Dump raw boneless chicken thighs in the crock and 3 other ingredients for a meal so delicious your family will be begging for more.

This 4-ingredient slow cooker 1960s porch swing chicken is my modern, Midwest kitchen nod to those simple, comforting casseroles our parents and grandparents leaned on. You literally dump raw boneless chicken thighs into the crock, add three pantry-friendly ingredients, and let the slow cooker do the work. The flavor profile—sweet, tangy, and a little savory—echoes the backyard barbecue sauces and porch-supper marinades that were so popular in the 1960s, but with a cleaner ingredient list and almost no hands-on effort.

Serve this porch swing chicken spooned over steamed white rice, buttered egg noodles, or creamy mashed potatoes to soak up the sweet-tangy sauce. A simple green side—like a crisp lettuce salad with a vinaigrette, steamed green beans, or roasted broccoli—balances the richness of the thighs. If you want to lean into the retro feel, add buttered corn, a three-bean salad, or a basket of soft dinner rolls for mopping up every last bit of sauce.

Servings: 4

2 pounds boneless, skinless chicken thighs, trimmed

Place the raw boneless, skinless chicken thighs in an even layer on the bottom of a 4- to 6-quart slow cooker. The thighs can overlap slightly, but avoid stacking them too high so they cook evenly.

In a medium bowl, whisk together the barbecue sauce, cola or lemon-lime soda, and Worcestershire sauce until smooth and fully combined.

Pour the sauce mixture evenly over the chicken thighs, making sure all the pieces are coated. Use a spoon to gently nudge the thighs so the sauce runs underneath them as well.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken thighs are very tender and reach an internal temperature of at least 165°F (74°C).

Once cooked, use two forks to gently shred the chicken into large, rustic pieces right in the slow cooker, or leave the thighs whole if you prefer. Stir to coat the chicken with the sauce.

Taste the sauce and adjust seasoning if desired with a pinch of salt or a splash more Worcestershire. Serve the chicken hot with plenty of sauce spooned over each portion.

For a slightly smokier, more old-fashioned flavor, choose a hickory-smoked barbecue sauce and add a pinch of smoked paprika to the sauce mixture. If you’d like it spicier, stir in 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes with the barbecue sauce. To lean sweeter and more nostalgic, use a classic cola and a sweeter barbecue sauce; for something a bit brighter, use a tangier barbecue sauce and lemon-lime soda. You can also add sliced onions under the chicken thighs before cooking (this technically adds a fifth ingredient, but it creates a wonderful built-in side). For a lighter option, trim any visible fat from the thighs well and skim excess fat from the surface of the sauce before serving. Food safety tips: Always start with fully thawed chicken; cooking from frozen in a slow cooker can keep the meat at unsafe temperatures for too long. Keep the lid on the slow cooker as much as possible to maintain proper heat. Use a food thermometer to confirm the chicken reaches at least 165°F (74°C) in the thickest part. Refrigerate leftovers within 2 hours of cooking, store in a shallow container, and reheat thoroughly to 165°F before eating.