Mid-June Comfort: Only 5 ingredients. I love making this when I need a fuss-free meal that practically cooks itself while I enjoy the afternoon on the porch.

This is my go-to mid-June comfort dish when I want something that feels a little nostalgic and cozy but doesn’t ask much of me. Think vintage Flag Day potluck vibes: tender shredded protein in a glossy, golden, sweet-savory sauce that basically makes its own gravy in the slow cooker. With only five ingredients and a true set-it-and-forget-it method, it’s perfect for busy workdays or lazy afternoons on the porch while dinner quietly takes care of itself.

I like to pile this shredded golden goodness on top of buttery mashed potatoes or scoop it onto soft sandwich buns with a few pickle slices for a backyard-porch kind of meal. It’s also great over rice, egg noodles, or even cauliflower rice if you’re keeping things lighter. Add a simple side like steamed green beans, a crisp salad, or grilled corn to round it out. Leftovers make an easy lunch the next day—just reheat and tuck into a wrap or serve over leftover grains.

Servings: 6

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

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup (optional but helpful).

Place the chicken (or pork) in an even layer in the bottom of the slow cooker. It’s okay if the pieces overlap slightly.

In a small bowl or measuring cup, whisk together the chicken broth, honey mustard, and dry onion soup mix until mostly smooth and combined.

Pour the golden sauce mixture evenly over the protein, making sure it’s mostly submerged. Scatter the butter pieces over the top.

Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the protein is very tender and easily shreds with a fork. Try not to lift the lid during cooking so the heat stays consistent.

Once cooked, use two forks to shred the protein directly in the slow cooker, stirring it into the glossy golden sauce until everything is well coated.

Taste and adjust seasoning if needed (a pinch of salt or pepper, if you like). Switch the slow cooker to WARM and let it sit for 10 to 15 minutes to let the shredded meat soak up more of the sauce before serving.

Serve the shredded golden protein hot, spooned over mashed potatoes, rice, or noodles, or piled onto buns for sandwiches.

You can swap the chicken for a 3-pound boneless pork shoulder or pork loin for more of a pulled-pork feel; just plan on the longer end of the cooking time for shoulder. If you prefer turkey, boneless skinless turkey breast works well too, though it can be a bit leaner, so keep an eye on doneness and don’t overcook. For a slightly smokier, more cookout-style flavor, stir in 1 to 2 teaspoons of smoked paprika or a spoonful of your favorite barbecue sauce at the end (this would technically add an extra ingredient, so I treat it as an optional bonus). If you like a thicker sauce for sandwiches, remove the lid for the last 20 to 30 minutes on HIGH and let some of the liquid cook down, or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook on HIGH for 10 to 15 minutes until the sauce has thickened. For meal prep, you can assemble everything in the slow cooker insert the night before (protein on the bottom, sauce ingredients on top), cover, and refrigerate. In the morning, place the insert back in the slow cooker base, let it sit at room temperature 10 to 15 minutes, then cook as directed. Food safety tips: Always start with fully thawed protein—frozen meat can sit too long in the temperature “danger zone” in a slow cooker. Use a meat thermometer to ensure chicken reaches at least 165°F and pork at least 145°F before shredding. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, or freeze for up to 3 months. Reheat leftovers until steaming hot before serving.