Drop chopped rhubarb over raw chicken thighs, together with 3 ingredients, into slow cooker for a comforting supper that's my default when I don't know what to make

This slow cooker rhubarb chicken is a pared-down, Depression-era style supper built from just five ingredients and a bit of patience. It leans on the tart bite of fresh rhubarb, a touch of sugar, and pantry basics to create a gently sweet-and-sour sauce around budget-friendly chicken thighs. The method is almost comically simple: raw chicken goes straight into the slow cooker, chopped rhubarb is dropped over the top along with three more ingredients, and the low, slow heat does the rest. It’s the kind of comforting, no-decision dinner I turn to on weeknights when I don’t know what to make but want something warm, familiar, and quietly interesting.

Serve the rhubarb chicken over a neutral starch that will soak up the tangy sauce: plain white rice, buttered egg noodles, or mashed potatoes all work well. A simple green vegetable on the side—steamed green beans, sautéed kale, or a crisp salad with a light vinaigrette—balances the richness of the chicken and the gentle sweetness of the rhubarb. If you like, add a slice of crusty bread to mop up the juices. For a slightly more old-fashioned feel, pair it with buttered peas and carrots or a cabbage slaw dressed with vinegar rather than mayo.

Servings: 4

2 pounds bone-in, skinless chicken thighs (about 4 to 6 pieces)

Place the raw chicken thighs in a single layer in the bottom of a 4- to 6-quart slow cooker. If they won’t quite fit in a single layer, it’s fine if they overlap slightly.

In a medium bowl, toss the chopped rhubarb with the granulated sugar, apple cider vinegar, and kosher salt until the rhubarb is evenly coated and the sugar and salt start to dissolve.

Drop the coated rhubarb mixture evenly over the raw chicken thighs in the slow cooker, letting some pieces fall down around the sides so the chicken is mostly covered. This should resemble a loose, chunky layer of rhubarb on top of the meat.

Cover the slow cooker with the lid 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 pulls easily from the bone and the rhubarb has broken down into a soft, spoonable sauce.

Once cooked, taste the sauce and adjust the seasoning if needed, adding a pinch more salt or a teaspoon of sugar if you prefer it slightly sweeter. If there is a lot of liquid and you’d like a thicker sauce, ladle some of the cooking juices into a small saucepan and simmer on the stovetop for 5 to 10 minutes to reduce, then pour back over the chicken.

Serve the chicken thighs hot with plenty of the rhubarb sauce spooned over the top, discarding the bones at the table if you prefer.

To keep with the Depression-era spirit, this recipe stays intentionally minimal, but there’s room to adapt it to your kitchen. If your rhubarb is very tart, you can bump the sugar up to 1/2 cup; if you prefer a more savory profile, reduce the sugar to 1/4 cup and add a few grinds of black pepper. Boneless, skinless chicken thighs will also work; reduce the cooking time slightly and start checking for doneness about 30 minutes earlier. For a bit more body without adding extra ingredients, you can remove the lid during the last 30 minutes of cooking so some of the liquid evaporates and the sauce thickens naturally. If you have onions on hand and don’t mind stretching beyond the five-ingredient idea, scatter half of a thinly sliced onion over the chicken before adding the rhubarb for a mellower, sweeter base note. Leftovers reheat well and can be shredded and folded into cooked rice or tucked into warm flatbread for a second, easy meal.