Early Summer Bowl: Only 4 ingredients. The perfect meal when you just want to dump it in and forget about it until supper time.

This 4-ingredient slow cooker chicken is my nostalgic nod to the sticky, glossy chicken bites you’d find at a 1980s roller rink snack bar—sweet, savory, and a little bit kitschy in the best way. Everything goes straight into the slow cooker, no browning or pre-cooking, and by supper time you’re rewarded with glistening, pull-apart chunks of meat coated in a velvety, umami-rich sauce. It’s an easy early-summer option when you don’t want to heat up the kitchen or fuss with a long ingredient list, but still want something that feels like a real meal.

Spoon the saucy chicken over hot white or brown rice, or tuck it into soft rolls for messy, wonderful sandwiches. A simple side of steamed green beans, a crunchy cabbage slaw, or a crisp cucumber salad balances the richness without adding much effort. If you’re leaning into the retro vibe, serve with potato wedges or crinkle-cut fries and a cold, citrusy drink. The leftovers are great cold, piled onto salad greens or wrapped in tortillas with a handful of shredded lettuce.

Servings: 4

2 pounds boneless, skinless chicken thighs, cut into large chunks

Add the barbecue sauce, cola (or lemon-lime soda), and soy sauce directly to the slow cooker crock. Stir until the liquids are smoothly combined into a glossy sauce.

Add the chicken thigh chunks to the slow cooker, turning them gently with a spoon or tongs so every piece is well coated in the sauce. Spread the chicken out into an even layer so it cooks evenly.

Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until the chicken is very tender and easily pulls apart with a fork. Avoid lifting the lid during the first couple of hours so the heat stays consistent.

Once the chicken is tender, use two forks to gently break the chunks into slightly smaller, bite-sized pieces right in the slow cooker. Stir to coat every piece in the thickened, glossy sauce. If the sauce seems thin, leave the lid slightly ajar and cook on HIGH for another 15 to 20 minutes to reduce and concentrate.

Taste the sauce and adjust if you like: add a splash more soy sauce for extra savoriness or a spoonful of barbecue sauce for more sweetness. Serve the chicken hot, making sure to spoon plenty of the velvety sauce over each portion.

You can swap boneless, skinless chicken breasts for the thighs if you prefer leaner meat; just check for doneness on the earlier side, as breasts dry out more quickly. For a smokier, more complex flavor, use a smoky or spicy barbecue sauce, or add a teaspoon of smoked paprika to the sauce mixture. If you want a subtle heat reminiscent of old-school snack bar wings, stir in a teaspoon or two of hot sauce before cooking. To keep the 4-ingredient simplicity but add a bit of freshness at serving time, finish with a sprinkle of sliced green onions or chopped fresh parsley (these are optional and don’t need to be measured). For a slightly thicker, almost glaze-like sauce, whisk 1 teaspoon cornstarch into the cola before adding it to the slow cooker, or simply reduce the sauce uncovered at the end as noted in the directions. Food safety tips: Always start with fully thawed chicken and keep it refrigerated until you’re ready to add it to the slow cooker. Don’t leave raw chicken sitting at room temperature for more than 30 minutes. Cook until the chicken reaches an internal temperature of at least 165°F (74°C) in the thickest pieces, checked with a food thermometer. Once cooked, don’t leave the chicken in the slow cooker on the “warm” setting for more than 2 to 3 hours; cool leftovers promptly and refrigerate within 2 hours in shallow containers. Reheat leftovers to steaming hot before serving.