Toss raw diced chicken breasts in the crock and 4 other simple ingredients to get a meal so spectacular the whole family will be begging for more.

This 5-ingredient slow cooker Juneteenth gathering chicken is the kind of set-it-and-forget-it meal that lets you spend more time with the people you love and less time hovering over the stove. Inspired by the bold, sweet-heat barbecue flavors that often show up at Juneteenth celebrations, this recipe starts with raw diced chicken breasts tossed straight into the crock, then gets dressed up with just four pantry-friendly ingredients. It’s comforting, kid-friendly, and festive enough for a holiday table, but simple enough for any busy weeknight.

Serve this saucy chicken spooned over hot white rice, yellow rice, or buttered egg noodles so all those juices have something to soak into. It’s also wonderful piled onto soft sandwich buns or slider rolls with a scoop of coleslaw on top for a true cookout feel. Round out the plate with classics like collard greens, green beans, cornbread, mac and cheese, or a simple side salad. For a Juneteenth spread, add watermelon slices, baked beans, and a pitcher of red punch or sweet tea to make it feel like a real celebration.

Servings: 6

2 pounds boneless, skinless chicken breasts, diced into 1-inch pieces

Place the raw diced chicken breasts in an even layer on the bottom of a 4- to 6-quart slow cooker. This should look like a full, even bed of chicken pieces covering the base of the crock.

In a medium bowl, whisk together the barbecue sauce, red fruit punch or red soda, brown sugar, and Cajun or Creole seasoning until the mixture is smooth and the sugar is mostly dissolved.

Pour the sauce mixture evenly over the raw diced chicken in the slow cooker, making sure all the pieces are coated. Use a spoon or spatula to gently stir and turn the chicken so every piece is well covered in the sauce.

Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for 2 to 2 1/2 hours, until the chicken is cooked through, tender, and reaches an internal temperature of 165°F (74°C). Avoid lifting the lid too often so the heat stays consistent.

Once cooked, give the chicken a gentle stir to coat every piece in the thickened sauce. Taste and adjust seasoning if needed, adding a pinch more Cajun seasoning or a little extra brown sugar to balance the sweet heat to your family’s liking.

Serve the saucy chicken hot over rice, noodles, or on buns. Spoon extra sauce from the slow cooker over the top of each serving so no one misses out on the flavor.

For milder palates, use a mild barbecue sauce and cut the Cajun or Creole seasoning down to 1 to 2 teaspoons; you can always pass extra at the table for those who like more kick. For a smokier flavor, choose a hickory or mesquite barbecue sauce and add a few drops of liquid smoke. If you prefer darker, richer color for Juneteenth, use a deep red punch or soda and a thicker, darker barbecue sauce. To sneak in some veggies, stir in 1 to 2 cups of diced bell peppers and onions on top of the chicken before pouring on the sauce; they’ll cook down and blend into the dish. For a slightly creamier version that kids often love, stir in 2 to 3 tablespoons of softened cream cheese right at the end until melted and smooth. If you need to use frozen chicken breasts, fully thaw them in the refrigerator before dicing; starting with thawed chicken helps it cook evenly and safely. Always wash your hands, cutting board, and knife well after handling raw chicken, and keep raw chicken separate from ready-to-eat foods. Use a food thermometer to confirm the chicken pieces reach 165°F (74°C) in the center before serving. Refrigerate leftovers within 2 hours in a shallow container and reheat thoroughly until steaming hot before eating.