June Weekend Comfort: Uses just 3 ingredients. I toss this together in the morning and let the pot do all the hard work while I relax.

This 3-ingredient slow cooker chicken is exactly the kind of June weekend comfort food I lean on when I want something cozy but don’t want to hover over the stove. You toss everything in the crock in the morning, flip the switch, and by late afternoon the chicken has turned into glistening, pull-apart strands coated in a sticky amber glaze. It’s the kind of simple, no-fuss recipe that feels perfect for Father’s Day weekend—easy enough that the cook can relax, but special enough to pile high on buns or plates for a family celebration.

Serve the shredded glazed chicken on soft sandwich buns or brioche rolls with a simple side like coleslaw, potato salad, or corn on the cob. It’s also wonderful spooned over mashed potatoes or rice to soak up all that sticky sauce. For a lighter plate, tuck the chicken into lettuce wraps or serve it alongside a big green salad and some sliced watermelon. Set out pickles, sliced red onion, and maybe a little shredded cheese so everyone can build their plate just how they like it.

Servings: 6

3 pounds boneless, skinless chicken thighs (or breasts)

Lightly grease the inside of your slow cooker with a bit of oil or nonstick spray to help with cleanup later.

Place the boneless, skinless chicken thighs (or breasts) in an even layer in the bottom of the slow cooker. It’s fine if they overlap a little.

In a medium bowl, stir together the barbecue sauce and brown sugar until the sugar is mostly dissolved and the mixture looks glossy and smooth.

Pour the barbecue-brown sugar mixture evenly over the chicken, turning the pieces once or twice with tongs to make sure every piece is coated in sauce.

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 very tender and easily pulls apart with a fork. Try not to lift the lid during cooking so the heat and moisture stay in.

Once the chicken is fully cooked and tender, use two forks right in the slow cooker to shred it into fibrous strands. Take your time so the pieces become fine, pull-apart shreds that really grab onto the sauce.

Stir the shredded chicken thoroughly into the bubbling sauce so every strand is coated in the sticky amber glaze. If the mixture seems a little thin, leave the lid off and let it cook on HIGH for another 15 to 20 minutes to thicken, stirring occasionally.

Taste and adjust the seasoning if you like—if it needs more sweetness, sprinkle in a spoonful of brown sugar; if it needs more tang, add a splash more barbecue sauce. Keep the slow cooker on WARM until you’re ready to serve, then scoop the glistening, pull-apart chicken onto buns, potatoes, rice, or plates.

For picky eaters, choose a very mild, sweet barbecue sauce with no heat so the flavor stays kid-friendly. If your family likes a little kick, use a smoky or spicy barbecue sauce instead. You can also use chicken breasts if that’s what you keep on hand, but thighs stay a bit juicier and give you those really luscious, glossy shreds. For a slightly lighter version, use a reduced-sugar barbecue sauce and cut the brown sugar down to 1/4 cup, then taste and adjust at the end. To make it feel extra special for Father’s Day, toast the buns, add sliced pickles, and set out a platter of toppings like sliced red onion, shredded cheese, or a simple slaw. Leftovers keep well: cool the chicken quickly, store in a shallow container, and refrigerate within 2 hours; use within 3 to 4 days, or freeze up to 3 months. Always cook the chicken to an internal temperature of at least 165°F (74°C) checked in the thickest part, and avoid leaving it on the counter after cooking. When reheating, heat until steaming hot all the way through (165°F) and only reheat what you’ll eat. If your slow cooker is older or very large, make sure it comes up to temperature properly by not under-filling it; if you’re doubling the recipe, add a bit more time and check for tenderness before shredding.