There is something mighty comforting about a slow cooker supper in the thick of August, when the kitchen is already warm enough and nobody wants to fuss over the stove. This 4-ingredient chicken wing dish has the spirit of those practical 1970s family meals so many of us grew up with, built from simple pantry staples and a pack of economical wings. The slow cooker does the work, and by suppertime you have tender, flavorful chicken in a rich, savory-sweet sauce that feels like a little gift at the end of a hot day.
Serve these wings with fluffy white rice, buttered egg noodles, or a scoop of mashed potatoes to catch every bit of sauce. A side of green beans, corn on the cob, or a crisp cucumber-and-tomato salad makes a fine summer plate, and a pan of warm biscuits on the table never hurt a soul. If you are feeding a crowd, set out plenty of napkins and a bowl of coleslaw for a good old-fashioned family supper.
4-Ingredient Slow Cooker 1970s August Heat Supper
Servings: 4 to 6
Ingredients
3 pounds raw whole chicken wings
Directions
1. Place the raw whole chicken wings in the bottom of the slow cooker in an even layer.
2. In a bowl, stir together the ketchup, soy sauce, and grape jelly until well combined.
3. Pour the sauce over the wings, turning them gently if needed so they are all coated.
4. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 1/2 hours, until the chicken is cooked through and tender.
5. Transfer to a serving platter and spoon some of the sauce over the top before serving hot.
Variations & Tips
Little More Tang: If your family likes a sharper sauce, stir in 1 to 2 tablespoons of yellow mustard or apple cider vinegar with the other sauce ingredients. It brightens the sweetness nicely and gives the dish a more old-fashioned barbecue note.
Make It Party-Style: For potlucks or game day, switch from whole wings to split wings if you like easier serving. Keep them warm in the slow cooker and set out the platter with toothpicks and plenty of extra napkins.
Sauce Control: If you want a thicker sauce, carefully pour the cooking liquid into a saucepan after the wings are done and simmer it on the stove for a few minutes until reduced. Spoon it back over the wings just before serving for a stickier finish.
Food Safety Tip: Because you are starting with raw chicken, make sure the wings reach a safe internal temperature of 165°F at the thickest part. Avoid lifting the lid too often while they cook, since that lets out heat and slows the supper down.
