Put raw chicken thighs in the crock and 4 sauce ingredients, and get a meal so delicious your kids will actually eat their dinner.

2 to 2 1/2 pounds raw boneless, skinless chicken thighs (about 6–8 thighs)
1/2 cup honey
1/3 cup low-sodium soy sauce
4 cloves garlic, minced (or 1 1/2 teaspoons garlic powder in a pinch)
1 tablespoon apple cider vinegar (or white vinegar)

1. Place the raw chicken thighs in the bottom of the slow cooker in an even layer. It’s fine if they overlap a bit.

2. In a small bowl, whisk together the honey, soy sauce, minced garlic, and apple cider vinegar until well combined.

3. Pour the honey garlic mixture evenly over the chicken thighs, making sure each piece gets a little sauce.

4. Cover the slow cooker and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is very tender and cooked through (internal temperature should reach 165°F).

5. Once cooked, taste the sauce and adjust if needed—add a splash more soy sauce for saltiness or a drizzle of honey for extra sweetness.

6. Serve the chicken thighs with plenty of sauce spooned over the top. If you like a thicker sauce, transfer some of the cooking liquid to a small saucepan and simmer on the stove for a few minutes until slightly reduced, then pour back over the chicken.

If your pantry looks a little different than mine, this recipe is forgiving. You can swap the apple cider vinegar for white vinegar or even a squeeze of lemon juice for a brighter tang. For a touch of that old-fashioned, fairground flavor, add a teaspoon of prepared mustard or a pinch of red pepper flakes to the sauce before cooking. Bone-in, skinless chicken thighs will also work; just add an extra 30–60 minutes on LOW until they’re fall-off-the-bone tender. If you’d like a bit more body to the sauce, stir 1 tablespoon of cornstarch into 2 tablespoons of cold water, then whisk that into the hot cooking liquid and simmer on the stove until it thickens. For a heartier, one-pot feel, tuck some thick-cut carrots or onion wedges around the chicken before pouring on the sauce. Leftovers keep well and are wonderful shredded and piled onto buttered toast or tucked into a soft roll for a simple next-day sandwich.