Spring Simplicity: Just 4 ingredients. The kind of recipe my mother-in-law kept in her apron pocket.

This little slow cooker chicken is the kind of thing my mother-in-law would tuck into her apron pocket on a stained index card: just four ingredients, no fuss, and it makes the whole house smell like supper is taken care of. It’s a simple Midwestern-style shredded chicken bathed in a glossy amber glaze that tastes like a cross between Sunday potluck and a church basement supper. Everything goes into the slow cooker, and by the time you’re ready to eat, the meat is tender enough to fall apart with a fork and the sauce has turned deep and shiny around the edges, just like those old 1950s recipes promised.

Serve this shredded amber-glazed chicken piled onto soft hamburger buns or buttered toast for a no-fuss sandwich, or spoon it over plain white rice or mashed potatoes to soak up every bit of that sweet-savory sauce. A simple side of green beans, coleslaw, or a crisp lettuce salad keeps it feeling light and balanced. If you’re feeding a crowd, set the slow cooker on warm with a stack of buns, a bowl of pickles, and a pan of baked beans, and let everyone help themselves like a small-town potluck line.

Servings: 6

2 pounds boneless, skinless chicken breasts or thighs

Lightly spray or grease the bottom of a 4- to 6-quart slow cooker so the sauce doesn’t stick too much as it caramelizes.

Lay the chicken breasts or thighs in a single layer in the bottom of the slow cooker. It’s fine if they overlap a bit, but don’t pack them too tightly.

In a medium bowl, stir together the amber-colored barbecue sauce, orange marmalade, and dry onion soup mix until well combined. The mixture will be thick and glossy.

Pour the sauce mixture evenly over the chicken, making sure every piece is coated. Use a spatula to scrape out every bit of the glaze from the bowl.

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 easily shreds with a fork. Avoid lifting the lid during cooking so the heat and moisture stay inside.

Once the chicken is cooked through and tender, use two forks to shred it directly in the slow cooker. Shred it into bite-sized pieces, stirring as you go so the meat soaks up the amber glaze.

After shredding, leave the lid slightly ajar and switch the slow cooker to HIGH for another 20 to 30 minutes. This lets the sauce thicken and darken a bit around the edges, giving you that glossy, caramelized amber look while the steam rises off the chicken.

Taste the shredded chicken and adjust if needed: if you like it sweeter, stir in another spoonful of marmalade; if it seems too thick, add a splash of water and stir well. Serve hot straight from the white oval slow cooker, spooning the tender shredded chicken and glossy amber sauce over buns, rice, or potatoes.

For a slightly tangier version, stir 1 to 2 tablespoons of apple cider vinegar into the sauce mixture before pouring it over the chicken (this keeps it within the spirit of the original but does add a touch beyond the classic four). If you prefer darker, richer flavor, choose a molasses-leaning barbecue sauce; for a lighter, more citrus-forward glaze, use a milder sauce and an extra spoonful of marmalade. You can also use all thighs for a juicier, more forgiving result if you plan to hold the dish on WARM for a party. To make it a bit more savory, sprinkle freshly ground black pepper over the chicken before adding the sauce. Leftovers reheat well in a small saucepan over low heat or back in the slow cooker on LOW with a tablespoon or two of water to loosen the sauce. Food safety tips: Always start with fully thawed chicken; do not place frozen chicken directly into the slow cooker, as it can sit too long in the temperature “danger zone.” Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before shredding. Keep the lid on during cooking to maintain a safe, steady heat. Once cooked, don’t leave the chicken at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Refrigerate leftovers in shallow containers within that time frame and use within 3 to 4 days, or freeze for up to 3 months. When reheating, bring the chicken back to at least 165°F before serving.