Put fresh whole chicken legs in the pot and 2 other ingredients to get a meal so delicious your husband will be begging for more.

This 3-ingredient slow cooker summer starlight chicken is the kind of set-it-and-forget-it supper that fits right into a busy farm day or a lazy July afternoon. Fresh whole chicken legs go straight into the pot with just two more simple ingredients to make a bright, savory green sauce that bathes the meat as it cooks. The idea comes from those old Midwestern church-supper recipes where you let the slow cooker do the work while you shell peas on the porch. It’s simple, comforting, and so flavorful that your husband will be back at the crock with his plate in hand, asking if there’s any more.

Serve these tender chicken legs spooned over fluffy white rice, buttered egg noodles, or mashed potatoes so they can soak up every bit of that vibrant green sauce. A side of sliced garden tomatoes, sweet corn on the cob, or a simple cucumber salad with vinegar and onions keeps the meal light and summery. Warm dinner rolls or a good crusty bread are handy for mopping up the juices, and if you’d like a little extra color on the table, a bowl of green beans or a tossed salad rounds things out nicely.

Servings: 4

3–3 1/2 pounds fresh whole chicken legs (bone-in, skin-on, about 4 large legs)

Place the fresh whole chicken legs in the bottom of a 5- to 6-quart slow cooker in a single snug layer, skin side up. They should fit comfortably without stacking; a little overlapping at the edges is fine.

In a medium bowl or large measuring cup, whisk together the bottled zesty Italian salad dressing and the dry Italian dressing mix until the seasonings are evenly distributed. The mixture should look like a vibrant green, herb-flecked liquid.

Pour the green dressing mixture evenly over the chicken legs in the slow cooker, making sure each piece is nestled into the liquid. Use a spoon to scoop some of the herbs and liquid over the tops so everything is well coated.

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, cooked through, and the juices run clear when the thickest part of a leg is pierced. The internal temperature should reach at least 165°F (74°C).

Once cooked, carefully remove the chicken legs with tongs and place them on a serving platter. Skim off any excess fat from the surface of the cooking liquid in the slow cooker, if desired.

Spoon some of the vibrant green herbed cooking liquid over the chicken legs to keep them moist and glossy. Serve the remaining sauce on the side so everyone can add more at the table.

If you like a little sweetness with your savory, stir 1 to 2 tablespoons of honey into the dressing mixture before pouring it over the chicken. For a brighter, more citrusy note, add the finely grated zest of 1 lemon to the slow cooker along with the dressing. If you prefer boneless, skinless chicken thighs, you can substitute an equal weight and reduce the cooking time slightly (check for doneness around 4 hours on LOW or 2 hours on HIGH). For a milder flavor, choose a light Italian dressing; for more punch, use a robust Italian with extra herbs and garlic. To crisp the skin a bit, place the cooked chicken legs on a foil-lined baking sheet and run them under the broiler for 3 to 5 minutes, watching closely so they don’t burn. Food safety tips: Always start with fresh, fully thawed chicken—never put frozen chicken straight into the slow cooker, as it can stay too long in the temperature “danger zone.” Keep raw chicken and its juices away from ready-to-eat foods, and wash your hands, cutting board, and utensils thoroughly after handling. Use a meat thermometer to ensure the thickest part of each leg reaches at least 165°F (74°C). Promptly refrigerate leftovers within 2 hours of cooking, and reheat them to 165°F before serving again.