My brother makes this sticky sweet dinner whenever he is on a tight budget. It only takes 3 ingredients and the sauce is absolutely unbelievable

This slow cooker 3-ingredient teriyaki chicken is exactly the kind of sticky, sweet, budget-friendly dinner my brother leans on when the week gets hectic and the grocery list needs to stay short. It uses just chicken, a bottle of inexpensive teriyaki sauce, and a bit of brown sugar to coax out that glossy, lacquered finish you usually associate with takeout. Teriyaki as a concept comes from Japan—teri refers to the shine of the glaze, yaki to grilling—but here we borrow the idea and let the slow cooker do the work, turning inexpensive chicken into tender, shreddable meat coated in a deep amber, unbelievably sticky sauce.

Serve this teriyaki chicken piled over hot steamed white rice or jasmine rice so the extra sauce can soak in. A side of simply steamed broccoli, green beans, or a quick sesame-snap pea stir-fry balances the sweetness and adds color to the plate. If you’d like more texture, sprinkle on sliced green onions and a few toasted sesame seeds just before serving. Leftovers make excellent rice bowls, lettuce wraps, or can be tucked into soft rolls for an easy sandwich-style dinner.

Servings: 6

2 1/2 to 3 pounds boneless skinless chicken thighs (or breasts)

Place the chicken in the bottom of a 4- to 6-quart slow cooker, spreading it into an even layer so it cooks evenly.

In a small bowl, whisk together the bottled teriyaki sauce and brown sugar until the sugar is mostly dissolved and the mixture looks smooth and glossy.

Pour the teriyaki-sugar mixture evenly over the chicken, turning the pieces once with tongs to make sure everything is coated in sauce.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork.

Using two forks, shred the chicken directly in the slow cooker, pulling it into bite-size pieces and stirring so every strand is coated in the dark, sticky sauce.

If you’d like the sauce thicker and more syrupy, remove the lid and let the shredded chicken sit on HIGH for 15 to 20 minutes, stirring once or twice, until the sauce reduces and clings heavily to the meat.

Taste and adjust if needed; if you prefer it sweeter, you can sprinkle in another tablespoon or two of brown sugar and stir until it melts into the hot sauce.

Serve the sticky teriyaki chicken hot, spooned over rice or your favorite base, making sure to ladle extra thick sauce over the top for that deep amber, glossy finish.

For a leaner version, use all chicken breasts; just watch the timing so they don’t dry out—check for doneness on the earlier side and shred as soon as they’re tender. If you prefer darker, richer flavor, choose a thicker, soy-forward teriyaki sauce and use dark brown sugar, which adds a hint of molasses and deepens the color of the glaze. To stretch the meal without adding more meat, stir in a bag of thawed frozen stir-fry vegetables or steamed broccoli during the last 20 to 30 minutes of cooking so they heat through but don’t turn mushy. For a bit of heat, add crushed red pepper flakes or a drizzle of sriracha when serving rather than during cooking, so everyone can adjust their own plate. This recipe also scales well: for a crowd, double everything and use a larger slow cooker, but keep the ratio of sauce to chicken the same so you still end up with that thick, clingy coating rather than a thin broth. Leftovers keep well in the refrigerator for several days and reheat nicely on the stovetop with a splash of water; they also freeze well and can be turned into quick rice bowls, stuffed into tortillas, or layered on buns for easy sliders.