Flag Day Favorite: Only 4 ingredients total. It is my go-to choice when I need an effortless dinner without standing over a hot stove.

This Flag Day Favorite Chicken is my go-to when I want a comforting, homey dinner without standing over a hot stove. Everything goes into the slow cooker in just a few minutes, and by the time you’re ready to eat, the chicken is fall-apart tender and swimming in a glossy, savory sauce. It’s the kind of simple, four-ingredient recipe that fits busy family evenings, potlucks, or a laid-back patriotic get-together when you’d rather be outside with the kids than fussing in the kitchen.

Serve this saucy shredded chicken right out of the slow cooker, spooned over fluffy white rice, buttered egg noodles, or creamy mashed potatoes so that the glossy, umami-rich sauce can soak in. For a lighter plate, pair it with steamed green beans, a simple garden salad, or roasted veggies from the freezer. It also tucks nicely into soft sandwich rolls or wraps for an easy handheld option, and a side of coleslaw or corn on the cob makes it feel extra festive for Flag Day or any summer evening.

Servings: 6

2 1/2 to 3 pounds boneless, skinless chicken thighs

Place the raw boneless, skinless chicken thighs in the bottom of a 5- to 6-quart slow cooker, spreading them out in an even layer so they cook evenly and can soak up the sauce.

In a small bowl, whisk together the thick teriyaki sauce, low-sodium soy sauce, and brown sugar until the sugar is mostly dissolved and the mixture looks smooth and glossy.

Pour the sauce mixture evenly over the chicken in the slow cooker, making sure all the pieces are coated and there is some sauce pooling around the edges.

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 with a fork. The meat should be opaque all the way through and reach at least 165°F in the thickest part.

Once the chicken is cooked, use two forks to gently shred it right in the slow cooker into bite-size, fibrous pieces. Stir the shredded chicken into the dark, glossy sauce so every strand is coated and the mixture looks moist and glistening with a slightly gelatinous edge from the reduced sauce.

Taste the saucy shredded chicken and adjust if needed by adding a splash more soy sauce for saltiness or a teaspoon of brown sugar for extra sweetness. Set the slow cooker to WARM, cover, and let it sit for 10 to 15 minutes to let the flavors settle before serving hot straight from the pot.

For picky eaters, you can cut back the soy sauce slightly and stir in an extra tablespoon of brown sugar at the end for a milder, sweeter flavor. If your family likes a little heat, add a pinch of red pepper flakes or a drizzle of sriracha when you whisk the sauce together. You can also swap boneless, skinless chicken breasts for the thighs; just watch the cook time closely on HIGH so they don’t dry out—start checking at the lower end of the range and shred as soon as they’re tender. To make the sauce a bit thicker and more clingy, stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water during the last 20 to 30 minutes of cooking on HIGH, stirring well. For a slightly less salty dish, stick with low-sodium soy sauce and avoid adding extra salt; serve over plain rice or potatoes, which help balance the seasoning. Food safety tips: Always start with fully thawed chicken, not frozen, so it heats quickly and evenly in the slow cooker. Make sure the chicken reaches an internal temperature of at least 165°F before shredding. Don’t leave the cooked chicken at room temperature for more than 2 hours; keep it on WARM in the slow cooker for serving, then refrigerate leftovers promptly in shallow containers and use within 3 to 4 days, reheating until steaming hot before eating.