Pour these over chicken thighs in your slow cooker and 3 more pantry staples later you've got a dish worth writing home about.

This is one of those set-it-and-forget-it dinners that feels like it came straight out of a vintage recipe tin. You literally pour a quick pantry sauce over bone-in, skin-on chicken thighs in your slow cooker, add three more pantry staples, and walk away. By the time you’re done with work, you’ve got fall-apart, savory-sweet chicken with a glossy sauce that tastes way more effort than it actually took. It’s the kind of recipe my mom would have clipped from a church cookbook in the ’80s, and it still absolutely holds up on a busy weeknight.

Serve these slow cooker thighs over fluffy white rice, buttered egg noodles, or mashed potatoes so all that sauce has something to soak into. A simple green side—like steamed green beans, a quick salad mix, or roasted broccoli—keeps things balanced without extra work. If you like a little heat, sprinkle on red pepper flakes at the table. Leftovers are great shredded over rice bowls or tucked into a toasted bun with a crunchy slaw on top.

Servings: 4

2 1/2 to 3 pounds bone-in, skin-on chicken thighs (about 6 pieces), trimmed

Pat the chicken thighs dry with paper towels and trim any excess skin or large pockets of fat. Nestle the thighs, skin-side up, in a single layer in the bottom of a 5- to 6-quart oval slow cooker so the golden skin is visible against the dark ceramic.

In a medium bowl, whisk together the French or Catalina dressing, apricot preserves, dry onion soup mix, and black pepper until the preserves are mostly dissolved and the mixture is smooth and pourable.

Slowly pour the sauce mixture evenly over the chicken thighs in the slow cooker, making sure each piece is coated while still leaving the tops of the thighs peeking through the sauce.

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 reaches an internal temperature of at least 165°F (74°C).

Once cooked, carefully remove the chicken thighs with tongs and transfer them to a serving platter, keeping the skin on top so it stays as intact as possible.

If you’d like a slightly thicker sauce, skim off any excess fat from the top of the liquid in the slow cooker, then turn the heat to HIGH, remove the lid, and let the sauce bubble for 10 to 15 minutes, stirring occasionally, until slightly reduced.

Spoon the warm sauce over the chicken thighs on the platter, and serve any extra sauce on the side for drizzling over rice, noodles, or potatoes.

You can swap the apricot preserves for peach or orange marmalade if that’s what you have in the pantry—each gives a slightly different, but still very vintage, sweet-tangy vibe. For a little heat, whisk 1/4 to 1/2 teaspoon crushed red pepper flakes into the sauce. If you prefer boneless, skinless thighs, you can use the same amount; reduce the cook time slightly (start checking around 4 hours on LOW or 2 hours on HIGH) since they tend to cook faster. To make the skin a bit crisper, transfer the cooked thighs to a foil-lined baking sheet and broil them for 3 to 5 minutes, watching closely, then return them to the platter and pour the sauce over. Food safety tips: Always thaw chicken completely in the refrigerator before adding it to the slow cooker; do not cook from frozen, as it can stay too long in the temperature danger zone. Use a meat thermometer to confirm the thickest part of each thigh reaches at least 165°F (74°C). Refrigerate leftovers within 2 hours of cooking, store in a covered container, and use within 3 to 4 days. Reheat leftovers until steaming hot all the way through before serving.