Father's Day Feast: Only 4 ingredients. I throw it all together early in the day when we have a busy afternoon of celebrating ahead of us!

This 4-ingredient slow cooker 1960s tupperware party chicken using glossy fibrous protein chunks is my easy Father’s Day feast when the day is packed with ball games, church, or family get-togethers. It has that retro, sweet-and-savory potluck feel you’d see at an old-school Tupperware party, but with almost no effort. I toss everything into the slow cooker early in the morning and by dinnertime we’ve got tender, glossy chunks of chicken in a rich, bubbling sauce that makes the whole house smell like a celebration.

Serve this saucy chicken over fluffy white rice, buttered egg noodles, or mashed potatoes so all that glossy, umami-rich sauce has something to soak into. A simple green side salad, steamed green beans, or roasted broccoli balances the sweetness nicely. If you’re hosting a Father’s Day crowd, round it out with a basket of dinner rolls or garlic bread and a big bowl of cut-up fruit for the kids. Leftovers are great tucked into toasted buns with a slice of cheese for an easy next-day sandwich.

Servings: 6

3 pounds boneless, skinless chicken thighs, cut into large bite-size chunks

Spray the inside of a 5- to 6-quart slow cooker lightly with cooking spray for easier cleanup, or use a slow cooker liner if you like.

Cut the boneless, skinless chicken thighs into large bite-size chunks, about 1 1/2 inches each. This helps them cook into those glossy, fibrous pieces that shred a little at the edges but still hold their shape.

In a medium bowl, whisk together the barbecue sauce, cola or root beer, and dry onion soup mix until the soup mix is mostly dissolved and the sauce looks smooth and dark.

Place the chicken chunks into the slow cooker in an even layer, breaking up any pieces that are stuck together so everything cooks evenly.

Pour the barbecue-cola mixture evenly over the chicken, making sure all the pieces are coated. Use a spoon to gently stir and tuck the chicken down into the sauce so it’s mostly submerged.

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 at the edges. The sauce should be bubbling and slightly thickened, with caramelized-looking edges around the sides of the slow cooker.

Once the chicken is done, gently stir it in the sauce. Some pieces will stay in glossy chunks while others will shred a bit, giving that nice fibrous texture and helping the sauce cling to every bite.

If you’d like a thicker, stickier sauce, remove the lid and cook on HIGH for an additional 15 to 20 minutes, stirring once or twice, until the sauce has reduced and looks shiny and rich.

Taste and adjust the seasoning if needed. If your barbecue sauce is very sweet, you may want a pinch of salt or a splash of vinegar to balance it. Turn the slow cooker to WARM and keep it covered until you’re ready to serve.

Serve the glossy chicken and plenty of sauce over rice, noodles, or potatoes, spooning extra sauce over the top so those caramelized edges and umami-rich juices really shine.

You can easily tweak this to fit your family’s tastes. For a little heat, stir in 1 to 2 teaspoons of crushed red pepper flakes or a few dashes of hot sauce with the barbecue mixture. For a smokier, more grown-up flavor, use a hickory-smoked barbecue sauce and a splash (1 tablespoon) of Worcestershire sauce (this would technically add a fifth ingredient, so I only do this when I’m not strictly counting). If your kids prefer things milder and sweeter, choose a honey or brown sugar barbecue sauce and use cola instead of root beer. To lighten it up slightly, you can use boneless, skinless chicken breasts, but they’ll be a bit less juicy; check them toward the earlier end of the cooking time so they don’t dry out. For a more 1960s-style potluck feel, you can cube the cooked chicken a bit smaller and serve it straight from the slow cooker with toothpicks or over small slider buns. If sodium is a concern, look for reduced-sodium onion soup mix and a lower-sodium barbecue sauce, and remember that the sauce will concentrate a bit as it cooks, so taste before adding any extra salt. Food safety tips: Always start with fully thawed chicken; cooking from frozen in a slow cooker can keep the meat in the unsafe temperature zone too long. Keep the lid on during cooking except for quick checks toward the end so the temperature stays consistent. Leftovers should be cooled and refrigerated within 2 hours in shallow containers and used within 3 to 4 days, or frozen for up to 2 to 3 months. Reheat leftovers until steaming hot (165°F) before serving.