This 3-ingredient slow cooker summer patio chicken is my lazy June comfort food—the kind of thing I throw together at lunchtime so dinner basically makes itself while I’m answering emails and dreaming about sitting on the patio later. It has that very 1970s vibe: a sweet-and-savory, sticky amber sauce that clings to tender, shredded chicken, the kind of recipe your aunt probably made for potlucks with just a few pantry staples. Everything happens in the slow cooker, and by the time the evening air cools off, you lift the lid to steamy, glossy, fall-apart chicken that looks like it took way more effort than it did.
I usually pile this shredded chicken over buttered rice or egg noodles so they can soak up all that sticky amber sauce. It’s also great on toasted sandwich buns with a crunchy coleslaw on top, or alongside corn on the cob and a simple green salad if you’re keeping things light. For a 1970s-style spread, serve it with potato salad, canned green beans warmed with a little butter, and a pitcher of iced tea or lemonade out on the patio. Leftovers are amazing tucked into tortillas for quick tacos or spooned over baked potatoes with a sprinkle of cheese.
3-Ingredient Slow Cooker Summer Patio ChickenServings: 6
Ingredients
2 1/2 to 3 pounds boneless, skinless chicken breasts or thighs
1 cup thick amber-colored barbecue sauce (sweet or honey-style)
1/2 cup apricot preserves or peach jam
Directions
Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup, or use a slow cooker liner if you like.
Place the chicken in an even layer in the bottom of the slow cooker. It’s fine if the pieces overlap slightly, but try not to stack them too high.
In a small bowl, whisk together the barbecue sauce and apricot preserves until smooth and glossy. The mixture should be a deep amber color and fairly thick.
Pour the sauce mixture evenly over the chicken, turning the pieces once with tongs to make sure everything is well coated in the sticky sauce.
Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is very tender and easily shreds with a fork. Avoid lifting the lid during cooking so the heat and moisture stay in.
Once the chicken is cooked through (internal temperature at least 165°F / 74°C), turn the slow cooker to WARM. Use two forks to shred the chicken directly in the slow cooker, pulling it into bite-sized pieces.
Stir the shredded chicken thoroughly into the sauce so every strand is coated in the sticky amber glaze. If the sauce looks a little thin, leave the lid off and let it sit on WARM for 10 to 15 minutes, stirring occasionally, until it thickens slightly and looks glossy.
Taste and adjust if needed—if you like it sweeter, you can stir in another spoonful of apricot preserves; if it’s too thick, add a splash of water to loosen. Serve hot, spooning the saucy shredded chicken over rice, noodles, or onto buns.
Variations & Tips
For a slightly smokier, more old-school flavor, use a hickory-smoked barbecue sauce and add an extra tablespoon of apricot preserves for extra gloss and sweetness. If you prefer dark meat, boneless, skinless chicken thighs stay very juicy and are more forgiving if they cook a bit longer. To make this with another protein, you can use boneless pork loin or pork shoulder cut into large chunks; cook on LOW for 6 to 8 hours until it shreds easily. For a leaner option, turkey tenderloins or boneless turkey breast work well; just watch the cooking time so they don’t dry out. To add a little heat, stir in a pinch of red pepper flakes or a teaspoon of hot sauce when you mix the barbecue sauce and preserves. If your slow cooker tends to run hot, check the chicken on the earlier side of the time range so it doesn’t overcook. Always handle raw chicken with care: wash your hands and any surfaces or utensils that touch the raw meat, and be sure the chicken reaches at least 165°F (74°C) in the thickest part before shredding. Cool leftovers quickly and store them in the refrigerator within 2 hours; use within 3 to 4 days, or freeze for up to 3 months for easy future patio dinners.
