Put frozen raw chicken thighs in the slow cooker and 4 other ingredients to get a meal so amazing your friends will be begging for more!

This 5-ingredient slow cooker spring fling chicken is the kind of recipe I lean on when the first green blades of grass start peeking through the fields but life is still busy as ever. It reminds me of the church potlucks we had every April back in our little Midwestern town—simple food, big flavor, and plenty to share. You start with frozen raw chicken thighs right in the slow cooker, add just four more pantry-friendly ingredients, and let it burble away into something bright, tender, and downright company-worthy. It’s the sort of dish that makes folks ask, “Now what on earth did you put in this?” and you can just smile, because only you know how easy it really was.

Serve these tender, lemony-herb chicken thighs over buttered egg noodles, mashed potatoes, or a bed of rice to soak up all those springy juices. A simple side of steamed green beans, peas, or a tossed salad with fresh cucumbers and radishes keeps that light, fresh feeling on the plate. Warm dinner rolls or a slice of crusty bread are perfect for sopping up the sauce, and if you’re feeding a crowd, a pan of roasted carrots or asparagus fits right in with the bright, garden-forward flavors.

Servings: 4

2 pounds frozen raw bone-in, skin-on chicken thighs (about 4–6 thighs, unthawed)

Place the frozen raw chicken thighs in a single layer in the bottom of a 4- to 6-quart slow cooker. They can touch, but try not to stack them too high; this helps them cook more evenly.

In a small bowl or measuring cup, whisk together the chicken broth, lemon juice, honey, dried Italian seasoning, salt, and black pepper until the honey is mostly dissolved and the herbs are evenly distributed.

Pour the lemon-honey broth mixture evenly over the frozen chicken thighs, making sure each piece is moistened. The thighs do not need to be fully submerged; they will release juices as they cook.

Cover the slow cooker with the lid and cook on HIGH for 4 to 5 hours, or on LOW for 6 to 7 hours, until the chicken thighs are very tender and reach an internal temperature of at least 165°F (74°C) in the thickest part, away from the bone.

About halfway through the cooking time, if you are nearby, gently spoon some of the cooking liquid over the tops of the chicken thighs. This isn’t required, but it helps them stay moist and evenly flavored.

Once the chicken is fully cooked and tender, taste the cooking liquid and adjust the seasoning with a pinch more salt or pepper if needed. If you’d like a slightly thicker sauce, transfer the cooked chicken to a plate, tent loosely with foil, and simmer the liquid in a small saucepan on the stove for 5 to 10 minutes to reduce slightly, then pour back over the chicken.

Serve the chicken thighs hot with plenty of the bright, lemony-herb sauce spooned over the top. Discard the bones and skin at the table if you prefer, or remove them before serving for easier eating.

For an extra spring flourish, add 1 to 2 cups of baby carrots or trimmed fresh green beans on top of the frozen chicken before pouring on the broth mixture; they will cook right along with the meat. If you like a creamier sauce, stir 2 to 3 tablespoons of heavy cream or plain Greek yogurt into the hot cooking liquid right at the end (off the heat if using yogurt so it doesn’t curdle). You can swap the dried Italian seasoning for 2 teaspoons of dried dill and parsley for a more old-fashioned, farmhouse flavor. If you prefer boneless, skinless chicken thighs, you can use them frozen as well; reduce the cooking time slightly and start checking for doneness about 30 to 45 minutes earlier, as they may cook faster than bone-in pieces. For a sweeter glaze, increase the honey to 3 tablespoons, or for a bit of zip, add a pinch of red pepper flakes with the herbs. FOOD SAFETY TIPS: Always start with fully frozen, individually separated chicken thighs—do not cook a solid frozen block of meat, as the center may not heat quickly enough. Use a reliable meat thermometer to ensure the chicken reaches at least 165°F (74°C) at the thickest part, away from the bone, before serving. Do not cook this recipe on the WARM setting, and avoid repeatedly lifting the lid during the first couple of hours, as that can extend the time the chicken spends in the temperature “danger zone.” Refrigerate leftovers within 2 hours of cooking and use within 3 to 4 days, reheating until steaming hot before eating.