Scatter dried lentils around raw chicken thighs, paired with 3 ingredients, into slow cooker for a humble supper that I plan meals around

This is my slow cooker 5-ingredient poor man’s chicken and lentils, the kind of humble supper I quietly plan my week around. It was born out of one of those “there’s nothing in the house” nights, when I scattered a bag of dried lentils around a few raw chicken thighs in my slow cooker and crossed my fingers. With just three more pantry ingredients, it turns into a cozy, filling, one-pot meal that basically makes itself while you’re at work. The lentils soak up the broth and chicken juices, the thighs get fall-apart tender, and dinner is ready the minute you walk back in the door.

I usually scoop the chicken and lentils into shallow bowls and finish with a squeeze of extra lemon or a drizzle of olive oil if I have it. A simple green salad or some sliced cucumbers with salt and vinegar help cut through the richness. Crusty bread, freezer garlic bread, or even buttered toast is perfect for soaking up the brothy lentils. If I’m stretching it to feed more people, I’ll spoon it over rice or mashed potatoes and add some steamed frozen veggies on the side.

Servings: 4

1 1/2 cups dried brown or green lentils, rinsed and picked over

Rinse the dried lentils under cool running water, picking out any tiny stones or debris. Shake off excess water and set aside.

Set your slow cooker crock on a stable surface (I literally do this on my old yellow Formica counter) and place the raw chicken thighs in a single layer in the bottom, skin side up. Sprinkle 1 teaspoon of the kosher salt evenly over the chicken.

In a small bowl, stir together the remaining 1 teaspoon kosher salt and the dried Italian seasoning. This just helps the herbs distribute more evenly through the lentils.

With clean, dry hands, scatter the rinsed dried lentils all around and in between the raw chicken thighs in the slow cooker, leaving most of the chicken tops exposed. You want the lentils to form a loose, even bed around the meat rather than piling them on top.

Sprinkle the salt and herb mixture evenly over the lentils so every scoop has some seasoning.

Slowly pour the chicken broth around the edges of the slow cooker so it seeps into the lentils without completely washing the seasoning off the chicken. The liquid should just barely cover the lentils; the tops of the thighs can sit above the liquid.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the lentils are tender and the chicken is very soft and cooked through (an instant-read thermometer in the thickest part of a thigh should read at least 165°F).

Once cooked, taste a spoonful of lentils and adjust seasoning with a pinch more salt if needed. If the mixture looks a bit soupy, you can remove the lid and let it sit on WARM for 10 to 15 minutes to thicken slightly, or gently mash a few lentils into the broth.

Serve each portion with a scoop of lentils and one chicken thigh. You can leave the skin on for extra flavor or pull it off before serving if you prefer. Spoon some of the cooking liquid over the top of each bowl and enjoy hot.

You can tweak this bare-bones recipe a bunch of ways without making it any less weeknight-friendly. For extra flavor while keeping the 5-ingredient spirit, swap the plain chicken broth for a flavored one (like roasted garlic or herb broth) or add a bay leaf before cooking and fish it out at the end. If you like a little brightness, stir in a squeeze of lemon juice or a splash of red wine vinegar right before serving. To bulk it up, add 1 cup of diced carrots and/or celery on the bottom of the slow cooker under the chicken; they’ll soften into the lentils. If you only have boneless, skinless thighs, those work too—just check for doneness a bit earlier, around the 3-hour mark on HIGH or 5 to 6 hours on LOW, since they cook faster and don’t need quite as long. You can also trade the Italian seasoning for whatever dried blend you keep around (ranch seasoning, herbes de Provence, or just straight dried thyme or oregano all work). For a slightly creamier version, stir in a splash of cream or a spoonful of plain yogurt into the lentils after cooking. Leftovers keep well in the fridge for up to 4 days and reheat nicely on the stove with a little extra broth or water if they’ve thickened too much.