Put raw chicken quarters in the crock pot with 2 other simple items and get a meal so amazing your husband will be asking for seconds.

This 3-ingredient slow cooker poor man’s Cinco de Mayo chicken is the kind of weeknight recipe I lean on when I want big flavor with almost no effort. Raw chicken leg quarters go straight into the crock pot with just a jar of salsa and a packet of taco seasoning—two pantry staples that do all the heavy lifting. As it simmers low and slow, the spices and tomatoes soak into the meat, giving you tender, pull-apart chicken with a deep, almost mysterious chile-rich flavor. It’s loosely inspired by the braised chicken used in casual Mexican and Tex-Mex cooking, but stripped down to the essentials so any home cook can pull it off on a busy day.

Serve this shredded Cinco de Mayo chicken tucked into warm tortillas with a squeeze of lime and whatever toppings you have on hand—shredded lettuce, a little cheese, sliced jalapeños, or a spoonful of sour cream. It’s also excellent over rice or cauliflower rice with some canned black beans on the side for a budget-friendly bowl. If you’d like to round out the plate, add a simple green salad dressed with lime and olive oil, or some roasted corn. A light Mexican lager or sparkling water with lime pairs nicely with the smoky, savory flavors.

Servings: 4

3–4 raw chicken leg quarters (about 2 1/2–3 pounds total)

Place the raw chicken leg quarters in a single layer in the bottom of a 5- to 6-quart slow cooker, skin side up if the skin is still on. It’s fine if they overlap slightly, but try to keep most of the meat exposed to the top.

In a small bowl, combine the entire packet of taco seasoning with the jar of salsa. Stir until the seasoning is completely dissolved into the salsa; you should have a thick, dark, richly seasoned sauce.

Pour the salsa–seasoning mixture evenly over the chicken quarters, making sure the tops of the pieces are well coated. The chicken should be mostly covered in sauce, with a visible dusting of dark spices on top.

Cover the slow cooker with the lid and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the chicken is very tender and reaches an internal temperature of at least 165°F (74°C). The meat should pull away from the bone easily.

Once cooked, you can serve the leg quarters whole with the sauce spooned over the top, or use tongs to transfer the chicken to a cutting board and remove the skin and bones. Shred the meat with two forks, then return the shredded chicken to the slow cooker and stir it into the seasoned cooking juices.

Taste the chicken and sauce; if needed, adjust the seasoning with a pinch of salt or an extra sprinkle of taco seasoning if you have more on hand. Keep the slow cooker on WARM until ready to serve, stirring occasionally so the chicken stays moist and evenly coated in the dark, flavorful sauce.

For a slightly smokier profile, use a chipotle or fire-roasted salsa; the charred tomatoes and chiles deepen the color and flavor of the seasoning crust on the chicken. If you prefer a milder dish, choose mild salsa and a low-sodium taco seasoning, then add salt to taste at the end. For crispier skin while still using the slow cooker, remove the cooked leg quarters to a foil-lined sheet pan and broil for 3–5 minutes until the skin is browned and lightly crisp, then serve with the sauce from the crock pot. You can also add a can of drained black beans or corn kernels to the slow cooker in the last hour of cooking to stretch the meal for more people. Leftovers make excellent filling for tacos, burritos, quesadillas, or enchiladas. Food safety tips: Always start with raw chicken that has been kept refrigerated at or below 40°F (4°C) and use it by the “use by” date. Avoid washing raw chicken, as this can spread bacteria around your sink and counters; any surface bacteria will be killed during cooking. Wash your hands thoroughly with soap and water after handling raw poultry, and sanitize cutting boards, knives, and any surfaces that come into contact with it. Ensure the thickest part of the chicken reaches at least 165°F (74°C), checking with an instant-read thermometer away from the bone. Do not leave cooked chicken at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Cool leftovers quickly, then refrigerate in shallow containers and use within 3–4 days, or freeze for longer storage.