Toss raw chicken thighs in the crock pot and 3 other ingredients to get a meal so delicious your family will be begging for more.

This little slow cooker supper reminds me of the kind of dish my mother would have thrown together on a busy planting day: simple, hearty, and full of the first green things of spring. You start with raw chicken thighs right in the crock pot, then add just three more ingredients—bright shreds of Brussels sprouts and green cabbage, a tangy-sweet Dijon dressing, and a sprinkle of salt—to make a tender, saucy meal that tastes like you fussed all afternoon. It’s a modern twist on the old Midwestern pot roast idea, only lighter and greener, with almost no hands-on work.

Serve these tender chicken thighs and their tangle of soft, bright green shreds over a bed of hot buttered egg noodles, mashed potatoes, or simple steamed rice to soak up the juices. A pan of cornbread or warm dinner rolls fits right in with the farmhouse feel. If you like a little crunch, top each serving with a handful of toasted almonds or sunflower seeds at the table. A crisp apple salad or sliced tomatoes on the side will round things out without much extra effort.

Servings: 4

2 pounds boneless, skinless chicken thighs, trimmed of excess fat

Place the finely shredded Brussels sprouts and green cabbage (or green slaw mix) in an even layer on the bottom of a 4- to 6-quart slow cooker. The shreds should look bright and fresh, forming a soft green bed.

Sprinkle the salt evenly over the vegetable shreds to help them season and soften as they cook.

Lay the raw boneless, skinless chicken thighs directly on top of the vegetable shreds in a single layer, tucking them in so they mostly cover the greens. There is no need to brown the chicken first.

Pour the Dijon vinaigrette or Dijon-style salad dressing evenly over the chicken thighs, letting it drip down into the vegetables. Use a spoon to gently nudge the dressing so most of the chicken is lightly coated.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken thighs are very tender and reach an internal temperature of at least 165°F.

Once cooked, use two forks to gently pull the chicken into large, rustic chunks right in the slow cooker, mixing it lightly with the softened green shreds and juices. Taste and add a pinch more salt if needed.

Serve the spring shaved sprout chicken hot, spooning plenty of the green shreds and pan juices over each portion.

If Brussels sprouts aren’t your family’s favorite, you can use any bright green slaw mix, shredded green cabbage, or a blend of cabbage and kale instead. For a creamier version, stir in 1/4 to 1/3 cup sour cream or plain Greek yogurt at the end of cooking, off the heat, to keep it from curdling. To add a touch of sweetness, mix a tablespoon of honey or maple syrup into the Dijon dressing before pouring it over the chicken. If you prefer a bit of spice, a pinch of red pepper flakes or a spoonful of prepared horseradish in the dressing will wake things up nicely. Dark meat works best here, but you can swap in boneless, skinless chicken breasts and reduce the cooking time by about 30 minutes, checking early so they don’t dry out. Leftovers reheat well and can be tucked into tortillas or spooned over toasted bread for an easy next-day meal.