Budget Blessing: Just 4 ingredients. Perfect for when you need dinner ready before the Sunday rush.

This 4-ingredient slow cooker poor man’s Sunday blessing chicken is my go-to when I know Sunday is going to be a whirlwind and I still want the house to smell amazing by dinnertime. It’s basically glossy, saucy chunks of tender chicken simmered all day in a sweet-savory, amber-colored gravy that tastes like you fussed way more than you did. The idea comes from those old-school “dump and go” church potluck recipes, but pared down to true budget basics so you can toss everything in the slow cooker before church, errands, or kids’ activities and come home to a comforting, stick-to-your-ribs dinner.

Serve these glossy chicken chunks and their rich amber sauce over fluffy white rice, egg noodles, or mashed potatoes so the gravy has something to soak into. Add a simple side like steamed green beans, frozen mixed veggies, or a bagged salad to keep things easy. If you’re feeding a crowd, stretch it with extra rice and a pan of garlic bread or dinner rolls to mop up every last bit of sauce.

Servings: 4-6

2 to 2 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch chunks

Spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup, or use a slow cooker liner if you like.

Cut the boneless skinless chicken thighs into roughly 1 1/2-inch chunks. Trim any large pieces of visible fat, but don’t worry about getting every bit—some fat helps keep the chicken moist and adds richness to the sauce.

In a medium bowl or a large measuring cup, whisk together the chicken broth, honey barbecue sauce, and soy sauce until smooth and glossy. This is your amber-colored cooking sauce.

Add the chicken chunks to the slow cooker in an even layer. Pour the sauce mixture over the top, stirring gently to coat all the pieces so they’re mostly submerged and will cook evenly.

Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken chunks are very tender and easily pulled apart with a fork but still hold their shape. Avoid lifting the lid more than once or twice so the slow cooker can maintain heat.

Once the chicken is cooked, give everything a gentle stir. If you’d like a glossier, slightly thicker sauce, remove the lid and let the chicken cook on HIGH for an additional 20 to 30 minutes, stirring once or twice, to let some liquid evaporate and concentrate. The sauce should look rich, amber, and slightly gelatinous around the edges with caramelized bits clinging to the chicken.

Taste the sauce and adjust if needed by adding a splash more soy sauce for saltiness or a spoonful of barbecue sauce for sweetness. Serve the glossy chicken chunks hot, spooning plenty of sauce over your chosen side.

For a sweeter profile, use a sweeter style of honey barbecue sauce or stir in 1 to 2 tablespoons of brown sugar with the sauce mixture before pouring it over the chicken. For more tang, add 1 to 2 tablespoons of apple cider vinegar or a squeeze of lemon juice at the end of cooking to brighten the sauce. If you like a bit of heat, choose a spicy barbecue sauce or add a pinch of red pepper flakes or a drizzle of hot sauce to the sauce mixture. To make the sauce thicker and extra glossy without changing flavor much, you can whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir this slurry into the slow cooker during the last 30 minutes of cooking on HIGH with the lid slightly ajar. If you only have chicken breasts, you can use them instead of thighs, but check for doneness on the earlier side and avoid overcooking since breasts dry out faster; cut them into similar-sized chunks so they cook evenly. For a slightly smokier flavor, add a small splash (1/4 teaspoon) of liquid smoke to the sauce mixture. Food safety tips: Always start with fully thawed chicken—frozen chicken can stay too long in the temperature “danger zone” in a slow cooker. Make sure the chicken reaches an internal temperature of at least 165°F (74°C); most slow cookers will achieve this in the time given, but you can double-check with an instant-read thermometer. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat until steaming hot before serving. Leftovers keep well in the fridge for up to 3 to 4 days and can be frozen for up to 2 to 3 months.