug layer in the bottom of a 4- to 6-quart slow cooker, skin side up. It’s okay if they overlap slightly, but try to keep most of the skin exposed on top so it can sit above the sauce as it cooks.

Pour the maple dijon mixture evenly over the chicken thighs, making sure the meat is coated. The sauce will pool around the chicken and thicken as it cooks into a glossy glaze.

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 away from the bone. The sauce should be slightly thickened and caramelized around the edges of the slow cooker.

Optional but recommended for a golden, caramelized finish: Preheat your broiler and line a baking sheet with foil. Carefully transfer the cooked chicken thighs (skin side up) to the baking sheet, leaving the sauce in the slow cooker. Broil for 3 to 5 minutes, watching closely, until the skin is deep golden and lightly crisped.

While the chicken is under the broiler, give the sauce in the slow cooker a quick stir. If you want it a bit thicker, remove the lid and let it cook on HIGH for 10 to 15 minutes, or until it coats the back of a spoon.

Return the broiled chicken thighs to the slow cooker or transfer them to a shallow serving dish. Spoon the warm maple dijon sauce generously over the top. Serve hot, letting the tender chicken fall right off the bone into that heavenly sauce.

For a slightly less sweet version, use 1/3 cup maple syrup and 1/3 cup Dijon mustard instead of the amounts listed, which gives a more tang-forward sauce. If you like a hint of heat, whisk in 1/4 teaspoon crushed red pepper flakes or a teaspoon of whole grain mustard with the maple and Dijon. You can also add 2 minced garlic cloves to the sauce for a savory edge without changing the 4-core-ingredient base of the recipe. To make this more weeknight-friendly, prep the salted chicken and whisk the sauce the night before, then just assemble in the slow cooker before heading out. If you prefer boneless, skinless chicken thighs, reduce the cook time slightly (about 4 to 5 hours on LOW) and skip the broiling step, since there’s no skin to crisp. Leftovers reheat well in a skillet over low heat with a splash of water; shred the chicken into the sauce and pile it onto rice bowls, salads, or even sandwiches for an easy second meal.