Pour this over raw chicken thighs in the slow cooker and 3 other pantry staples to get a meal so delicious your friends will be begging for more!

This 4-ingredient slow cooker teacher appreciation chicken is the kind of set-it-and-forget-it meal that makes busy school nights feel special. You literally pour a sweet-and-savory pantry sauce over raw chicken thighs, add just three more everyday staples, and let the slow cooker do the rest. The result is tender, fall-apart chicken in a glossy dark-amber glaze that tastes like something you fussed over all afternoon, even though you barely lifted a finger. It’s perfect for sending in a warm meal to a favorite teacher, feeding your own family, or doubling for a potluck when you know friends will be asking for the recipe.

Serve this slow cooker chicken over fluffy white rice, brown rice, or buttered egg noodles so they can soak up all that dark, sticky sauce. Steamed green beans, roasted broccoli, or a simple side salad with ranch dressing round out the plate nicely. For a teacher appreciation spread or casual gathering, keep it simple with rice, a veggie tray, and some dinner rolls so guests can pile the saucy chicken on top for little sandwiches.

Servings: 6

2 1/2 to 3 pounds boneless, skinless chicken thighs, trimmed of excess fat

Lightly spray the inside of a 4- to 6-quart slow cooker with cooking spray for easier cleanup.

Lay the raw boneless, skinless chicken thighs in a single layer on the bottom of the slow cooker. It’s fine if they overlap a little, but try to keep them mostly flat so they cook evenly.

In a medium bowl, whisk together the honey, low-sodium soy sauce, ketchup, and minced garlic until you have a smooth, thick, dark-amber sauce.

Pour the sauce evenly over the raw chicken thighs in the slow cooker, making sure each piece is well coated and you can see the glossy syrup pooling around the chicken.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is very tender and reaches an internal temperature of at least 165°F (74°C).

Once cooked, gently shred or chunk the chicken right in the slow cooker using two forks, stirring so it soaks up the thick sauce. If the sauce seems too thin, turn the slow cooker to HIGH, prop the lid open slightly with a wooden spoon, and let it cook another 15 to 20 minutes to reduce and thicken.

Taste and adjust seasoning if needed, adding a splash more soy sauce for saltiness or a drizzle more honey for sweetness. Serve the saucy chicken hot over rice, noodles, or with your favorite sides.

For picky eaters, you can reduce the garlic by half or use garlic powder instead of fresh for a milder flavor. If your family likes a little tang, add 1 to 2 tablespoons of apple cider vinegar to the sauce before pouring it over the chicken. For a bit of heat, stir in 1/4 to 1/2 teaspoon red pepper flakes or a squeeze of sriracha. To make it more of a complete meal, add a bag of baby carrots or thick-sliced onions around the chicken before pouring on the sauce; just be sure the vegetables are cut into similar sizes so they cook evenly. You can also use bone-in, skinless chicken thighs, but plan on adding 30 to 60 minutes to the cook time and always check that the thickest part of the meat reaches at least 165°F (74°C). For food safety, start with fully thawed chicken, never partially frozen, and avoid lifting the slow cooker lid too often, which can significantly lower the temperature and increase cook time. Refrigerate leftovers within 2 hours in shallow containers and reheat until steaming hot before serving. If you need this gluten-free, use a certified gluten-free soy sauce or tamari and double-check labels on ketchup and any other pantry staples.