Dump canned mixed vegetables over raw chicken quarters, combined with 2 ingredients, into slow cooker for a comforting bowl that I make without even thinking

This is one of those set-it-and-forget-it suppers I can throw together on a busy weekday without even thinking. It’s a true poor man’s vegetable chicken: raw chicken leg quarters in the slow cooker, canned mixed vegetables dumped right over the top, and just two more pantry ingredients to bring it all together. It’s the kind of cozy, humble bowl that reminds me of the thrifty, stick-to-your-ribs meals I grew up with in our small Midwestern town—nothing fancy, just warm, filling, and easy on the budget.

I like to ladle this vegetable chicken over fluffy white rice or buttered egg noodles so all those savory juices have something to soak into. A slice of buttered toast or cornbread on the side makes it feel extra homey. If you want a little freshness, add a simple side salad with ranch or a bowl of applesauce for the kids. It’s also great just served in a bowl with a sprinkle of black pepper and some crackers for dunking.

Servings: 4

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

Place the raw chicken leg quarters in the bottom of your slow cooker, skin side up. It’s fine if they overlap a little.

In a medium bowl, stir together the condensed cream of chicken soup and the seasoned salt until smooth. This will help season both the chicken and the vegetables.

Pour the soup mixture evenly over the chicken leg quarters, trying to coat as much of the surface as you can.

Open the cans of mixed vegetables and pour them, with their liquid, directly over the chicken and soup mixture in the slow cooker. It should look like a colorful blanket of veggies covering the chicken.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and reaches an internal temperature of at least 165°F (74°C).

Once done, taste the broth and veggies and add a pinch more salt or black pepper if you like. The chicken will be very tender; you can serve the leg quarters whole or gently pull the meat off the bones and spoon it back into the vegetables and broth.

Serve the chicken and vegetables in bowls as-is, or over rice, mashed potatoes, or buttered noodles, making sure everyone gets plenty of the juices.

For picky eaters, you can use only the vegetables they like: canned corn, peas, or green beans all work well in place of mixed vegetables—just keep the total amount about the same as the recipe. If you want a creamier, almost stew-like texture, stir in 1/4 to 1/2 cup of milk or chicken broth during the last 30 minutes of cooking. For extra flavor, sprinkle a teaspoon of dried Italian seasoning, garlic powder, or onion powder over the chicken before adding the soup mixture. If you prefer skinless chicken, you can remove the skin from the leg quarters before cooking to reduce some fat, but expect a little less richness in the broth. You can also use bone-in chicken thighs or drumsticks if that’s what you have on hand; just keep the total weight similar. For a slightly thicker sauce, ladle out about 1/2 cup of the hot cooking liquid at the end, whisk in 1 tablespoon of cornstarch until smooth, then stir it back into the slow cooker and let it cook on HIGH for another 10 to 15 minutes. FOOD SAFETY TIPS: Always start with fully thawed chicken; do not put frozen chicken directly into the slow cooker, as it can stay too long in the temperature “danger zone.” Make sure the chicken reaches at least 165°F (74°C) in the thickest part before serving. Keep the lid on the slow cooker as much as possible so the temperature stays consistent, and refrigerate leftovers within 2 hours in shallow containers. Leftovers reheat well on the stovetop or in the microwave until steaming hot.