Pour bottled bbq sauce and these 3 ingredients over chicken thighs into a slow cooker for a crave-worthy dinner you'll want on repeat

This slow cooker 4-ingredient Amish-style BBQ chicken is the kind of set-it-and-forget-it dinner that fits right into a busy weeknight. It takes its cue from simple Amish country cooking, where pantry staples and long, gentle cooking do most of the work. Here, bottled BBQ sauce teams up with three humble ingredients—brown sugar, apple cider vinegar, and a touch of yellow mustard—to create a tangy-sweet glaze that soaks into tender chicken thighs. You literally pour everything over the chicken in the slow cooker, walk away, and come back to a crave-worthy dinner you’ll want on repeat.

Serve the shredded or whole BBQ chicken thighs over buttered egg noodles, mashed potatoes, or a bed of steamed white rice to catch all the extra sauce. A simple side of coleslaw or a crisp green salad balances the sweetness and richness of the dish. Cornbread, dinner rolls, or buttered Amish-style white bread make great companions for mopping up the juices. For a more casual, cookout-style meal, pile the chicken onto soft sandwich buns with pickle slices and a spoonful of slaw on top.

Servings: 6

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

Trim any excess fat or loose skin from the chicken thighs. If the thighs still have skin on, remove it for a less greasy sauce. Pat the chicken dry with paper towels.

Arrange the chicken thighs in an even layer in the bottom of a 5- to 7-quart slow cooker. It’s fine if they overlap slightly, but avoid stacking them too high so they cook evenly.

In a medium bowl or large measuring cup, whisk together the bottled BBQ sauce, brown sugar, apple cider vinegar, and yellow mustard until smooth and well combined.

Pour the BBQ sauce mixture evenly over the chicken thighs in the slow cooker, making sure all the pieces are coated. Use a spoon to nudge the sauce around and under the chicken if needed.

Cover the slow cooker with the lid. 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 reaches an internal temperature of at least 165°F (74°C). Dark meat will be most succulent closer to 185°F (85°C).

Once cooked, you can serve the chicken thighs as whole pieces with the sauce spooned over the top, or shred the meat directly in the slow cooker using two forks, discarding the bones. Stir the shredded chicken into the sauce so it’s fully coated.

Taste the sauce and adjust if you like: add a splash more vinegar for extra tang, a pinch of brown sugar for sweetness, or a little more bottled BBQ sauce to stretch it. Serve hot with your favorite sides, spooning plenty of sauce over each portion.

For a slightly smokier, more rustic flavor, choose a hickory or mesquite-style bottled BBQ sauce. If you prefer a less sweet dish, reduce the brown sugar to 2 tablespoons and taste at the end before adding more. For a bit of heat, stir 1/2 to 1 teaspoon of crushed red pepper flakes or a splash of hot sauce into the BBQ mixture before pouring it over the chicken. Boneless, skinless chicken thighs also work well; reduce cooking time slightly and begin checking for tenderness about 30 minutes earlier. If you’d like a thicker, stickier sauce, transfer the cooked chicken to a plate, pour the sauce into a saucepan, and simmer it on the stovetop for 5 to 10 minutes until slightly reduced, then pour back over the chicken. Food safety tips: Always start with fully thawed chicken; cooking from frozen in a slow cooker can keep the meat in the temperature “danger zone” for too long. Keep the lid on the slow cooker during cooking to maintain a safe, steady temperature. Use a food thermometer to confirm the chicken has reached at least 165°F (74°C) at the thickest part, away from the bone. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat to 165°F before serving.