Put fresh bone-in chicken breasts in the pot and 4 other ingredients to get a meal so delicious your husband will be begging for more!

This 5-ingredient slow cooker poolside dinner chicken is one of those set-it-and-forget-it meals that feels almost too easy for how good it tastes. Fresh bone-in chicken breasts go straight into the slow cooker and get covered in a glossy, savory-sweet glaze that cooks down into the most delicious sauce. It’s the kind of dish you can throw together before an afternoon at the pool, ball games, or errands, and come home to a tender, fall-apart chicken dinner that will have your husband (and the kids) asking when you’ll make it again.

Serve this slow cooker chicken over fluffy white rice, buttered egg noodles, or mashed potatoes so all that dark, glossy sauce has something to soak into. Add a simple green side like steamed green beans, a tossed salad, or roasted broccoli to keep things light. In the summer, I love pairing it with corn on the cob and a big fruit salad. If you’re actually poolside, shred the chicken and tuck it into soft rolls for easy sandwiches, then spoon extra sauce over the top and serve with chips and crunchy veggies on the side.

Servings: 4

3–4 fresh bone-in, skin-on chicken breasts (about 2 1/2–3 pounds total)

Place the fresh bone-in, skin-on chicken breasts in a single layer in the bottom of a 5- to 7-quart slow cooker, skin side up. They should be nestled in snugly but not stacked on top of each other so they cook evenly.

In a medium bowl, whisk together the barbecue sauce, soy sauce, honey, and Worcestershire sauce until the mixture is smooth and glossy. This will be your dark, rich glaze.

Pour the glaze evenly over the chicken breasts, making sure each piece is well coated. Use a spoon to gently lift the chicken so some of the sauce runs underneath, then settle the chicken back down so it sits in the sauce. From the top, you should see the chicken covered in a dark, shiny glaze.

Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or on HIGH for 2 1/2–3 hours, until the chicken reaches an internal temperature of at least 165°F (74°C) at the thickest part and the meat is tender and pulls away easily from the bone.

Once done, carefully remove the chicken breasts to a plate. If you prefer a thicker sauce, turn the slow cooker to HIGH, leave the lid off, and let the sauce simmer for 10–15 minutes, stirring occasionally, until slightly reduced and more syrupy.

Taste the sauce and adjust if needed by adding a little more honey for sweetness or a splash more soy sauce for saltiness. Spoon some of the sauce over the chicken breasts before serving, and pass the rest at the table so everyone can add more.

For serving, you can leave the chicken breasts whole with the bone in, or remove the skin and bones and shred the meat directly back into the slow cooker to soak up the sauce. Stir gently to coat and serve hot with your favorite sides.

For picky eaters, choose a mild, sweeter barbecue sauce and cut back the soy sauce slightly so the glaze isn’t too intense. You can also remove the skin from the chicken before cooking if your family prefers less fat, though the skin does help keep the meat moist. For a little heat, stir 1–2 teaspoons of hot sauce or a pinch of red pepper flakes into the glaze mixture before pouring it over the chicken. If you like a smokier flavor, use a hickory or mesquite-style barbecue sauce. To make this more of a one-pot meal, scatter baby carrots or thick-sliced onions in the bottom of the slow cooker before adding the chicken, then cook as directed; just know the vegetables will pick up a lot of the sauce flavor. For sandwiches, remove the skin and bones after cooking, shred the chicken into the sauce, and pile it onto toasted buns with coleslaw on top. Food safety tips: Always start with fresh, fully thawed chicken—never frozen—when using the slow cooker so it comes up to a safe temperature quickly. Wash your hands, cutting boards, and any utensils that touch raw chicken or its juices with hot, soapy water. Use a meat thermometer to confirm the chicken reaches at least 165°F (74°C) at the thickest part before serving. Refrigerate leftovers within 2 hours of cooking, and reheat thoroughly until steaming hot before eating.