Summer Solstice Simplicity: Only 3 ingredients required. I make it when I want dinner handled hours ahead so I can relax in the sun all day.

This is the kind of slow cooker chicken I turn to when the days are long, the sun is high, and I’d rather be out on the porch than fussing in the kitchen. It’s just three ingredients, goes into the slow cooker in minutes, and turns into a glistening, fibrous mass of tender shredded chicken in a dark, sticky, savory glaze by suppertime. The idea comes straight out of the old Midwestern church potluck playbook—simple pantry staples, set-it-and-forget-it ease, and a result that tastes like you worked much harder than you did. I think of it as my Summer Solstice supper: start it in the cool of the morning, then let the slow cooker hum along while you soak up every bit of daylight.

Serve this shredded glazed chicken piled onto soft sandwich buns or spooned over hot buttered rice or egg noodles. It’s lovely with simple summer sides: sliced garden tomatoes, a cucumber-onion salad, corn on the cob, or a crisp lettuce salad. If you’re feeding a crowd, set out a bowl of the chicken alongside coleslaw, pickles, and potato chips so everyone can build their own plates. Leftovers are wonderful tucked into tortillas with a little shredded cheese or served cold over a bed of greens the next day.

Servings: 6

2 1/2 to 3 pounds boneless, skinless chicken breasts or thighs

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or cooking spray so the sauce doesn’t stick too much.

Lay the chicken breasts or thighs in an even layer in the bottom of the slow cooker. It’s fine if they overlap slightly, but don’t pack them in too tightly so they cook evenly and shred nicely.

In a small bowl, stir together the barbecue sauce and cola or root beer until smooth and well combined. The mixture should be glossy and slightly thin; it will thicken and turn into a sticky glaze as it cooks down.

Pour the sauce mixture evenly over the chicken, lifting the pieces slightly with a fork or tongs so the liquid can seep underneath. Make sure all the chicken is coated in the dark sauce so it cooks up moist and flavorful.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 to 3 1/2 hours, until the chicken is very tender and easily pulls apart with a fork. Avoid lifting the lid too often so you don’t lose heat and moisture.

When the chicken is done, use two forks to shred it directly in the slow cooker. The meat should form a soft, fibrous mass and soak up the dark, glossy sauce. Stir well so every strand is coated in the sticky, umami-rich glaze.

If the sauce seems a little thin after shredding, leave the lid slightly ajar and cook on HIGH for another 15 to 20 minutes, stirring once or twice, until the mixture thickens and looks shiny and sticky. If it’s too thick, stir in a tablespoon or two of hot water until it loosens to your liking.

Taste and adjust if needed, then switch the slow cooker to WARM. Keep the chicken covered until you’re ready to serve, letting everyone scoop out the glistening shredded chicken onto buns, rice, or noodles.

You can easily lean this simple recipe in different directions without losing the three-ingredient spirit. For a sweeter, more nostalgic flavor, use a classic, slightly smoky barbecue sauce and cola. For a deeper, more robust glaze, choose a thick, hickory-style barbecue sauce and root beer. If you like a little heat, pick a spicy barbecue sauce; the soda will balance it. Boneless, skinless thighs stay especially moist and shred into a very tender, fibrous mass, but breasts work nicely if that’s what you have. If you want a bit more sauce without adding another true ingredient, you can stretch the glaze by adding 2 to 4 tablespoons of water or chicken broth (if you keep broth as a pantry staple) at the start; the flavor will be a bit milder but still satisfying. For serving, you can keep it simple with plain buns, or toast them lightly for a bit of texture. 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 raw chicken and its juices away from ready-to-eat foods, and wash your hands, cutting boards, and utensils thoroughly after handling. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before shredding. Once cooked, don’t leave the chicken at room temperature for more than 2 hours (or 1 hour if it’s very hot out); refrigerate leftovers promptly in shallow containers and use within 3 to 4 days, or freeze for longer storage.