Spread drained sauerkraut over raw chicken thighs, paired with 2 ingredients, into slow cooker for a savory supper that’s my default when I don't know what to make

This is my stripped-down, Depression-era style chicken and sauerkraut: four ingredients, one slow cooker, and almost no effort. On the days when I stare into the fridge with zero inspiration, this is the savory supper I default to. The method is as literal as it sounds—raw chicken thighs go into the slow cooker, then you spread drained sauerkraut right over the top, add just two more pantry staples, and let time do the rest. It’s inspired by the kind of frugal, resourceful cooking common in the 1930s, when cooks leaned hard on preserved cabbage and inexpensive cuts of meat to get a hearty meal on the table.

I like to serve this chicken and sauerkraut over a pile of mashed potatoes or buttered egg noodles so the tangy juices have something to soak into. Boiled or roasted potatoes, rye bread, or a simple crusty loaf all work well too. A sharp green salad or steamed green beans on the side adds some freshness to balance the richness of the chicken and the briny sauerkraut. If you enjoy beer, a light lager or a malty amber pairs nicely with the savory, slightly sour flavors.

Servings: 4

2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 4 to 6 pieces)

Set a 4- to 6-quart slow cooker on the counter and place it near an outlet on a stable surface, like a laminate or other kitchen countertop.

Pat the chicken thighs dry with paper towels. Trim any excess skin if you like, but leave most of it on for flavor. Arrange the raw chicken thighs in a single layer in the bottom of the slow cooker, skin side up if possible.

Scatter the sliced onion evenly over and around the chicken thighs in the slow cooker.

Drain the sauerkraut thoroughly in a colander, pressing gently with your hands or the back of a spoon to remove excess liquid. This keeps the finished dish from becoming too watery or sharply sour.

With clean hands, spread the drained sauerkraut evenly over the raw chicken thighs and onions in the slow cooker. You should have a close, slightly mounded layer of sauerkraut completely covering the chicken.

Pour the chicken broth (or water) around the edges of the sauerkraut, trying not to wash it off the top of the chicken. You want a bit of liquid in the bottom for gentle braising, not a full soup.

Cover the slow cooker with its lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily pulls away from the bone.

Once cooked, taste a bit of the sauerkraut and cooking juices. If it’s too sharp for your taste, you can stir in a small splash of extra broth or a knob of butter to mellow it slightly.

Serve the chicken thighs hot, topped with plenty of the sauerkraut and onions from the slow cooker, spooning some of the savory juices over each portion.

To stay close to the Depression-era spirit, think in terms of what you already have on hand. If you like a hint of sweetness, tuck a small, peeled, sliced apple in with the onions before adding the sauerkraut; apples were a common partner to preserved cabbage in frugal kitchens. For a smokier flavor, add a few slices of bacon or a small piece of smoked sausage on top of the chicken before you spread on the sauerkraut. You can also swap the yellow onion for a couple of shallots or a handful of sliced green onions if that’s what you’ve got. Seasoning-wise, this recipe is intentionally minimal, but a teaspoon of caraway seeds or a bay leaf stirred into the sauerkraut will give it a more old-world, Central European character. If you prefer boneless, skinless chicken thighs, they work too—just reduce the cooking time slightly and check for doneness around the 5-hour mark on LOW or 2 1/2 to 3 hours on HIGH, as they can dry out faster. Leftovers reheat well on the stovetop over low heat with a splash of water or broth, and the flavors deepen by the next day, making this an ideal make-ahead meal.