Put raw bone-in chicken breasts in the slow cooker and 4 other ingredients to get a meal so tasty your friends will be begging for the recipe.

Memorial weekend around here has always meant a house full of people, a yard full of lawn chairs, and something easy humming away in the slow cooker while we visit. This 5-ingredient slow cooker chicken is one of those recipes that feels like it’s been around forever: simple, practical, and downright comforting. Raw bone-in chicken breasts go straight into the crock, tucked in with glossy maroon wedges of red onion and baby red potatoes, then bathed in a tangy-sweet barbecue mixture. By the time everyone’s ready to eat, the chicken is tender, the vegetables are jammy and rich, and the whole pot smells like a small-town church picnic. It’s the kind of dish that tastes like you fussed all afternoon, even though the slow cooker did the work.

Serve the chicken breasts with a big spoonful of the maroon potato and onion wedges alongside, making sure to ladle some of the flavorful cooking juices over the top. This pairs beautifully with a simple green salad, coleslaw, or a platter of sliced tomatoes and cucumbers. Warm dinner rolls or cornbread help soak up the sauce, and if you’re feeding a crowd, baked beans or buttered corn on the cob make it feel like a full holiday spread.

Servings: 4

3 to 4 bone-in, skin-on chicken breasts (about 2 1/2 to 3 pounds total)

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

Rinse the red potatoes and pat them dry, leaving the maroon skins on. Cut them into thick wedges, about 4 to 6 pieces per potato. Peel the red onion if you like, then cut it into thick wedges, keeping the root end mostly intact so the wedges hold together.

Scatter the potato wedges and red onion wedges evenly over the bottom of the slow cooker, arranging them so the glossy maroon pieces are nestled together in a single, fairly even layer.

Pat the raw bone-in chicken breasts dry with paper towels and trim any excess skin or fat if needed. Season lightly with salt and pepper if desired (this is optional and does not count as an extra ingredient).

Nestle the chicken breasts, bone-side down, directly on top of and between the potato and onion wedges so they sit snugly together in the bottom of the slow cooker, as shown in the image description.

In a small bowl or measuring cup, stir together the barbecue sauce and the chicken broth (or water) until smooth and pourable. This will help the sauce coat the chicken and vegetables and create a flavorful cooking liquid.

Pour the barbecue mixture evenly over the chicken breasts and vegetables, making sure each piece of chicken gets a good coating and some of the sauce drips down among the glossy maroon wedges.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through (the thickest part of the breast reaches 165°F) and the potatoes are tender when pierced with a fork.

Once done, carefully lift the chicken breasts out with tongs, keeping the meat attached to the bone if possible. Gently stir the potatoes and onions in the bottom of the slow cooker to coat them in the juices and sauce.

Serve each chicken breast with a generous scoop of the maroon potato and onion wedges and a spoonful of the cooking juices over the top. Taste and adjust seasoning with a bit of salt and pepper at the table, if needed.

To change the flavor profile, you can swap the barbecue sauce for a honey-mustard sauce or a smoky chipotle-style barbecue, keeping the same measurements so the liquid level stays safe for slow cooking. If you prefer darker meat, substitute bone-in chicken thighs or drumsticks and cook on LOW for 6 to 7 hours or HIGH for about 4 hours, still checking for an internal temperature of 165°F. For a sweeter, more holiday-style dish, tuck a few thick slices of apple in with the onion and potatoes; the fruit will soften and melt into the sauce. If you like a bit of heat, sprinkle crushed red pepper flakes over the chicken before pouring on the sauce. For a slightly lighter meal, remove the chicken skin after cooking, when it slips off easily. Food safety tips: Always start with fully thawed chicken; never put frozen bone-in chicken directly into the slow cooker, as it can spend too long in the temperature “danger zone.” Wash your hands, cutting board, and knives thoroughly after handling raw poultry. Use a meat thermometer to confirm that the thickest part of each chicken breast reaches at least 165°F before serving. Keep the slow cooker covered during cooking to maintain a safe, steady temperature, and refrigerate leftovers within 2 hours in shallow containers. Leftovers can be reheated to 165°F and enjoyed within 3 to 4 days.