Summer Evening Comfort: Just 5 ingredients. I make it when I want dinner handled hours ahead before sitting on the porch.

This 5-ingredient slow cooker porch setter chicken is the kind of set-it-and-forget-it supper I lean on when I want dinner handled hours before I wander out to the porch with a book. Boneless chicken slowly braises in a simple pantry sauce until it turns into a glistening, fibrous mass of pulled meat coated in a thick amber glaze. The idea borrows a bit from Midwestern shredded barbecue chicken sandwiches—sweet, tangy, and comforting—but streamlines everything into a no-fuss, weeknight-friendly recipe that still feels special on a summer evening.

Pile the shredded chicken onto soft brioche or potato buns with a crisp slaw and sliced pickles, or spoon it over rice, buttered noodles, or mashed potatoes to soak up the extra sauce. A simple side of corn on the cob, sliced tomatoes with a drizzle of olive oil, or a green salad with a bright vinaigrette balances the richness. If you’re entertaining on the porch, keep it casual: set out the slow cooker on warm, a tray of buns, a bowl of slaw, and let everyone build their own plates.

Servings: 6

3 pounds boneless, skinless chicken thighs (or chicken breasts)

Lightly spray the inside of a 5- to 6-quart slow cooker with cooking spray to help prevent sticking and make cleanup easier.

Place the boneless, skinless chicken thighs (or breasts) in an even layer in the bottom of the slow cooker. It’s fine if they overlap slightly, but avoid packing them in too tightly so the heat can circulate.

In a medium bowl, whisk together the barbecue sauce, chicken broth, brown sugar, and apple cider vinegar until the sugar is dissolved and the mixture looks smooth and glossy.

Pour the sauce mixture evenly over the chicken, lifting the pieces with a fork or tongs as needed so the sauce can run underneath and around them. The chicken should be mostly submerged in sauce.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily pulls apart with a fork. Avoid lifting the lid during cooking, as that releases heat and can lengthen the cooking time.

Once the chicken is cooked through and tender, use two forks to shred it directly in the slow cooker, pulling along the grain of the meat to create long, fibrous strands. Stir well so every strand is coated in the thickened amber sauce.

If the sauce seems a bit thin after shredding, leave the lid slightly ajar and continue cooking on HIGH for 15 to 20 minutes, stirring once or twice, until the liquid reduces and clings to the chicken in a glossy, glistening layer.

Taste the shredded chicken and adjust the seasoning if needed by adding a pinch of salt, a splash more vinegar for brightness, or a spoonful of barbecue sauce for extra sweetness and depth.

Turn the slow cooker to WARM and keep the chicken covered until you’re ready to serve. Give it a quick stir before serving to redistribute the sauce and maintain that moist, pulled texture.

For a smokier profile, choose a smoked barbecue sauce or add 1 teaspoon of smoked paprika to the sauce mixture before cooking. If you prefer a less sweet dish, reduce the brown sugar to 2 tablespoons or omit it entirely and rely on the natural sweetness of the barbecue sauce. To add gentle heat, stir in 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes. You can also swap chicken thighs for breasts if you like leaner meat, but thighs tend to stay juicier and give you that luscious, glistening pulled texture. For a slightly lighter sauce, replace half of the barbecue sauce with additional chicken broth and finish with an extra splash of vinegar at the end for brightness. If you’d like a more globally inspired twist, use a Korean-style barbecue sauce (gochujang-based) for a sweet-spicy version, or a Carolina-style mustard barbecue sauce for a tangier, sharper finish. Leftovers keep well in the refrigerator for up to 3 to 4 days and can be frozen for up to 3 months; reheat gently with a splash of broth or water to loosen the sauce. Food safety tips: Always start with fully thawed chicken for even cooking in the slow cooker. Do not cook frozen chicken directly from frozen in this recipe, as it may linger too long at unsafe temperatures. Make sure the internal temperature of the chicken reaches at least 165°F (74°C); by the time it shreds easily, it will typically be above this. Avoid leaving cooked chicken at room temperature for more than 2 hours (or 1 hour if it’s a very hot day). When cooling leftovers, transfer the chicken to shallow containers so it cools quickly before refrigerating.