Arbor Day Comfort: Just 3 ingredients. I make it when I want dinner handled hours ahead of time with zero fuss.

This 3-ingredient slow cooker Arbor Day chicken is my kind of comfort food: it goes in the pot in the morning and turns into a bubbling, deep mahogany pulled chicken by dinner with almost no effort. It’s perfect for busy days when you still want something homemade and cozy, especially if you’re out planting trees or working in the yard and need dinner to take care of itself. Using pre-cooked pulled chicken (or another pulled protein) keeps things extra simple, and the sauce slowly thickens into a glossy glaze that clings to every strand.

Serve this saucy pulled chicken piled on soft buns with a scoop of coleslaw, or spoon it over mashed potatoes, rice, or buttered egg noodles to soak up every bit of the glaze. It’s also great tucked into tortillas with shredded lettuce, or over roasted veggies if you’re keeping things lighter. Add simple sides like steamed green beans, a tossed salad, or corn on the cob to round out the meal. For a family-style Arbor Day spread, keep the slow cooker on warm and let everyone build their own plates or sandwiches.

Servings: 6

2 pounds cooked pulled chicken (or other neutral pulled protein, plain and unseasoned)

Add the barbecue sauce and apple juice or apple cider to a 4- to 6-quart slow cooker. Stir until well combined. The mixture should look glossy and slightly loose; it will thicken as it cooks.

Add the cooked pulled chicken to the slow cooker, gently breaking up any large clumps with a fork or tongs. Toss and fold the meat into the sauce until everything is evenly coated and the strands of chicken are well separated.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours. Because the chicken is already cooked, this time is just for heating through and allowing the sauce to soak in and reduce to a thick, mahogany glaze.

About halfway through the cooking time, lift the lid briefly and stir from the bottom to make sure all of the pulled chicken is coated and nothing is drying out along the edges. If the mixture looks too thick or dry, stir in 1 to 2 tablespoons more apple juice.

In the last 20 to 30 minutes of cooking, remove the lid and stir again if you want the glaze to reduce and bubble a bit more. The pulled chicken should look fibrous, glistening, and thickly coated in a deep, shiny sauce with some steam rising off the top.

Taste and adjust the seasoning if needed by adding a spoonful more barbecue sauce for sweetness and tang or a splash more apple juice to loosen. Switch the slow cooker to WARM and keep covered until ready to serve, stirring occasionally so the glaze stays evenly distributed.

You can swap the pulled chicken for any mild pulled protein you like: cooked pulled turkey, pork, or a neutral plant-based pulled substitute all work well in the same amounts. For a smokier Arbor Day feel, use a hickory-smoked barbecue sauce or add a small pinch of smoked paprika to the sauce before cooking (this will technically add another ingredient, so keep it optional if you’re sticking tightly to three). For kids who are picky about strong flavors, choose a milder, sweeter barbecue sauce and use apple juice instead of cider. If your family likes a bit of heat, stir in some hot barbecue sauce or a dash of hot pepper sauce at the end for adults’ portions only. To make it a bit lighter, serve the pulled chicken over steamed broccoli, roasted sweet potatoes, or brown rice instead of buns. Food safety tips: Always start with fully cooked pulled chicken or pulled protein that has been cooled and stored properly (refrigerated at or below 40°F and used within 3 to 4 days, or thawed from frozen in the refrigerator). Do not use raw chicken in this particular recipe without adjusting cook times and steps, since the timing here is based on reheating and glazing, not cooking from raw. When reheating in the slow cooker, make sure the mixture reaches at least 165°F in the center before serving. Keep the slow cooker on WARM (not OFF) if holding the dish for more than 30 minutes, and refrigerate leftovers within 2 hours of serving in shallow containers. Reheat leftovers until steaming hot before eating.