Spring Simplicity: Just 4 ingredients. Perfect for when you want to set it and forget it all afternoon.

This 4-ingredient slow cooker chicken is a little love letter to those old 1970s community cookbooks—simple pantry staples, a tangy red sauce, and that cozy “set it and forget it” feeling all afternoon. Everything goes into the slow cooker, and by dinnertime you’ve got tender shredded chicken in a glossy, deep burgundy sauce that tastes like it simmered all day on Grandma’s stove. It’s the kind of no-fuss recipe that fits busy family schedules but still feels like a warm, home-cooked meal.

Serve the shredded chicken piled onto buttered rice, mashed potatoes, or egg noodles so they can soak up that tangy red sauce. It’s also wonderful spooned onto toasted hamburger buns or split hoagie rolls for easy sandwiches—add a slice of cheese if your crew likes it melty. Round out the plate with something simple and fresh, like a green salad, steamed green beans, or frozen mixed veggies warmed with a pat of butter. A side of coleslaw or pickles adds a nice crunch against the rich, saucy chicken.

Servings: 6

3 lb boneless, skinless chicken thighs or breasts

Lightly grease the insert of a 5- to 7-quart slow cooker with a little cooking spray or oil to help with easy cleanup.

Place the chicken in an even layer in the bottom of the slow cooker. If using a mix of thighs and breasts, place the thighs on the bottom since they’re a bit more forgiving and stay very tender.

In a medium bowl, whisk together the chili sauce (or ketchup), cola, and dry onion soup mix until the soup mix is mostly dissolved and the sauce looks smooth and deep red.

Pour the tangy red sauce evenly over the chicken, making sure all of the pieces are coated. Use a spoon to nudge the chicken so the sauce can run underneath as well.

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 1/2 hours, until the chicken is very tender and easily shreds with a fork. Avoid lifting the lid during the first few hours so the heat stays steady.

Once the chicken is cooked through, use two forks to shred it directly in the slow cooker. Shred into bite-size pieces, turning the meat in the sauce as you go so everything gets coated in that glossy burgundy-red mixture.

After shredding, stir well, then let the chicken sit on WARM (or LOW with the lid slightly ajar) for 10 to 15 minutes so the meat can soak up more of the sauce and the edges can caramelize slightly around the sides of the crock.

Taste and adjust if needed—if your family likes a little more tang, you can stir in a small splash of vinegar or a pinch of brown sugar for extra sweetness. Serve hot right from the slow cooker, spooning up plenty of sauce with each serving.

For picky eaters, you can use ketchup instead of chili sauce for a milder, sweeter red sauce. If your family likes a little heat, stir in 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of hot sauce with the cola and onion soup mix. To lean a bit more into that 1970s potluck flavor, add 1 tablespoon of Worcestershire sauce or a teaspoon of smoked paprika to deepen the savory notes. You can also swap in boneless, skinless chicken thighs only for extra-juicy results, or use chicken breasts if you prefer leaner meat—just be sure not to overcook breasts so they don’t dry out. For a slightly less sweet sauce, use a cola with less sugar or replace half the cola with low-sodium chicken broth. This shredded chicken is very versatile: serve it over baked potatoes, on slider buns with pickles, or tucked into tortillas with a little shredded cheese. For meal prep, cool leftovers quickly and store them in shallow containers in the refrigerator for up to 3 to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave until steaming hot all the way through. Food safety tips: Always start with fully thawed chicken if using frozen pieces so they come up to a safe temperature quickly and evenly in the slow cooker. Cook until the chicken reaches an internal temperature of at least 165°F (74°C). Keep the slow cooker covered while cooking to maintain a safe temperature, and refrigerate leftovers within 2 hours of serving. If you’re serving from the slow cooker for a party, keep it on the WARM setting so the chicken stays above 140°F to help prevent bacterial growth.