Toss frozen chicken leg quarters in the slow cooker and 4 other ingredients to get a meal so mouthwatering your family will be begging for seconds.

This 5-ingredient slow cooker sunny chicken is the kind of no-fuss, family-pleasing dinner that busy weeknights are made for. You literally toss frozen chicken leg quarters into the slow cooker, pour in four more pantry-friendly ingredients, and let the gentle heat turn everything into a tender, sunshine-yellow, mouthwatering meal. The bright, creamy sauce feels a little special—like something you’d get at a cozy family restaurant—but it comes together with almost no effort and very little cleanup, which is exactly what most of us need on a hectic day.

Serve the sunny chicken leg quarters spooned over fluffy white rice, buttered egg noodles, or mashed potatoes so all that golden sauce has something to soak into. A simple green side—like steamed broccoli, green beans, or a tossed salad—balances the richness nicely. Warm dinner rolls or crusty bread are wonderful for mopping up the extra sauce, and if your family likes a bit of freshness, sprinkle chopped parsley or sliced green onions on top right at the table.

Servings: 6

4–5 frozen chicken leg quarters (about 3–4 pounds total)

Place the frozen chicken leg quarters in an even layer in the bottom of a large slow cooker. It’s okay if they overlap a bit, but try to keep them mostly in a single layer so they cook evenly.

In a medium bowl or large measuring cup, whisk together the chicken broth, heavy cream, Dijon mustard, garlic powder, salt, pepper, and turmeric until the mixture is smooth and a vibrant yellow color.

Pour the yellow sauce evenly over the frozen chicken leg quarters, making sure the chicken is mostly surrounded by the liquid. It does not need to be fully submerged; the chicken will release juices as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the chicken is very tender and reaches an internal temperature of at least 165°F. Do not open the lid during the first few hours so the slow cooker can stay at a safe, steady temperature.

Once the chicken is done, taste the sauce and adjust the seasoning with a little more salt and pepper if needed. If you’d like the sauce slightly thicker, you can remove the lid and let it cook on HIGH for another 15–20 minutes, or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook for 10–15 minutes more until lightly thickened.

Serve the chicken leg quarters hot, spooning plenty of the sunny yellow sauce over each piece. Ladle extra sauce over your chosen side so nothing goes to waste.

For picky eaters, you can reduce or skip the Dijon mustard and use just 1/2 teaspoon for a milder flavor, or swap it for a small squeeze of plain yellow mustard. If your family prefers boneless meat, you can use boneless, skinless chicken thighs (still from frozen), but start checking for doneness an hour earlier, as they often cook faster. To lighten things up, use half-and-half instead of heavy cream and add an extra 1/4 cup chicken broth; the sauce will be a bit thinner but still comforting. For a touch of sweetness that some kids love, stir in 1–2 teaspoons of honey or a small splash of orange juice with the sauce ingredients. If you like a little zip, add 1/2 teaspoon smoked paprika or a pinch of red pepper flakes along with the turmeric. For an easy one-pot feel, add baby carrots or thick potato chunks around the chicken (not on top) before pouring in the sauce; just know the slow cooker will be fuller and may need a bit more time. Leftovers reheat beautifully—shred the chicken into the sauce and serve it over rice for a next-day “sunny chicken bowls” lunch.