Toss raw boneless skinless chicken thighs in the slow cooker and 3 other pantry items to get a meal so delicious your family will be begging for more!

This 4-ingredient slow cooker Father’s Day chicken is exactly the kind of recipe I lean on when life is busy but I still want dinner to feel a little special. You literally toss raw boneless skinless chicken thighs into the slow cooker, add three pantry staples, and let the magic happen while you hang out with the family. The thighs turn incredibly tender and soak up a sweet-savory, slightly smoky sauce that tastes like you fussed way more than you did. It’s perfect for those Midwest Sundays when you’d rather be in the backyard than standing over the stove.

Serve these saucy chicken thighs over mashed potatoes, rice, or buttered egg noodles to soak up every drop of the sauce. Add a simple veggie like steamed green beans, roasted broccoli, or a bagged salad kit to keep things easy. If you’re grilling for Father’s Day, this chicken also works as a main alongside corn on the cob and a big bowl of coleslaw. Leftovers are great piled on toasted buns with pickles for an easy next-day lunch.

Servings: 6

2 1/2 to 3 pounds raw boneless skinless chicken thighs

Place the raw boneless skinless chicken thighs in an even layer on the bottom of a 5- to 6-quart slow cooker. It’s okay if they overlap slightly, but try not to stack them too high.

In a medium bowl, whisk together the barbecue sauce, honey, and soy sauce until smooth and fully combined.

Pour the sauce mixture evenly over the chicken thighs, using a spatula to spread it so all of the chicken is coated. The chicken should be mostly covered in sauce.

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 thighs are very tender and reach an internal temperature of at least 165°F (74°C).

Once cooked, use two forks to gently shred or break apart the chicken thighs directly in the slow cooker, or leave them whole if you prefer. Stir to coat all the chicken in the sauce.

Taste the sauce and adjust if needed, adding a splash more soy sauce for saltiness or a drizzle of honey for extra sweetness.

Serve the chicken and plenty of sauce over your favorite base, like mashed potatoes, rice, or noodles. Spoon extra sauce from the slow cooker over the top before serving.

For a bit of heat, stir 1 to 2 teaspoons of crushed red pepper flakes or hot sauce into the barbecue-honey-soy mixture before pouring it over the chicken. If you like extra smoky flavor, use a smoked barbecue sauce or add 1/2 teaspoon of smoked paprika to the sauce. To make it a little tangier, mix in 1 to 2 tablespoons of apple cider vinegar. You can also add sliced onions under the chicken thighs for more flavor and a built-in side, or toss in a drained can of pineapple chunks during the last hour of cooking for a sweet Hawaiian-style twist. For a lower-sugar version, choose a reduced-sugar barbecue sauce and cut the honey to 3 tablespoons, adjusting to taste at the end. Food safety tips: Always start with fully thawed chicken thighs; cooking from frozen can lead to uneven cooking and unsafe temperatures in a slow cooker. Keep the lid on during cooking as much as possible so the chicken reaches 165°F (74°C) in the center. Use a clean meat thermometer to check the internal temperature, and refrigerate leftovers in shallow containers within 2 hours of cooking. Reheat leftovers to at least 165°F before serving.