Memorial Monday Must-Have: Only 4 ingredients. I make it when I want dinner handled hours ahead so I can enjoy the sunshine.

This 4-ingredient slow cooker chicken is exactly what I reach for on Memorial Monday when I want dinner handled hours ahead so I can sit outside, soak up the sunshine, and chat with neighbors. Boneless chicken pieces simmer low and slow in a glossy, golden broth until they’re fall-apart tender and swimming in flavorful juices. It’s the kind of easy, Midwest-style comfort food that lets you toss everything in the crock in the morning and forget about it until everyone’s hungry after a long day outside.

Serve these tender chicken morsels right out of the slow cooker with a big spoon so everyone can get plenty of that golden, savory cooking liquid. It’s wonderful over buttery mashed potatoes, steamed rice, egg noodles, or even toasted buns for easy sandwiches. Add a simple green salad, corn on the cob, or roasted veggies on the side to keep things light and picnic-friendly. A basket of dinner rolls or garlic bread is perfect for soaking up every last bit of the glossy sauce.

Servings: 6

2 1/2 to 3 pounds boneless, skinless chicken thighs, cut into large bite-size pieces (tender protein morsels)

Trim any excess fat from the chicken thighs, then cut them into large bite-size pieces so they cook into tender, scoopable morsels. Place the chicken pieces in the bottom of a 5- to 6-quart slow cooker, spreading them into an even layer.

In a small bowl or large measuring cup, whisk together the chicken broth, honey, and soy sauce until the honey is fully dissolved and the mixture looks smooth and glossy.

Pour the golden sauce mixture evenly over the chicken pieces, making sure they are mostly submerged so they can slow-roast gently in the liquid.

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 easily pulls apart with a fork. The pieces should be swimming in a glossy, glowing golden liquid.

Once cooked, give the chicken a gentle stir to coat all the morsels in the sauce. Taste the cooking liquid and, if desired, season lightly with a pinch of salt or an extra splash of soy sauce to brighten the flavor (optional and not counted among the main 4 ingredients).

Serve the slow-cooked chicken and plenty of the golden sauce over rice, mashed potatoes, noodles, or in bowls with crusty bread on the side for dipping.

For picky eaters, you can leave the chicken pieces a bit larger so kids can pick and choose, or shred the chicken lightly with two forks so it feels more like pulled chicken over rice or noodles. If your family likes a touch of tang, stir in 1 to 2 tablespoons of apple cider vinegar at the end for a sweet-and-tangy finish (this would be an optional 5th ingredient). For a slightly thicker, more gravy-like sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 20 to 30 minutes on HIGH until the liquid turns silky and coats the chicken. You can also swap half of the honey for brown sugar for a deeper, caramel-like flavor. To keep things on the lighter side, trim visible fat from the chicken before cooking and, if time allows, chill the finished sauce separately and skim any fat that rises to the top before reheating. Food safety tips: Always start with fresh or properly thawed chicken—never put frozen solid chicken directly into the slow cooker, as it may stay too long in the temperature “danger zone.” Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before serving. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating until hot and steaming before serving again.