Dump raw bone-in chicken thighs in the slow cooker along with 3 everyday pantry staples, and get a meal so fantastic your friends will be begging for the recipe.

This 4-ingredient slow cooker Juneteenth picnic chicken is my kind of summer recipe: you literally dump everything in the crockpot before work, and by the time you’re ready to eat, the chicken is fall-off-the-bone tender and packed with sweet-smoky flavor. The idea is inspired by classic cookout barbecue chicken that shows up at Juneteenth gatherings—simple, celebratory, and made to share—with a shortcut that makes it weeknight-friendly. We’re using raw bone-in chicken thighs plus three everyday pantry staples to build a sticky, saucy finish that tastes like you fussed for hours, even though the slow cooker did all the work.

Serve this Juneteenth picnic chicken with classic cookout sides: potato salad, coleslaw, baked beans, or corn on the cob are all perfect. I love piling the shredded or whole thighs over warm rice or buttered cornbread to soak up every bit of the sauce. Add watermelon slices, a simple green salad, or collard greens to round things out, and if you’re feeding a crowd, set out soft rolls so people can turn the chicken into easy sandwiches.

Servings: 6

3 to 3 1/2 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs)

Prep the slow cooker: Set a 5- to 7-quart slow cooker on the counter and make sure the insert is in place and dry. There is no need to preheat.

Arrange the raw chicken thighs: Place the raw bone-in, skin-on chicken thighs in a single snug layer in the bottom of the slow cooker, skin side up. It’s fine if they overlap slightly, but try to keep most of the skin exposed so it can baste in the sauce.

Mix the simple sauce: In a small bowl, stir together the barbecue sauce, brown sugar, and smoked paprika until the sugar is mostly dissolved and the mixture looks smooth and glossy.

Dump the sauce over the chicken: Pour the sauce mixture evenly over the raw chicken thighs in the slow cooker, making sure each piece gets coated. Use the back of a spoon to spread it around if needed, but you don’t have to be perfect—the sauce will melt and coat everything as it cooks.

Slow cook the chicken: Cover the slow cooker with the lid. 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 reaches at least 165°F in the thickest part without touching the bone. The meat should pull away from the bone easily.

Optional crisping step (if you have time): For a more picnic-style, slightly caramelized finish, line a baking sheet with foil and lightly coat it with cooking spray. Use tongs to transfer the cooked chicken thighs, skin side up, onto the baking sheet. Spoon some of the thickened sauce from the slow cooker over the tops. Broil on the top rack of the oven for 3 to 5 minutes, watching closely, until the sauce is bubbling and slightly charred in spots.

Serve: Transfer the chicken to a serving platter and spoon more of the warm sauce from the slow cooker over the top. Serve hot or warm, with extra sauce on the side for drizzling.

To keep this truly 4-ingredient, stick with just the chicken thighs, barbecue sauce, brown sugar, and smoked paprika, but you can still tweak the flavor within those rules. For a spicier Juneteenth picnic vibe, choose a spicy barbecue sauce or use a smoky-hot variety and a darker brown sugar for deeper molasses notes. For a slightly lighter version, remove the skin from the thighs before placing them in the slow cooker; the meat will still be juicy, just a bit less rich. If you prefer pulled chicken, cook until very tender, then remove the bones and shred the meat directly into the sauce in the slow cooker. Food safety tips: Always start with raw chicken kept cold in the refrigerator until you’re ready to cook, and never leave it at room temperature for more than 2 hours (1 hour if it’s very hot outside). Make sure the chicken reaches an internal temperature of at least 165°F, measured in the thickest part of the thigh without touching the bone. Use clean utensils and a clean cutting board for handling raw chicken, and wash your hands well with soap and hot water afterward. Leftover cooked chicken should be cooled slightly, then stored in a shallow container in the refrigerator within 2 hours of cooking and eaten within 3 to 4 days, or frozen for longer storage.