Throw raw bone-in chicken thighs in the slow cooker with 3 other ingredients to get a meal so delicious your family will be begging for more!

This 4-ingredient slow cooker late May potluck chicken is the kind of set-it-and-forget-it recipe that makes weeknights and casual gatherings wonderfully low-stress. You literally place raw bone-in chicken thighs into the slow cooker, scatter in fresh cherry tomatoes, pour over a simple Italian-style vinaigrette, and finish with a handful of onions. By the time you’re ready to eat, you’ll have tender, fall-off-the-bone chicken in a bright, tangy, lightly herbed sauce that tastes far more complex than its short ingredient list suggests. It leans on classic Midwestern potluck sensibilities—minimal fuss, maximum flavor—while borrowing flavors from Italian-American cooking.

Serve the chicken thighs with plenty of the tomatoes and onions spooned over the top, plus a ladle of the flavorful cooking juices. This is excellent over buttered egg noodles, rice, or mashed potatoes to soak up the sauce. For a lighter late May plate, pair it with a crisp green salad, grilled asparagus, or steamed green beans. At a potluck, keep it on the warm setting and offer crusty bread, a simple pasta salad, and maybe a fruit salad for dessert to round out the meal.

Servings: 6

3 to 3 1/2 pounds bone-in, skin-on chicken thighs (about 6 to 8 pieces)

Pat the raw bone-in, skin-on chicken thighs dry with paper towels and trim any excess skin if it’s very long or floppy. No need to brown the chicken; it will go into the slow cooker raw.

Arrange the chicken thighs in a single, snug layer at the bottom of a 5- to 7-quart slow cooker, skin side up if possible. This ensures even cooking and gives you that classic top-down look of chicken nestled in the pot.

Scatter the whole cherry or grape tomatoes evenly over and around the chicken thighs. The bright orange-red spheres will burst as they cook, creating a fresh, lightly sweet sauce.

Tuck the onion wedges in and around the chicken and tomatoes, breaking them up slightly with your fingers so they’re distributed but still in chunky pieces.

Pour the Italian vinaigrette dressing evenly over the chicken, tomatoes, and onions. Use a spatula to gently nudge the ingredients so the dressing can seep down between the pieces, but avoid stacking the chicken too much.

Cover the slow cooker with the lid. 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) at the thickest part without touching the bone.

Once cooked, carefully skim off any excess fat from the surface of the cooking liquid with a spoon, if desired. Taste the sauce and, if needed, add a pinch of salt or a splash more vinaigrette right in the pot to brighten the flavors.

Serve the chicken thighs hot, spooning plenty of the tomatoes, onions, and pan juices over each portion. If bringing to a potluck, keep the slow cooker on the WARM setting and set out tongs and a ladle so guests can help themselves.

For a slightly richer dish, you can remove the skin from the chicken thighs after cooking; it will have rendered its flavor into the sauce, and the meat will still be moist. If you prefer less tang, choose a milder Italian dressing or whisk 1 cup of dressing with 1 to 2 tablespoons of water before pouring it over the chicken. To lean more Mediterranean, add a small handful of pitted olives and a teaspoon of dried oregano along with the tomatoes. For a bit of heat, sprinkle in 1/4 teaspoon of red pepper flakes with the onions. If you’d like a thicker sauce, transfer the cooked chicken to a plate, then simmer the cooking liquid in a saucepan on the stove for 5 to 10 minutes to reduce slightly, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the hot liquid until it lightly thickens. Food safety tips: Always start with raw chicken that has been kept refrigerated at or below 40°F (4°C) and do not leave it at room temperature for extended periods before cooking. Use a dedicated cutting board and knife for raw poultry and wash hands, utensils, and surfaces thoroughly with hot, soapy water afterwards to avoid cross-contamination. Do not open the slow cooker frequently during cooking, as it extends the time food spends in the temperature “danger zone.” Confirm the chicken reaches at least 165°F (74°C) with a food thermometer before serving. Refrigerate leftovers within 2 hours, storing them in shallow containers, and use within 3 to 4 days or freeze for longer storage.