Drizzle dark molasses over raw chicken thighs, together with 2 simple additions, into slow cooker for a cozy evening dish that I make without even thinking.

This slow cooker Amish molasses chicken is the sort of cozy evening dish I make without even thinking, especially when the days turn chilly and the house feels a little too quiet. It’s rooted in the plain, practical cooking you still find in Midwestern farm country: a few good ingredients, left alone to do their work. Dark molasses gives the chicken a deep, old-fashioned sweetness that reminds me of the jars my mother kept on the pantry shelf, and with just two simple additions, everything goes straight into the slow cooker. By suppertime, the kitchen smells like Sunday at Grandma’s, and all you had to do was drizzle, cover, and wait.

I like to spoon these tender molasses-simmered chicken thighs over fluffy mashed potatoes so the sauce can sink right in, the way gravy does after a church potluck. Buttered egg noodles or plain white rice work just as well and soak up every bit of the dark, glossy juices. On the side, think simple and sturdy: steamed green beans, buttered carrots, or a crisp cabbage slaw. A pan of warm dinner rolls or biscuits never goes to waste, and if you have a jar of pickled beets or sweet pickles in the fridge, set that on the table for a little tang against the sweetness of the molasses.

Servings: 4

2 1/2 to 3 pounds bone-in, skin-on chicken thighs

Pat the chicken thighs dry with paper towels, but leave the skin on. This helps them hold together and adds flavor as they cook down in the slow cooker.

Arrange the raw chicken thighs in a single snug layer in the bottom of a 4- to 6-quart slow cooker, skin side up if possible. It’s fine if they overlap a bit, but try to keep most of the skin exposed.

Sprinkle the kosher salt evenly over the chicken thighs in the slow cooker, letting some fall between the pieces so every bite is seasoned.

Slowly drizzle the dark molasses over the raw chicken thighs, letting it pool in the curves of the meat and drip down into the bottom of the slow cooker. Take your time so each piece gets a good coat of molasses.

Pour the apple cider vinegar around and over the chicken thighs in the slow cooker. You don’t need to stir; as the chicken cooks, the molasses, salt, and vinegar will mingle into a rich, tangy-sweet cooking sauce.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and pulls away from the bone easily. The sauce will be thin but deeply flavored.

Once cooked, taste a spoonful of the cooking liquid and, if you like, add a pinch more salt to brighten the flavors. For a slightly thicker sauce, you can remove the lid and let the chicken sit on WARM for 15 to 20 minutes, or carefully spoon some of the juices into a small saucepan and simmer on the stove for a few minutes before serving.

Serve the chicken thighs hot, spooning the dark molasses sauce from the slow cooker over the top. Discard the bones and skin at the table if you prefer, or remove them before serving for easier eating.

If you like a touch more savoriness with your sweetness, add 1 teaspoon of dry mustard or 1/2 teaspoon of black pepper along with the salt; it keeps the dish firmly in the Amish-style pantry tradition while still honoring the simple ingredient list. For a slightly richer texture, you can brown the chicken thighs in a skillet for a few minutes per side before placing them in the slow cooker, though I usually skip this step on busy days. If you prefer boneless, skinless thighs, they will work just fine—reduce the cooking time by about 30 minutes and keep an eye on them so they don’t dry out. To stretch the meal, tuck a few peeled, halved onions or thick-cut carrot pieces around the chicken before drizzling on the molasses; they’ll soak up the sauce and make a hearty, one-pot supper. Leftovers reheat well and are wonderful shredded and piled over rice or tucked into soft rolls for sandwiches the next day.