Earth Month Eats: Just 5 ingredients. I make it when I want dinner handled hours ahead, leaving me time to enjoy the beautiful spring weather outside.

This 5-ingredient slow cooker planet protector chicken is my go-to when I want dinner totally handled hours ahead so I can get outside and soak up that gorgeous spring weather. It leans on a plant-forward mindset by stretching a modest amount of chicken into a big batch of glistening, shredded protein you can pile onto bowls, buns, or salads, which helps cut down on heavier, more resource-intensive meals. Everything simmers away in the slow cooker until the chicken is fall-apart tender and coated in a sticky, mahogany-brown glaze that tastes like a cross between barbecue and teriyaki. It’s the kind of set-it-and-forget-it recipe that fits right into Earth Month and busy weeknights alike.

Serve the shredded chicken over brown rice or quinoa with a big side of roasted or steamed veggies to keep the Earth Month vibes going—broccoli, carrots, and green beans all soak up the extra sauce beautifully. It’s also great piled onto toasted whole wheat buns or lettuce wraps with a quick crunchy slaw. For lunches, I like to tuck the cooled chicken into meal-prep containers with greens, leftover grains, and sliced cucumbers so everything is ready to grab from the fridge. A squeeze of lime and a sprinkle of fresh herbs (like cilantro or green onion) brighten it up right before serving.

Servings: 6

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

Lightly spray or oil the inside of your slow cooker insert for easier cleanup.

Place the chicken thighs in an even layer in the bottom of the slow cooker. It’s okay if they overlap slightly.

In a medium bowl, whisk together the barbecue sauce, soy sauce, honey, and apple cider vinegar until smooth and glossy.

Pour the sauce mixture evenly over the chicken, turning the pieces once with tongs to coat them well in the liquid.

Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with two forks. Avoid lifting the lid during cooking so the heat and steam stay in.

Once the chicken is cooked, use two forks to shred it directly in the slow cooker. The meat should pull apart easily and soak up the bubbling, sticky mahogany-brown sauce.

After shredding, stir the chicken thoroughly so every strand is coated in the glossy glaze. If the sauce seems too thin, leave the lid off and cook on HIGH for 15 to 20 minutes, stirring occasionally, until it thickens and clings to the shredded chicken.

Taste and adjust seasoning if needed by adding a splash more soy sauce for saltiness or a drizzle of honey for extra sweetness.

Switch the slow cooker to WARM and keep the chicken covered until you’re ready to serve. Stir occasionally to keep the shredded chicken evenly coated and glistening.

Serve the planet protector chicken hot, spooned over grains, tucked into buns or wraps, or layered on top of salads or veggie bowls.

Swap the protein: You can use boneless skinless chicken breasts instead of thighs; just keep an eye on the cook time so they don’t dry out. For an even more planet-friendly version, try using half the chicken and stirring in a drained can of chickpeas or cooked lentils during the last 30 minutes of cooking to stretch the protein and reduce overall meat use. Sauce twists: Use a smoky barbecue sauce for a more classic pulled-chicken vibe, or a sweeter, thicker barbecue sauce for extra stickiness. If you like heat, add 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes with the sauce mixture (this will increase the ingredient count slightly but won’t affect the base recipe). Make it meal-prep friendly: Portion the shredded chicken into airtight containers with cooked grains and vegetables; it keeps well in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently with a splash of water to loosen the glaze. Food safety tips: Always start with fully thawed chicken and keep it refrigerated until you’re ready to load the slow cooker. Cook on LOW or HIGH only as directed; do not use the WARM setting to cook from raw. The chicken should reach an internal temperature of at least 165°F (74°C) before shredding. Cool leftovers within 2 hours of cooking and store in shallow containers in the refrigerator. Reheat leftovers to 165°F before eating, and discard any chicken that has been left at room temperature for more than 2 hours.