Dad's Weekend Winner: Exactly 4 ingredients total. I prep this right after my morning coffee when I want a hearty, impressive dinner completely handled hours ahead of time.

This 4-ingredient slow cooker chicken is exactly the kind of weekend winner I lean on when I want dinner totally handled before the day really gets going. Right after my morning coffee, I toss everything into the slow cooker, flip it on, and let it quietly turn plain chicken into something that looks and tastes like it’s been slow-roasted all day in a rich, dark mahogany glaze. It’s cozy, hearty, and impressive enough for company, but simple enough for a laid-back Saturday or Sunday with the kids running in and out of the kitchen.

Serve this glossy, slow-roasted style chicken over fluffy mashed potatoes, buttered egg noodles, or simple white or brown rice so all those juices have somewhere to soak in. A crisp green salad or steamed green beans balances the richness nicely, and a side of crusty bread is perfect for sopping up the extra sauce from the slow cooker. For a game-day feel, shred the chicken and pile it onto toasted buns with pickles and a scoop of coleslaw.

Servings: 6

3 to 4 pounds bone-in, skin-on chicken thighs or drumsticks

Set your slow cooker on the counter right after your morning coffee so it’s ready to go. Lightly trim any excess skin or large pockets of fat from the chicken pieces, but leave most of the skin on for that slow-roasted feel.

In a medium bowl, whisk together the barbecue sauce, soy sauce, and brown sugar until the sugar is mostly dissolved and the mixture looks glossy and smooth.

Place the chicken pieces in the slow cooker in a single layer as much as possible, skin side up. It’s okay if they overlap a little; just avoid stacking them too high so they cook evenly.

Pour the sauce mixture evenly over the chicken, lifting a few pieces with tongs so the sauce can run underneath. Spoon or brush a little extra sauce over the tops so every piece is coated and shiny.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and the meat pulls away from the bone easily. The sauce will darken into a deep mahogany color and the juices will pool around the edges.

Optional but nice for extra color: Near the end of cooking, carefully spoon some of the darkened sauce from the bottom of the slow cooker over the tops of the chicken pieces. If you’d like a more caramelized look, you can transfer the cooked chicken to a foil-lined baking sheet and broil on high for 3 to 5 minutes, just until the skin bubbles and darkens in spots, then return it to the slow cooker with some of the sauce.

Before serving, taste a spoonful of the sauce and adjust with a splash of water if it’s thicker than you like, or let it sit with the lid off on WARM for 10 to 15 minutes if you want it a bit thicker. Serve the chicken straight from the slow cooker, spooning the glossy, dark sauce and juices over the top of each portion.

For milder flavor, choose a sweeter barbecue sauce and use light brown sugar; for a deeper, more grown-up flavor, use a smoky or spicy barbecue sauce and dark brown sugar. If you have picky eaters who don’t like strong soy flavor, you can swap half of the soy sauce for water or chicken broth and add a little extra brown sugar to keep the glaze balanced. Boneless, skinless chicken thighs also work well; they’ll cook a bit faster, so start checking for doneness about 30 minutes earlier. If your family prefers shredded meat, pull the cooked chicken off the bones, discard skin and bones, and stir the meat back into the sauce, then serve over rice or on buns. For a bit of heat, add a pinch of red pepper flakes or a drizzle of hot sauce to the glaze mixture before cooking (this would technically add another ingredient, so keep it for days when you’re not strictly counting). FOOD SAFETY TIPS: Always start with fully thawed chicken; do not put frozen chicken directly into the slow cooker, as it can stay too long in the temperature danger zone. Cook until the internal temperature of the thickest piece reaches at least 165°F (74°C) when checked with a meat thermometer. Keep the lid on the slow cooker as much as possible to maintain a safe, steady temperature. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating until steaming hot before serving.