Papa's Pride: Just 3 ingredients. I make it when I want dinner handled hours ahead while we relax on the porch.

This is my no-brainer, porch-sitting dinner: three ingredients into the slow cooker, lid on, and hours later you’ve got tender, pull-apart chicken in a glossy, dark amber glaze. I started calling it Papa’s Pride because my dad is the king of “set it and forget it” meals, and this one fits his style perfectly. It’s all about letting the slow cooker do the work while you’re off handling your day or relaxing outside, and the chicken turns into these succulent, fibrous shreds that soak up every bit of that sweet-savory sauce.

I usually pile this Papa’s Pride chicken over fluffy white rice or buttered egg noodles so all that dark amber glaze has something to cling to. It’s also great on toasted buns with a handful of coleslaw for an easy sandwich night. If we’re really leaning into the porch theme, I’ll add corn on the cob, a simple green salad, or roasted green beans. A crisp lager, iced tea, or lemonade on the side fits the laid-back, dinner-is-already-handled vibe.

Servings: 6

3 lb boneless, skinless chicken thighs (or breasts), trimmed

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

Arrange the chicken in an even layer in the bottom of the slow cooker, spreading pieces out so they cook and shred evenly into fibrous strands.

In a small bowl, whisk together the barbecue sauce and honey until smooth and glossy; the mixture should look like a deep amber glaze.

Pour the sauce mixture evenly over the chicken, turning the pieces gently with tongs to coat all sides in the glaze.

Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or on HIGH for 2.5–3.5 hours, until the chicken is very tender and easily pulls apart with a fork.

Once the chicken is cooked, use two forks to shred it directly in the slow cooker into moist, fibrous masses, mixing it well so every shred is coated in the dark amber glaze.

If the sauce seems a bit thin after shredding, leave the lid slightly ajar and cook on HIGH for an additional 15–20 minutes, stirring once or twice, until the glaze thickens and clings to the chicken.

Taste and adjust the seasoning if desired by adding a pinch of salt, extra barbecue sauce, or a drizzle more honey, then serve hot straight from the slow cooker.

For a little heat, stir 1–2 teaspoons of crushed red pepper flakes or hot sauce into the barbecue-honey mixture before pouring it over the chicken (this technically adds a fourth ingredient, so I treat it as optional). You can swap the honey for dark amber maple syrup or brown sugar for a deeper, more caramel-like sweetness; just keep the overall sweetness level similar so the glaze thickens nicely. If you prefer breast meat over thighs, use boneless, skinless chicken breasts but check a bit earlier, as they can dry out if overcooked—pull them when they shred easily but are still moist. For extra saucy chicken (great for sandwiches), add up to 1/4 cup water or chicken broth at the start, then reduce the sauce at the end with the lid ajar until it clings to the shreds. This recipe meal-preps well: cool leftovers quickly, store in an airtight container in the fridge for up to 3–4 days, or freeze for up to 2–3 months; reheat gently on the stovetop or in the microwave with a splash of water if needed. Food safety tips: Always start with fully thawed chicken so it heats evenly in the slow cooker. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before shredding. Don’t leave cooked chicken sitting out at room temperature for more than 2 hours (1 hour if it’s very warm); refrigerate promptly to keep it safe for future porch nights.