Toss raw chicken pieces in the crock with 3 other pantry items and your family will think you spent all day cooking this one

This 4-ingredient slow cooker poor man's mid-may chicken using raw chicken legs is exactly the kind of recipe I lean on during busy workweeks. You literally toss raw chicken pieces in the crock with three pantry staples, pop the lid on, and let it do its thing while you run errands, head to work, or shuttle kids around. By dinnertime the house smells like you’ve been cooking all day, and everyone thinks you put in way more effort than you actually did. It’s budget-friendly, cozy, and perfect for that in-between spring weather when you still want comfort food without heating up the whole kitchen.

Serve these tender chicken legs over fluffy white rice or buttered egg noodles to soak up all the savory sauce from the slow cooker. A simple side salad, steamed green beans, or roasted frozen veggies round out the plate without much extra work. If you’re feeding a crowd, add some crusty bread or dinner rolls on the side so no one leaves a drop of sauce behind. Leftovers are great shredded and tucked into sandwiches or wraps for an easy lunch the next day.

Servings: 4

3 to 3 1/2 pounds raw chicken legs (drumsticks or mixed leg quarters), skin-on or skinless

Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray for easier cleanup. Arrange the raw chicken leg pieces in a single, snug layer in the bottom of the slow cooker insert, meaty sides down and bones facing toward the center as much as possible. It’s okay if they overlap slightly, but try to keep most of the chicken touching the bottom so it cooks evenly.

In a medium bowl, whisk together the condensed cream of chicken soup, dry onion soup mix, and water until mostly smooth and combined. The mixture will be thick, almost like a gravy base.

Pour the soup mixture evenly over the raw chicken legs in the slow cooker, using a spatula to spread it so all the pieces are coated. The tops of the legs should be covered with the sauce, and you should be able to see the chicken arranged at the bottom if you peek through the sauce.

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). The meat should pull away from the bone easily.

Once cooked, taste the sauce and adjust with a pinch of salt and black pepper if needed. Gently spoon the chicken legs onto a serving platter, then ladle some of the oniony gravy over the top. Serve warm with your favorite simple sides, making sure everyone gets plenty of sauce.

For easier serving and meal prep, you can remove the chicken legs from the slow cooker, let them cool slightly, and pull the meat off the bones. Discard the bones and any excess skin, then return the shredded meat to the sauce and stir to coat before serving over rice or noodles.

You can swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you already have in the pantry; each gives the sauce a slightly different flavor but keeps the same cozy feel. For a touch of brightness, stir in a squeeze of lemon juice or a handful of frozen peas during the last 20 minutes of cooking. If you like a little kick, add 1/4 teaspoon of crushed red pepper flakes or a few dashes of hot sauce to the soup mixture before pouring it over the chicken. To stretch the meal, toss in a drained can of sliced mushrooms or a bag of baby carrots under the chicken at the beginning; they’ll cook in the same sauce and save you from dirtying another pan. For a slightly lighter version, remove the skin from the chicken legs before cooking and skim any excess fat from the top of the sauce before serving. Food safety tips: Always start with raw chicken that has been kept refrigerated at or below 40°F (4°C) and never leave it at room temperature for more than 2 hours. Do not rinse raw chicken, as this can spread bacteria around your sink and counters; pat it dry with paper towels instead, then wash your hands well with soap and water after handling. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) in the thickest part, not touching the bone. Cool leftovers quickly and store them in the refrigerator within 2 hours of cooking, using them within 3 to 4 days, or freeze for longer storage.