Toss raw chicken drumettes in the crock pot and 3 simple pantry staples to get a meal so delicious your husband will be begging for more!

This 4-ingredient slow cooker 1970s bowling alley chicken takes me straight back to the days when the lanes were smoky, the shoes were sticky, and the little café in the corner turned out the best sticky-sweet drumettes you ever tasted. It’s the kind of easy, no-fuss recipe the ladies’ league would toss together before an evening of bowling and gossip: raw chicken drumettes dropped right into the crock pot, a quick sauce from three pantry staples, and a few hours later you’ve got tender, saucy chicken that tastes like a blast from the past. It’s a simple, budget-friendly meal that just about cooks itself, and it’s the sort of dish that has husbands wandering into the kitchen asking when supper’s ready and if there’ll be enough for seconds.

Serve these saucy drumettes right in a shallow bowl or on a big platter, with plenty of napkins on the side. They go beautifully with buttered egg noodles or plain white rice to soak up that vintage bowling-alley sauce. On the side, think simple Midwestern comforts: a green salad with ranch, coleslaw, or steamed green beans with a little butter and salt. If you want to lean into the nostalgia, add a side of potato wedges or tater tots and a bowl of dill pickles. A cold glass of iced tea or lemonade finishes the picture just right.

Servings: 4

2 1/2 to 3 pounds raw chicken drumettes

Place the raw chicken drumettes in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap a bit, but try not to pile them too high in one spot so they cook evenly.

In a medium bowl, whisk together the ketchup, cola, and dry onion soup mix until the soup mix is mostly dissolved and the sauce looks smooth and pourable.

Pour the sauce evenly over the raw drumettes in the slow cooker, using a spoon or spatula to make sure all the chicken is coated as well as possible.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the drumettes are very tender and the meat is cooked through and pulls away from the bone easily.

Once cooked, gently stir the drumettes in the sauce to re-coat them. If you’d like the sauce a bit thicker, remove the lid and let the chicken sit on HIGH for another 15 to 20 minutes, stirring once or twice, until the sauce reduces slightly.

Taste the sauce and adjust if needed, adding a pinch of salt or a small splash of ketchup or cola to balance the flavor to your liking. Serve the drumettes hot with plenty of sauce spooned over the top.

To lean even harder into that 1970s bowling-alley flavor, you can swap the cola for lemon-lime soda or ginger ale for a brighter, sweeter sauce, or use chili sauce in place of some of the ketchup for a little extra tang. If you like a bit of heat, stir 1/4 teaspoon of crushed red pepper flakes into the sauce before pouring it over the chicken. For a smokier taste, add 1 teaspoon of liquid smoke or a teaspoon of smoked paprika to the sauce. If you prefer a slightly less sweet dish, cut the cola to 1/2 cup and add 1/4 cup water or chicken broth. You can also finish the drumettes under the broiler for 3 to 5 minutes after slow cooking: place them on a foil-lined sheet pan, brush with some of the sauce, and broil until the edges caramelize, then return them to the slow cooker to stay warm in the sauce. Food safety tips: Always start with fully thawed chicken drumettes; do not put frozen chicken directly into the slow cooker, as it can sit too long at unsafe temperatures. Keep raw chicken refrigerated until you’re ready to cook, and wash your hands, cutting boards, and utensils thoroughly after handling it. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) in the thickest pieces before serving. Once the chicken is done, don’t leave it on the warm setting for more than 2 hours; refrigerate leftovers promptly in shallow containers and use within 3 to 4 days. Reheat leftovers until steaming hot before eating.