This is the kind of slow cooker supper I lean on when the day has gotten away from me and I just need something warm and honest on the table. It’s nothing fancy—just chicken quarters, a big handful of chopped spring onions, and two pantry friends to pull it all together—but it tastes like you fussed. I started making a version of this back in the late 1970s when money was tight and spring onions were coming up in the garden before anything else. These days, I still stand at my old white counter, toss those onions over the raw chicken in the slow cooker, pour in the last two ingredients, and let it burble away while I get on with the day. It’s my default when I don’t know what to make but want the house to smell like home.
Serve these tender, onion-scented chicken quarters right over mashed potatoes or buttered egg noodles so they can soak up all those simple pan juices. A side of green beans, peas, or a basic tossed salad keeps things feeling light enough, while a slice of white bread or a dinner roll is perfect for mopping up the bottom of the plate. If you like, spoon some of the soft spring onions and juices over everything at the table, the way we always did on the farm.
Slow Cooker Spring Onion Chicken QuartersServings: 4
Ingredients
4 chicken leg quarters (about 2 1/2 to 3 pounds total)
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
1 1/2 cups chopped spring onions (green onions), white and green parts
1 (10.5-ounce) can condensed cream of chicken soup
Directions
Set your slow cooker on the counter and lightly grease the bottom if you like, just to help with cleanup.
Pat the chicken leg quarters dry with paper towels, then sprinkle them all over with the salt. You don’t need anything fancy here—just a light, even seasoning.
Lay the seasoned chicken quarters in a single layer in the bottom of the slow cooker, skin side up if there is skin. They can overlap a little if your slow cooker is on the smaller side, but try to keep them mostly in one layer so they cook evenly.
Take your chopped spring onions in your hands and scatter them generously over the raw chicken quarters, letting some fall down around the sides. This is the heart of the dish: picture a big handful of those bright green and white pieces tumbling over the pale chicken in the slow cooker.
In a small bowl, stir the condensed cream of chicken soup with 1/2 cup of water until fairly smooth. It doesn’t have to be perfect; you just want it loose enough to pour.
Pour the soup mixture evenly over the chicken and spring onions. Don’t worry if it doesn’t cover every bit; as it cooks, the juices will mingle and create a simple gravy in the bottom.
Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 4 hours, until the chicken is very tender and reaches at least 165°F in the thickest part without touching the bone. The meat should pull away from the bone easily.
Once done, taste the juices and add a pinch more salt if needed. If you’d like a slightly thicker sauce, you can ladle some of the juices into a small saucepan and simmer them on the stove for a few minutes, or just serve them as is, spooned generously over the chicken and your side dish.
Variations & Tips
You can nudge this simple recipe in several directions while keeping its spirit. For a little extra savoriness, add 1/2 teaspoon of black pepper or a small pinch of dried thyme along with the salt. If you prefer darker, richer flavor, use cream of mushroom or cream of celery soup in place of the cream of chicken. When spring onions are especially plentiful, feel free to double the amount; they cook down and become very mild and sweet. If you like a bit more body to the sauce, whisk 1 tablespoon of cornstarch into the soup-and-water mixture before pouring it over the chicken. For a lighter version, remove the skin from the chicken quarters before seasoning and cooking; just know the meat may be a touch less rich. Always handle raw chicken carefully: keep it separate from other foods, wash your hands and any cutting boards or knives that touched the raw meat with hot, soapy water, and never place cooked chicken back on a plate that held it raw. Use a meat thermometer to ensure the chicken reaches at least 165°F in the thickest part, and refrigerate leftovers within 2 hours in shallow containers. Leftovers reheat nicely in a covered dish in the oven or in the microwave with a splash of water to keep them moist.
