Set it before Sunday service and came home to chicken so tender it fell right off the bone. The glaze had my whole family fighting over the last piece.

This 4-ingredient slow cooker Sunday glazed chicken is the kind of recipe you set before church and come home to a house that smells like you’ve been cooking all day. Bone-in chicken thighs simmer low and slow in a sweet, tangy brown sugar glaze until the meat is so tender it practically falls off the bone. This is a simple, small-town Sunday dinner kind of recipe—no fuss, no fancy ingredients—just cozy, sticky-glazed comfort that has everyone reaching for one more piece.

Serve these glazed chicken thighs right in the slow cooker or transfer them to a warm platter, spooning plenty of that sticky sauce over the top. They’re wonderful with fluffy mashed potatoes or buttered egg noodles to soak up the glaze, plus a simple side like green beans, roasted carrots, or a tossed salad. Add some dinner rolls or cornbread if you want to stretch the meal for company, and finish with something light and easy for dessert, like fruit salad or a pan of brownies.

Servings: 6

3 to 3 1/2 pounds bone-in, skin-on chicken thighs (about 6 to 8 pieces)

Lightly spray the inside of your slow cooker with nonstick cooking spray or rub with a little oil to help with cleanup. This also helps keep the glaze from sticking and burning around the edges.

In a medium bowl, whisk together the barbecue sauce, honey, and brown sugar until the mixture is smooth and glossy. If using, stir in the salt and black pepper. The glaze should be thick but pourable.

Trim any excess skin or large pockets of fat from the chicken thighs, but leave most of the skin on for flavor and moisture. Pat the chicken dry with paper towels so the glaze clings better.

Arrange the chicken thighs in a single layer in the bottom of the slow cooker, skin side up. It’s okay if they overlap slightly, but try to keep them mostly in one layer so they cook evenly and the glaze can coat them well.

Pour the glaze evenly over the chicken thighs, lifting pieces gently with a spoon or tongs so some of the sauce runs underneath. Spoon a little extra glaze over the tops so every piece is well coated.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily pulls away from the bone. The meat should be so soft you can pull it apart with a fork.

For that sticky, caramelized finish like you see in the photos, carefully transfer the cooked chicken thighs, skin side up, to a foil-lined baking sheet. Spoon some of the glaze from the slow cooker over the tops of the thighs.

Place the baking sheet under the broiler, about 6 inches from the heat, and broil for 3 to 5 minutes, watching closely, until the glaze is bubbling, thick, and slightly charred in spots. This step gives you that glossy, restaurant-style look and a little crispness on the edges.

While the chicken is under the broiler, set the slow cooker to WARM. If you’d like a thicker glaze to serve at the table, you can simmer some of the cooking liquid in a small saucepan on the stove for 5 to 10 minutes to reduce it, or simply ladle it as-is for spooning over the chicken.

Return the broiled chicken thighs to the slow cooker, nestling them back into the warm glaze, or arrange them on a serving platter and pour the thickened glaze over the top. Serve hot, making sure everyone gets a good spoonful of that sticky sauce—be prepared for a little friendly family competition over the last piece.

For milder, kid-friendly flavor, choose a sweet barbecue sauce and skip any extra salt or pepper. If your family likes a little kick, use a smoky or spicy barbecue sauce, or stir 1/2 teaspoon crushed red pepper flakes or a dash of hot sauce into the glaze mixture. You can swap the honey for maple syrup if that’s what you have on hand—maple gives the chicken a cozy, fall-like flavor. For slightly less sweetness, reduce the brown sugar to 2 tablespoons and let the barbecue sauce do more of the work. If you prefer skinless chicken thighs, they’ll still turn out very tender, just know they won’t crisp quite as much under the broiler; line your pan well so the glaze doesn’t stick. For picky eaters who shy away from sauces, set aside one or two plain thighs before pouring on the glaze, season them lightly with salt and pepper, and cook them in a separate small slow cooker or in the oven. You can also add a handful of baby carrots or thick-sliced onions to the bottom of the slow cooker before adding the chicken for an easy built-in side. Leftovers reheat beautifully—shred the meat and toss it with the extra glaze for sandwiches, sliders, or to serve over rice later in the week.