Solstice Sunset Supper: Just 4 ingredients. I love making this when I want to spend the longest day of the year outside, not cooking.

This is my go-to “first day of summer” slow cooker chicken: just four ingredients, five minutes of prep, and then I can spend the longest day of the year outside instead of hovering over the stove. Boneless chicken simmers all afternoon in a glossy, crimson barbecue-cherry sauce until it’s tender, juicy, and glistening in the slow cooker. It’s a simple Midwestern-style supper that feels a little special, like a sunset in a pot, and it’s easy enough for a busy weeknight but fun enough for a backyard get-together.

Serve this saucy chicken piled on soft sandwich buns with crunchy coleslaw, or spoon it over rice or buttered egg noodles to soak up all that glossy red sauce. Corn on the cob, a simple green salad, or watermelon wedges make it feel extra summery. If you’re feeding a crowd, set the slow cooker on “warm” and let everyone build their own plates or sandwiches, with pickles and potato chips on the side.

Servings: 6

2 1/2 to 3 pounds boneless, skinless chicken thighs (or breasts)

Lightly spray the inside of your slow cooker with cooking spray for easier cleanup, if desired.

Scatter the thinly sliced onion evenly over the bottom of the slow cooker to create a flavorful bed for the chicken.

Lay the chicken thighs (or breasts) in a single, snug layer over the onions. It’s fine if they overlap a bit, but try not to stack them too thickly so they cook evenly.

In a medium bowl, whisk together the barbecue sauce and cherry preserves until smooth and glossy. The mixture should be a rich, deep crimson color.

Pour the barbecue-cherry sauce evenly over the chicken, making sure every piece is coated and the sauce runs down around the sides. Use a spoon to nudge the chicken so it’s mostly submerged in the sauce for that glistening, slow-roasted look.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is fully cooked through (no pink in the center and juices run clear).

Once cooked, use two forks to gently shred or chunk the chicken right in the slow cooker, stirring it into the thick, glossy crimson sauce and softened onions until everything is well coated.

Taste the sauce and adjust if needed: if it’s too tangy, you can stir in a spoonful more cherry preserves; if it’s a bit sweet, a splash more barbecue sauce can balance it. Switch the slow cooker to WARM and let the chicken sit in the sauce for 10 to 15 minutes so it soaks up even more flavor before serving.

Serve the glistening chicken straight from the slow cooker, making sure to spoon plenty of the crimson sauce over each portion.

For picky eaters, use a very mild, slightly sweet barbecue sauce and skip any that say “extra smoky” on the label. You can also use boneless, skinless chicken breasts instead of thighs if that’s what your family prefers—just check for doneness a little earlier so they don’t dry out. If your kids don’t like visible onion pieces, dice the onion very small so it melts into the sauce, or cook the chicken without onion and add 1 teaspoon onion powder to the sauce instead. For a little gentle heat for adults, stir in 1/4 teaspoon crushed red pepper flakes or a few dashes of hot sauce into the barbecue-cherry mixture before cooking. If you want a thicker, stickier sauce, remove the lid for the last 20 to 30 minutes on HIGH to let some liquid evaporate, or transfer some sauce to a saucepan and simmer it on the stove to reduce before mixing it back in. To keep this meal lighter, serve the chicken over cauliflower rice or a big bed of steamed green beans. For a crowd-pleasing slider bar, keep the slow cooker on WARM and set out slider buns, shredded lettuce, pickles, and cheese so everyone can build their own. Food safety tips: Always start with fully thawed chicken for even cooking; frozen chicken can stay too long in the “danger zone” temperature range. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) in the thickest part before serving. Don’t leave the slow cooker open to the air for long periods; keep it covered except when serving. Refrigerate leftovers within 2 hours, store in a shallow container, and use within 3 to 4 days, reheating until steaming hot before eating.