July Gathering Delight: Just 4 ingredients. The perfect supper when you want a classic meal without heating up the house.

This slow cooker chicken is the kind of 1980s blockbuster casserole dish we all carried to July church potlucks and family gatherings, only now it won’t heat up your whole house. With just four pantry-friendly ingredients and a trusty slow cooker, you get glistening, pull-apart chicken in a rich, ruby-red sauce that looks like it’s been tended all day on the stove. It reminds me of the summers when we’d plug in the crock on the porch, let it burble away, and come back to a classic, no-fuss supper that felt special but didn’t ask much of us at all.

Serve this saucy chicken spooned over hot buttered egg noodles, white rice, or mashed potatoes so that ruby-red juice can soak in properly. A simple green side—steamed green beans, sliced cucumbers in vinegar, or a crisp lettuce salad—keeps it feeling like a classic Midwestern supper. Add dinner rolls or slices of soft white bread for dunking in the sauce, and if you’re feeding a crowd on a hot July evening, set the slow cooker right on the buffet with a spoon and let folks help themselves.

Servings: 6

3 pounds boneless, skinless chicken thighs

Lightly grease the inside of a 5- to 6-quart slow cooker with a bit of oil or nonstick spray for easier cleanup.

Lay the boneless, skinless chicken thighs in an even layer in the bottom of the slow cooker. It is fine if they overlap slightly, but try not to stack them too high.

In a medium bowl, whisk together the barbecue sauce, dry onion soup mix, and cola or lemon-lime soda until the soup mix is mostly dissolved and the mixture is smooth.

Pour the ruby-red sauce mixture evenly over the chicken, making sure all the pieces are coated and there is some liquid down around the sides so the meat can braise.

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 sauce will be thick, glossy, and simmering around the edges.

Once cooked, use two forks to gently shred the chicken right in the slow cooker, stirring it into the sauce so the fibers are coated and glistening. Taste and adjust seasoning if you like, adding a pinch of salt or a splash more soda to brighten.

Turn the slow cooker to WARM and let the shredded chicken sit in the sauce for 10 to 15 minutes so it can soak up more flavor before serving. Serve straight from the slow cooker, spooning the saucy meat over your favorite starch or into soft rolls.

You can use boneless, skinless chicken breasts instead of thighs if that’s what you have; just be careful not to overcook, as breasts dry out more quickly—start checking for tenderness about 30 minutes earlier. For a little heat, stir in 1 teaspoon crushed red pepper flakes or a few dashes of hot sauce with the barbecue sauce. If you prefer a less sweet sauce, choose a tangy, vinegar-forward barbecue sauce and use a cola with less sugar or even half cola and half water. To make it feel even more like those 1980s potluck dishes, you can stir in a drained can of sliced mushrooms or a handful of sliced bell peppers during the last hour of cooking so they stay a bit firm. Leftovers keep well in the refrigerator for up to 3 to 4 days; cool them quickly, transfer to a shallow container, and refrigerate within 2 hours of cooking. Reheat gently on the stovetop or in the microwave until steaming hot (165°F in the center). For food safety, always start with fully thawed chicken, keep the slow cooker covered while cooking, and avoid lifting the lid often so the temperature stays in the safe zone. Do not leave cooked chicken in the danger zone (40°F to 140°F) for more than 2 hours; refrigerate or freeze promptly. This recipe also freezes nicely for up to 2 to 3 months—cool completely, pack into freezer-safe containers with plenty of sauce, and thaw overnight in the refrigerator before reheating.