My uncle brought this 4-ingredient trick to every spring potluck. Let the flavors meld all day for the most tender, savory dish that disappears instantly.

This slow cooker 4-ingredient chicken and baked beans dish is the kind of humble potluck favorite that shows up on a card table in a church basement and disappears before you can blink. My uncle used to bring a version of this to every spring gathering out at the grange hall, and folks would hover around the slow cooker waiting for the lid to come off. It’s simple as can be—just chicken, canned baked beans, a little barbecue sauce, and onion—but when it bubbles away all day, the flavors meld into a rich, savory sauce and the chicken turns fall-apart tender. It’s perfect for busy days, family reunions, or any time you want something hearty with almost no fuss.

Serve this right from the slow cooker with a big spoon so everyone can scoop out a piece of chicken and plenty of beans and sauce. It’s wonderful over hot cooked rice, buttered egg noodles, or a pile of mashed potatoes to soak up all those juices. For a true Midwestern potluck plate, add coleslaw, a green salad, or steamed green beans on the side, and pass around some soft dinner rolls or cornbread to mop the bottom of the bowl. A jar of dill pickles or pickled beets on the table never hurts either.

Servings: 6

2 pounds boneless, skinless chicken breasts (about 4 large pieces)

Lightly grease the inside of a 5- to 6-quart slow cooker with a bit of oil or nonstick spray for easier cleanup.

Spread the sliced onion evenly over the bottom of the slow cooker to make a bed for the chicken.

Lay the chicken breasts on top of the onions in a single layer. If they overlap a little, that’s fine.

In a medium bowl, stir together the baked beans and barbecue sauce until well combined. The mixture will be thick and glossy.

Pour the bean and barbecue sauce mixture evenly over the chicken, making sure all the pieces are nestled down in the sauce and beans.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and reaches an internal temperature of at least 165°F (74°C). Cooking it on LOW gives the best, most tender texture and lets the flavors meld.

Once cooked, taste the sauce and beans and adjust seasoning if you like with a pinch of salt or pepper (optional, not counted among the four ingredients).

Serve the chicken breasts whole, spooning plenty of beans and sauce over the top. If you prefer, you can gently shred the chicken right in the slow cooker with two forks and stir it into the beans before serving for a more stew-like dish.

You can easily adapt this simple recipe to what your family likes while keeping the spirit of the 4-ingredient trick. For a slightly sweeter, more old-fashioned flavor, choose a honey or brown sugar barbecue sauce; for a little kick, use a smoky or spicy variety. If your baked beans are very sweet, you may want to use a tangier barbecue sauce to balance things out. Boneless, skinless chicken thighs can be used instead of breasts; they stay very moist and are more forgiving if held on warm for a long potluck. If you’d like a bit of texture, stir in a handful of cooked, crumbled bacon right before serving (this would be an extra ingredient, so think of it as a bonus flourish rather than part of the base recipe). To keep the dish food-safe, always start with fully thawed chicken—never frozen—and keep it refrigerated until you’re ready to load the slow cooker. Make sure the slow cooker stays covered while cooking so it can maintain a safe temperature, and use a meat thermometer to confirm the chicken has reached at least 165°F (74°C) in the thickest part. At a potluck, keep the slow cooker on the WARM setting and try not to leave the dish at room temperature for more than 2 hours. Leftovers should be cooled promptly, stored in shallow containers, and refrigerated within 2 hours; they’ll keep safely for about 3 to 4 days and reheat well on the stovetop or in the microwave.