Dump frozen chicken drumsticks in the slow cooker and 3 simple pantry items to get a meal so mouthwatering your husband will be begging for more!

This 4-ingredient slow cooker June evening chicken is the kind of easy supper I lean on when the days are long and I’d rather be on the porch than standing over a hot stove. It starts with frozen chicken drumsticks and just three simple pantry staples, the way my mother used to do on busy farm nights when there was no time to fuss. Everything is simply dumped into the slow cooker, and by the time the evening cools off, you’ve got tender, saucy chicken that smells like Sunday supper and tastes like you worked a whole lot harder than you did.

I like to spoon these tender drumsticks and their rich juices over a bed of fluffy mashed potatoes or plain white rice so every drop soaks in. Buttered egg noodles or a slice of soft white bread work just as well, especially if you’re feeding a hungry crew. Add a simple green side—steamed green beans, a tossed salad, or sliced garden tomatoes with a little salt and pepper—and maybe some corn on the cob if it’s in season. A jar of pickles or coleslaw on the table gives that cool, crunchy contrast that makes a humble slow-cooked meal feel complete.

Servings: 4

3 to 3 1/2 pounds frozen chicken drumsticks (about 8–10 pieces, unthawed)

Place the frozen chicken drumsticks in an even layer in the bottom of a 5- to 6-quart slow cooker. They can touch and overlap a bit, but try not to stack them too high in one spot so they cook evenly.

In a medium bowl, stir together the ketchup, brown sugar, and Worcestershire sauce until the mixture is smooth and the sugar is mostly dissolved. If you like, season the sauce with the optional salt and pepper.

Pour the sauce evenly over the frozen drumsticks, using a spoon or spatula to spread it so most of the chicken is coated. There is no need to thaw or pre-brown the chicken; the slow cooker will take care of it.

Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 1/2 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, gently stir and turn the drumsticks in the sauce so they are well coated and glossy. If the sauce seems thin, you can remove the lid and let it cook on HIGH for an additional 15 to 20 minutes to thicken slightly, or simply spoon it over the chicken as is.

Taste the sauce and adjust the seasoning with a pinch more salt or pepper if needed. Serve the drumsticks hot, spooning plenty of the sweet-savory sauce over each piece.

You can change the personality of this dish with small pantry swaps. For a little kick, add 1 teaspoon of chili powder or a pinch of red pepper flakes to the sauce. If you prefer a smokier flavor, stir 1 teaspoon of smoked paprika or a splash of liquid smoke into the ketchup mixture. To lean it more toward barbecue, replace half of the ketchup with your favorite bottled BBQ sauce and reduce the brown sugar slightly if your sauce is very sweet. For a tangier dish, add 1 to 2 tablespoons of apple cider vinegar to brighten the sauce. If you’d like more vegetables in the pot, scatter thick-sliced onions or carrot chunks under and around the frozen drumsticks before pouring on the sauce; just be sure the chicken is still mostly in contact with the heat so it cooks through. For food safety, always start with drumsticks that have been kept fully frozen or properly refrigerated, and cook them in the slow cooker until they reach at least 165°F (74°C) in the thickest part, not touching the bone. Avoid using very large, rock-hard frozen clumps of chicken stuck together, as that can slow down heating; if they are stuck, gently separate them under cold running water before adding to the cooker. Do not cook this recipe on the WARM setting, and refrigerate leftovers within 2 hours of cooking, using them within 3 to 4 days or freezing for longer storage.