June Porch Comfort: Just 3 ingredients. I make it when I want dinner handled hours ahead of time so I can sit back and enjoy the warm evening breeze.

This is the kind of June porch supper I lean on when the day is too pretty to spend hovering over the stove. With just three ingredients and a slow cooker doing the work, you end up with tender, glossy, caramelized chicken nestled in a thick, mahogany sauce that looks like you fussed for hours. It reminds me of the church potlucks of my childhood here in the Midwest, where someone would always show up with a slow cooker full of something sticky, savory-sweet, and comforting. You put it on at lunchtime, let it burble away all afternoon, and by the time the evening breeze cools the porch, dinner is ready and waiting.

Spoon the glossy chicken and sauce over a bed of plain white rice, buttered egg noodles, or mashed potatoes to soak up every bit of that sticky goodness. A simple side of green beans, coleslaw, or sliced garden tomatoes with a sprinkle of salt balances the richness. On especially warm evenings, I like to tuck the chicken into soft buns for easy sandwiches and serve with a cold cucumber salad and iced tea on the porch.

Servings: 4-6

3 pounds boneless skinless chicken thighs, trimmed

Lightly spray the inside of your slow cooker with cooking spray or rub with a bit of oil to make cleanup easier.

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

Place the chicken thighs in the slow cooker in an even layer, overlapping as needed but not tightly packed.

Pour the barbecue–brown sugar mixture evenly over the chicken, turning the pieces with a spoon or tongs so they are well coated on all sides.

Cover and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is very tender and easily pulls apart with a fork. The sauce will look loose at first but will thicken as it cooks and the sugar caramelizes.

Once the chicken is tender, use two forks to gently shred or chunk it into bite-size pieces right in the slow cooker, stirring to coat everything in the glossy, mahogany sauce.

If you’d like the sauce even thicker and more caramelized, remove the slow cooker lid and cook on HIGH for another 15 to 20 minutes, stirring once or twice, until the sauce clings heavily to the chicken and looks sticky and shiny.

Taste and adjust if needed, adding a small splash of water if the sauce is thicker than you like, or a spoonful more brown sugar if you prefer it sweeter. Serve hot straight from the slow cooker, making sure to spoon plenty of sauce over each serving.

You can swap the chicken thighs for boneless skinless chicken breasts if that’s what you have, but watch the cooking time and check for doneness on the earlier side so they don’t dry out; breasts are done when they reach 165°F in the thickest part. If you prefer pork, boneless country-style ribs or a small pork shoulder roast (3 to 3 1/2 pounds) work beautifully with the same sauce and cook time on LOW, though a shoulder may need closer to 7 hours. For a little heat, stir 1 to 2 teaspoons of crushed red pepper into the sauce before cooking. If your barbecue sauce is very salty, you may want to reduce the amount slightly and thin with a few tablespoons of water so the finished dish doesn’t become too intense as it reduces. For a smokier flavor without adding more ingredients, choose a smoked-style barbecue sauce. Leftovers keep well in the refrigerator for up to 3 to 4 days and reheat nicely on the stovetop or in the microwave; cool quickly and store in a shallow container. For food safety, always start with fully thawed meat, keep the slow cooker covered while cooking, and ensure the chicken reaches 165°F before serving. Avoid leaving the finished dish out at room temperature for more than 2 hours (1 hour if it’s very hot on the porch); keep it on the WARM setting if people will be serving themselves over time.