Father's Day Weekend Winner: Just 3 ingredients. I make it when I want Sunday dinner completely taken care of before church even starts.

This is the kind of slow cooker chicken I lean on for Father’s Day weekend, when I want Sunday dinner taken care of before church even starts. It’s just three ingredients, but it cooks down into tender, shredded strands of chicken bathed in a sticky, golden-brown reduction that tastes like you fussed all afternoon. Around here in the rural Midwest, we’ve always loved set-it-and-forget-it roasts, and this recipe feels like a modern cousin to the old church-basement suppers: simple pantry staples, a slow simmer, and a pot full of comfort waiting when you walk back through the door.

Serve this shredded chicken piled high on soft sandwich buns or over a mound of buttery mashed potatoes, letting that glossy golden sauce soak in. It’s also wonderful spooned over egg noodles or white rice with a side of green beans or corn on the cob. A simple lettuce salad or coleslaw adds a bit of crunch and freshness, and if you’re feeding a crowd, set out pickles and sliced onions so folks can dress their own plates. Leftovers make easy lunches tucked into tortillas or served open-faced on toast.

Servings: 6

3 pounds boneless, skinless chicken thighs (or breasts)

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray so the sauce doesn’t stick and burn around the edges.

Place the chicken in the bottom of the slow cooker in an even layer, overlapping as little as possible so it cooks evenly and shreds into long fibrous strands.

In a small bowl, whisk together the barbecue sauce and honey until smooth and glossy. This mixture will become your thick, sticky golden-brown reduction as it cooks down.

Pour the honey–barbecue mixture evenly over the chicken, turning the pieces with tongs to coat them well on all sides. Make sure every piece has some sauce clinging to it.

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 pulls apart with a fork.

Once the chicken is cooked through and tender, use two forks to shred it directly in the slow cooker into long, thin, fibrous strands. Stir to mix the meat well with the sauce.

Turn the slow cooker to HIGH (if it isn’t already) and cook uncovered for 15 to 30 minutes, stirring occasionally, until the sauce thickens and reduces into a rich, sticky golden-brown glaze that clings to the shredded chicken. The mixture should look glossy and slightly syrupy, not watery.

Taste and, if needed, adjust by adding a spoonful more honey for sweetness or a splash of water if the sauce has reduced too much and seems too thick. Stir well.

Turn the slow cooker to WARM and let the chicken sit, covered, until ready to serve. Stir again just before serving so every strand is coated in the thick golden reduction.

For a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or hot sauce into the honey–barbecue mixture before pouring it over the chicken. If you prefer a tangier flavor, add 1 to 2 tablespoons of apple cider vinegar along with the honey; it will balance the sweetness nicely. You can use boneless, skinless chicken breasts instead of thighs, but watch the cooking time on HIGH so they don’t dry out; breasts are done when they shred easily but still look moist. If you like a smokier, more old-fashioned flavor, choose a smoky-style barbecue sauce, or add 1/2 teaspoon of liquid smoke to the sauce mixture. For a slightly lighter version, you can trim all visible fat from the chicken before cooking and skim any excess fat off the top of the sauce after shredding. To make this gluten-free, be sure your barbecue sauce is labeled gluten-free. Food safety tips: Always start with fully thawed chicken, not frozen, when using a slow cooker, so the meat moves quickly through the temperature danger zone (40°F to 140°F). Cook until the chicken reaches an internal temperature of at least 165°F, checking the thickest piece with an instant-read thermometer if you’re unsure. Do not leave cooked chicken sitting at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm); refrigerate leftovers promptly in shallow containers. Leftovers will keep safely in the refrigerator for up to 3 to 4 days and can be frozen for up to 3 months. Reheat gently on the stove or in the microwave until steaming hot, adding a splash of water if the sauce has thickened too much.