My church friend swears by this sticky, sweet 3-ingredient method for late summer cookouts. The meat slow-cooks all afternoon to create a rich, dark glaze that falls right off the bone.

1. Pat the chicken dry with paper towels and arrange it in an even layer in the bottom of a black slow cooker.

2. Pour the root beer over the chicken, then spoon the barbecue sauce on top and gently turn the pieces so they are coated.

3. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is very tender and cooked through.

4. Remove the lid for the last 20 to 30 minutes if you want the sauce to thicken a bit more, then spoon the glaze over the chicken before serving.

5. Serve hot straight from the slow cooker, or transfer to a platter and drizzle with the extra sauce.

Variations & Tips

Use a different cut: Bone-in thighs work especially well here and stay juicy during the long cook time. If you use boneless chicken, check it earlier so it does not overcook and dry out.

Thicker sauce: If you like an extra sticky finish, transfer the cooked chicken to a platter and simmer the sauce in a saucepan on the stove for a few minutes until reduced, then pour it back over the top.

Make it a little smokier: Choose a smoky barbecue sauce to balance the sweetness of the root beer. This gives the chicken more of that cookout flavor even though the slow cooker does all the work.

Meal prep tip: You can add the chicken, root beer, and barbecue sauce to the slow cooker insert the night before, cover, and refrigerate if your insert is refrigerator-safe. The next day, set it in the cooker and start it when you are ready.

Keep cleanup easy: A slow cooker liner can make this especially convenient on a busy workday or before a potluck. Since the sauce gets thick and sticky, that shortcut can be a lifesaver.