Toss raw chicken wings in the crock with 3 other ingredients to get a meal so delicious your family will be begging for more!

This four-ingredient slow cooker chicken is the kind of no-fuss comfort food that has seen many a busy Midwestern weeknight through to a happy ending. You start with raw chicken wings and nestle them over pale pink onion rings in the bottom of the crock, then add just a couple of pantry staples and let time do the rest. It reminds me of the church potlucks of my childhood, where the best dishes were always the simple ones that could bubble away all afternoon while the grown-ups visited and the kids played outside. If you’re looking for a set-it-and-forget-it meal that tastes like you fussed, this is it.

Serve these tender, saucy wings right out of the slow cooker with a big bowl of fluffy mashed potatoes or buttered egg noodles to soak up the juices. Steamed green beans or sweet corn on the side keep it true to its farm-country roots, and a simple lettuce salad with a tangy dressing helps balance the richness. If you’d like to turn it into more of a game-day spread, pile the wings on a platter, spoon some of the onions alongside, and offer crusty bread or dinner rolls to mop up every last bit of sauce.

Servings: 4

2 to 2 1/2 pounds raw chicken wings, tips removed if desired

Slice the pale pink onion into 1/2-inch thick rings, separating them gently with your fingers. Lay the onion rings in an even layer on the bottom of a 4- to 6-quart slow cooker. This makes a soft, flavorful bed for the chicken and keeps it from sticking.

In a small bowl, whisk together the mayonnaise and ketchup until smooth and evenly blended. The mixture should be a pale pink sauce, thick but pourable. This simple sauce will season the chicken and turn into a rich coating as it cooks.

Pat the raw chicken wings dry with paper towels. This helps the sauce cling better and keeps excess moisture out of the crock.

Arrange the raw chicken wings in a snug single layer over the onion rings in the slow cooker. It’s fine if a few wings overlap a bit, but try to keep them mostly in one level so they cook evenly.

Pour the mayonnaise-ketchup sauce over the wings, using a spatula to scrape the bowl so you get every bit. Gently turn the wings with a spoon or tongs to lightly coat them in the sauce, keeping the onion rings mostly on the bottom.

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 wings are very tender and reach an internal temperature of at least 165°F (74°C). The onions will soften into pale pink, sweet strands at the bottom.

Once cooked, taste the sauce and adjust seasoning if you like by adding a pinch of salt or pepper. Gently stir to coat the wings in the thickened sauce and to pull some of the onions up from the bottom.

Serve the wings hot, spooning some of the pale pink onions and sauce over the top of each portion. If you prefer a slightly thicker sauce, you can remove the slow cooker lid and let the wings sit on WARM for 10 to 15 minutes before serving to allow the sauce to reduce slightly.

To add a little zip, stir 1 to 2 tablespoons of prepared yellow mustard or barbecue sauce into the mayonnaise and ketchup before pouring it over the wings. A teaspoon of smoked paprika or garlic powder in the sauce gives a deeper, more savory flavor without complicating the recipe. If your family likes a bit of heat, a pinch of red pepper flakes or a few dashes of hot sauce will wake things up. For a slightly lighter version, you can use light mayonnaise, though the sauce will be a bit thinner. Boneless, skinless chicken thighs can be substituted for the wings; just keep them in a single layer and check for doneness around the 4 1/2- to 5-hour mark on LOW. For food safety, always start with fully thawed chicken kept refrigerated until you’re ready to cook, and never leave raw chicken sitting out at room temperature. Use a clean cutting board and utensils for the chicken, and wash your hands and any surfaces that touch the raw meat with hot, soapy water. Ensure the chicken reaches an internal temperature of at least 165°F (74°C) before serving, and refrigerate leftovers within 2 hours in shallow containers.