Throw raw skinless chicken thighs in the slow cooker and 5 other basic items to get a supper so mouthwatering your kids will be begging for more!

This 6-ingredient slow cooker spring blossom chicken is the kind of weeknight dinner that feels special without demanding much from you. Raw skinless chicken thighs go straight into the slow cooker with a light, bright mix of honey, Dijon, lemon, and herbs that reminds me of the first warm days of spring—fresh, floral, and a little sunny. It borrows loosely from classic French mustard-and-herb chicken, but simplified for a busy Midwestern household: pantry staples, minimal chopping, and a hands-off cook that leaves you with tender, saucy chicken the kids will happily devour over rice or noodles.

Serve the spring blossom chicken spooned over steamed jasmine rice, buttered egg noodles, or mashed potatoes to soak up the fragrant sauce. A simple green vegetable—like roasted asparagus, steamed green beans, or a crisp salad with lemon vinaigrette—keeps the plate bright and seasonal. If you’d like bread on the table, warm baguette or soft dinner rolls are perfect for mopping up extra sauce. A light white wine, such as Sauvignon Blanc or Pinot Grigio, pairs nicely for adults, while lemon-infused sparkling water echoes the citrus notes for everyone else.

Servings: 4

2 1/2 pounds raw skinless boneless chicken thighs

Place the raw skinless chicken thighs in an even layer on the bottom of a 4- to 6-quart slow cooker, arranging them so they overlap as little as possible. This close-up, single layer at the bottom is exactly what you want for even cooking.

In a small bowl, whisk together the honey, Dijon mustard, chicken broth, lemon juice, and dried herbes de Provence (or Italian seasoning) until the mixture is smooth and well combined. Taste and, if desired, whisk in the kosher salt and black pepper.

Pour the honey-mustard-herb mixture evenly over the chicken thighs, making sure all of the meat is lightly coated. Use a spoon to nudge the thighs so some of the sauce seeps underneath them.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken thighs are very tender and reach an internal temperature of at least 165°F (74°C). Avoid lifting the lid frequently, as that extends cooking time.

Once cooked, taste the sauce and adjust seasoning with a pinch more salt, pepper, or a squeeze of extra lemon juice if you’d like a brighter flavor. If the sauce seems thin, you can uncover the slow cooker and let it cook on HIGH for 10 to 15 minutes to reduce slightly, or simply serve it as a light, spoonable sauce over the chicken.