Memorial Day Comfort: Just 3 ingredients. I make it when I want dinner handled hours ahead of the backyard barbecue.

This is the kind of Memorial Day comfort I lean on when I want dinner handled hours before everyone wanders into the backyard. Just three ingredients, a slow cooker, and some boneless skinless chicken breasts turn into tender shreds of meat blanketed in a thick, dark, glossy barbecue sauce. It reminds me of the church picnics and small-town potlucks I grew up with in the Midwest, only now the slow cooker does the watching so I can sit outside, listen to the birds, and visit instead of hovering over a hot grill.

Pile this saucy barbecue chicken onto soft hamburger buns or split-top rolls, and spoon a little extra sauce from the slow cooker over the top. It’s right at home next to classic picnic sides: creamy potato salad, coleslaw (I like to tuck some right into the sandwich), corn on the cob, and baked beans. For a lighter plate, serve the chicken over a bed of shredded cabbage or mixed greens with dill pickles on the side. A tray of sliced watermelon or fresh berries finishes the meal without much fuss.

Servings: 6

2 1/2 to 3 pounds boneless skinless chicken breasts

Lightly spray the inside of a 4- to 6-quart slow cooker with cooking spray, or rub with a bit of oil to help with cleanup later.

Lay the boneless skinless chicken breasts in the bottom of the slow cooker in an even layer. It’s fine if they overlap slightly, but don’t pack them in too tightly.

In a medium bowl, stir together the barbecue sauce and cola or root beer until smooth and well combined. The soda will thin the sauce a bit now, but it will cook down and turn thick and glossy.

Pour the barbecue sauce mixture evenly over the chicken breasts, turning the pieces once with tongs to make sure every surface is coated in sauce.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and pulls apart easily with a fork. The sauce should be bubbling and darkened around the edges.

When the chicken is done, use two forks to shred it directly in the slow cooker. Pull the meat into bite-sized shreds, working it into the thick, dark sauce so every strand is well coated and glossy.

Stir the shredded chicken and sauce together, then cover and let it sit on WARM for 15 to 20 minutes. This rest helps the fibers soak up even more of the caramelized sauce and keeps everything hot and steamy for serving.

Taste and adjust if you like: for a sweeter finish, stir in another spoonful of barbecue sauce; for a smokier flavor, add a dash more of a smoky-style sauce. Serve the saucy shredded chicken straight from the slow cooker so it stays hot and moist.

You can nudge this simple recipe in a few directions without losing the easy spirit of it. For a little heat, stir 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes into the barbecue sauce and soda mixture before pouring it over the chicken. If you prefer a tangier flavor, choose a vinegar-forward barbecue sauce or add a tablespoon of apple cider vinegar. For a slightly sweeter, stickier finish, remove the slow cooker lid for the last 20 to 30 minutes on HIGH so some of the liquid can evaporate and the sauce can thicken and darken further. You can also swap the cola or root beer for regular lemon-lime soda if that’s what you have, but avoid diet sodas, as they don’t cook down the same and can taste off when heated for long periods. If you’d like to make this ahead, cook and shred the chicken as directed, then cool it quickly and refrigerate in a covered container for up to 3 days. Reheat gently in the slow cooker on LOW or in a covered pan on the stove with a splash of water if needed. Leftovers freeze well for up to 2 months. Food safety tips: Always start with fully thawed chicken; cooking large frozen pieces in the slow cooker can keep the meat in the temperature “danger zone” (40°F to 140°F) too long. Use a food thermometer if you’re unsure—chicken should reach at least 165°F in the thickest part. Keep the lid on the slow cooker while cooking so the temperature stays consistently hot. Once the chicken is cooked and served, don’t let it sit out at room temperature for more than 2 hours (1 hour if it’s very hot outside at that Memorial Day barbecue). Refrigerate leftovers promptly in shallow containers so they cool quickly and stay safe to enjoy later.