Sunday Simplicity: Just 4 ingredients. The kind of dinner Grandma made when she wanted the whole family coming back for more.

This 4-ingredient slow cooker golden glazed chicken is the kind of Sunday supper that feels like it’s been passed down from Grandma’s kitchen. It’s simple, cozy, and made with the kind of pantry staples most of us already have on hand. Bone-in chicken pieces slowly simmer in a sweet-and-savory amber glaze until the meat is fall-off-the-bone tender and the edges caramelize just enough to make the whole house smell like home. This is the meal you put on in the late morning and let it quietly work its magic while you go about your day, knowing everyone will come running when they lift the lid and see that golden sauce bubbling away.

Serve the golden glazed chicken straight from the slow cooker with a big spoon for ladling that glossy sauce over everything. It’s wonderful over fluffy mashed potatoes, steamed white or brown rice, or buttered egg noodles so the sweet-savory juices can soak in. Add a simple green side like steamed green beans, roasted carrots, or a crisp salad to balance the richness. Warm dinner rolls or a sliced baguette are perfect for mopping up the extra glaze, and if you’d like a little brightness, finish each plate with a sprinkle of fresh parsley or a squeeze of lemon.

Servings: 4-6

3 to 3 1/2 pounds bone-in chicken pieces (legs, thighs, or bone-in thighs and drumsticks, skin on or off)

Pat the chicken pieces dry with paper towels. This helps the glaze cling better and encourages those caramelized edges as it cooks.

In a medium bowl, whisk together the honey, soy sauce, and Dijon mustard until the mixture is smooth and looks like a glossy golden-brown syrup.

Lightly spray the inside of your slow cooker with nonstick cooking spray or rub with a little oil for easier cleanup.

Arrange the bone-in chicken pieces in the slow cooker in an even layer as much as possible. It’s fine if they overlap a bit, but try to keep the thicker pieces toward the bottom.

Pour the honey-soy-mustard mixture evenly over the chicken, turning pieces gently with tongs to coat them well in the glaze.

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 reaches an internal temperature of at least 165°F (74°C). Dark meat may be even more tender closer to 175°F.

If you’d like more caramelization on the skin, carefully transfer the cooked chicken pieces to a foil-lined baking sheet, spoon some of the glaze over the top, and broil on the top oven rack for 3 to 5 minutes, watching closely, until the edges are deep golden and slightly sticky.

While the chicken is under the broiler (if using), switch the slow cooker to WARM. If you prefer a thicker sauce, ladle 1 to 1 1/2 cups of the cooking liquid into a small saucepan and simmer it on the stovetop for 5 to 8 minutes, stirring occasionally, until slightly reduced and syrupy.

Return the broiled chicken to the slow cooker or place it on a serving platter. Spoon the warm golden glaze from the slow cooker (or the reduced sauce) generously over the chicken. Serve hot, with extra sauce on the side for spooning over potatoes, rice, or noodles.

For picky eaters, you can swap the Dijon mustard for classic yellow mustard to give the glaze a more familiar, mellow flavor that tastes a lot like something Grandma would have made. If your family prefers sweeter chicken, stir in an extra tablespoon or two of honey. For a little tang, add 1 tablespoon of apple cider vinegar to the glaze (this keeps the ingredient list very simple while brightening the flavor). If you’d like a bit of gentle warmth without adding more ingredients, serve with red pepper flakes at the table so each person can sprinkle their own. Skin-on chicken will give you richer flavor and more caramelized edges, while skinless bone-in pieces will be a bit lighter; both work well. If you use a mix of drumsticks and thighs, try to keep sizes similar so they cook evenly. Food safety tips: Always thaw chicken completely in the refrigerator, never on the counter. Keep raw chicken and its juices away from other foods and wash hands, cutting boards, and utensils with hot, soapy water after handling. Use a meat thermometer to ensure the chicken reaches at least 165°F (74°C) in the thickest part, not touching bone. Do not leave cooked chicken at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers and use within 3 to 4 days, reheating until hot and steaming before serving.