Put raw chicken quarters in the slow cooker and 4 simple additions to produce a meal so spectacular your friends will demand the recipe!

This 5-ingredient slow cooker June Evening Delight Chicken is my go-to when I want something that feels a little special on a weeknight without actually doing much work. You literally put raw chicken quarters in the slow cooker, add four simple ingredients, and let it do its thing while you live your life. The bright green herb clusters tucked around the chicken look gorgeous even before cooking, and by dinnertime you’ve got tender, fall-off-the-bone chicken in a light, lemony garlic butter sauce that tastes like you fussed way more than you did.

Serve these slow cooker chicken quarters over a bed of fluffy rice, buttered egg noodles, or mashed potatoes so they can soak up all that lemon-garlic butter at the bottom of the crock. Add a simple green side like steamed green beans, roasted broccoli, or a quick salad mix from a bag to keep things easy. A crusty baguette or dinner rolls are perfect for mopping up the juices, and if you want to lean into the June evening vibe, pair it with iced tea, a crisp white wine, or sparkling water with lemon slices.

Servings: 4

4 bone-in, skin-on chicken leg quarters (about 3 to 3 1/2 pounds total)

Prepare the slow cooker: Set a 5- to 7-quart slow cooker on the counter and make sure the insert is in place and clean. There’s no need to preheat.

Season the chicken quarters: Pat the raw chicken leg quarters dry with paper towels to help them brown slightly and season evenly. Sprinkle both sides lightly with salt and black pepper if desired (salt and pepper are optional and not counted as ingredients).

Layer the chicken in the slow cooker: Arrange the chicken quarters in a single layer in the bottom of the slow cooker, skin side up. If they overlap a little, that’s fine—just keep most of the skin facing upward so it doesn’t sit completely in the liquid.

Add the bright green herb clusters: Scatter the fresh parsley over and around the chicken quarters, tucking some of the leafy clusters down between the pieces and along the sides. You want to see those bright green pops all around the raw chicken when you look down into the slow cooker.

Mix the lemon-garlic butter: In a small bowl or liquid measuring cup, whisk together the melted butter, freshly squeezed lemon juice, and minced garlic until the garlic is evenly distributed.

Pour the mixture over the chicken: Slowly pour the lemon-garlic butter mixture over the chicken quarters, making sure each piece gets some of the liquid. It’s okay if most of it pools around the bottom; the steam and juices will circulate as it cooks.

Cover and cook: Place the lid on the slow cooker 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 the internal temperature reaches at least 165°F (74°C) in the thickest part of the thigh, not touching bone. For fall-off-the-bone texture, you can let it go a bit longer on LOW.

Optional crisping step: If you like crispier skin, carefully transfer the cooked chicken quarters to a foil-lined baking sheet and broil on the top oven rack for 3 to 5 minutes, watching closely, until the skin is golden and lightly crisped. Spoon some of the parsley and cooking juices over the chicken before serving.

Serve: Spoon the lemon-garlic-parsley butter from the bottom of the slow cooker over the chicken quarters when plating. Serve hot with your favorite sides, making sure everyone gets some of the bright green herbs and sauce.

To keep this truly 5-ingredient, salt and pepper are treated as optional and not counted, but you should still season to taste for best flavor. For a milder herb flavor, use half parsley and half fresh basil leaves; for a stronger, woodsy profile, swap in some fresh oregano or thyme sprigs alongside the parsley. If you don’t have fresh parsley, you can use 2 to 3 tablespoons dried parsley in a pinch, but the look and flavor will be less vibrant than with fresh green clusters. For a slightly creamier sauce, whisk 1/4 cup heavy cream into the hot cooking juices right before serving. To make it more kid-friendly, reduce the lemon juice to 3 tablespoons and add an extra tablespoon of melted butter for a richer, less tangy sauce. If you prefer darker, more caramelized flavors, sear the chicken quarters skin side down in a hot skillet for 3 to 4 minutes before adding them to the slow cooker (this adds a step but not more ingredients). For meal prep, cook the chicken on a Sunday, cool it, and store in an airtight container with the juices for up to 3 days in the fridge; reheat gently on the stovetop or in the oven with a splash of broth or water. FOOD SAFETY TIPS: Always start with fully thawed chicken; cooking large frozen pieces in a slow cooker can keep them in the temperature danger zone (40°F to 140°F) for too long. Use a food thermometer to confirm the thickest part of the thigh reaches at least 165°F (74°C). Don’t leave cooked chicken sitting at room temperature for more than 2 hours (1 hour if your kitchen is very warm). Store leftovers in shallow containers in the refrigerator within 2 hours of cooking, and eat them within 3 to 4 days or freeze for longer storage.