Memorial Weekend Comfort: Just 5 ingredients. I make it when I want dinner handled hours ahead.

This is my go-to Memorial Weekend comfort recipe when I want dinner completely handled hours ahead with almost no effort. It’s just five ingredients, all tossed into the slow cooker, and by the time everyone wanders in from the backyard or the park, you’ve got this glossy, dark mahogany pulled chicken ready to pile onto buns or plates. The sauce is rich and a little smoky-sweet, and the chicken turns silky and shreddable with almost zero babysitting—perfect for when you’re juggling work, guests, and everything else life throws at you.

I like to heap this pulled chicken onto soft brioche or potato buns with a handful of crunchy coleslaw on top. It’s also great spooned over mashed potatoes, buttered egg noodles, or simple white rice to soak up all that dark, glossy sauce. Add a tray of roasted veggies, grilled corn, or a simple green salad and you’ve got a full Memorial Weekend spread with almost no last-minute cooking. Leftovers are awesome tucked into quesadillas or served in lettuce wraps for a lighter lunch the next day.

Servings: 6

3 pounds boneless, skinless chicken thighs

Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Scatter the sliced onion evenly over the bottom of the slow cooker to create a bed for the chicken.

Place the chicken thighs on top of the onions in an even layer. It’s okay if they overlap a bit.

In a medium bowl, whisk together the barbecue sauce, brown sugar, and soy sauce until smooth and glossy. This will be your dark mahogany sauce.

Pour the sauce mixture evenly over the chicken, lifting pieces gently with a spoon or tongs so the sauce can run underneath. Make sure all of the chicken is coated.

Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily pulls apart with a fork.

Once cooked, use two forks to shred the chicken directly in the slow cooker, pulling it into fibrous strands. Stir well so the pulled chicken is fully coated in the dark, shiny sauce.

If the sauce seems a bit thin after shredding, leave the lid off and cook on HIGH for 15 to 20 minutes, stirring occasionally, until it thickens and clings to the chicken in a rich glaze.

Taste and adjust seasoning if needed (you can add a pinch more brown sugar for sweetness or a splash more soy sauce for saltiness). Keep on the WARM setting until ready to serve, up to 2 hours, stirring occasionally.

You can swap the boneless, skinless chicken thighs for boneless, skinless chicken breasts if that’s what you have; just know breasts can dry out a bit more easily, so check them on the earlier side and shred as soon as they’re tender. For a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of your favorite hot sauce into the barbecue mixture before pouring it over the chicken. If you like extra smokiness and an even deeper mahogany color, use a very dark, molasses-forward barbecue sauce and add 1 teaspoon of smoked paprika or a dash of liquid smoke. To make it slightly lighter, you can trim any visible fat from the thighs before cooking and skim excess fat from the top of the sauce with a spoon after it’s done. For a more tangy, Carolina-style vibe, stir in 2 tablespoons of apple cider vinegar at the end of cooking. Food safety tips: Always start with fully thawed chicken, and keep it refrigerated until you’re ready to add it to the slow cooker. Cook the chicken until it reaches an internal temperature of at least 165°F (74°C) at the thickest part. Don’t leave the finished chicken at room temperature for more than 2 hours; if you’re not serving right away, keep it on the WARM setting or refrigerate and reheat thoroughly before serving. Store leftovers in an airtight container in the fridge for up to 3 to 4 days, or freeze for up to 3 months.