Creamy Crockpot Magic: Just 4 ingredients. I put this on when I want a hearty, melt-in-your-mouth dish requiring entirely zero effort.

For picky eaters, you can swap the cream of mushroom soup for cream of chicken or cream of potato if they don’t like mushrooms—the texture and creaminess stay the same. If your family prefers milder flavor, use a mild cheddar or even a Colby Jack blend; for more punch, try sharp cheddar. You can also use Yukon Gold potatoes for a naturally buttery taste and extra creaminess.

If you want to cut back on richness just a bit, use one can of cream soup plus 1 cup of milk, whisked together, in place of the second can (this will still stay fairly thick in the slow cooker). To add a little color without adding more ingredients, leave the potato skins on and slice very thinly.

Food safety tips: Always brown the ground beef fully until no pink remains and drain off excess fat before adding it to the slow cooker. Use lean ground beef (at least 85% lean) to avoid a greasy sauce. Keep the lid on the slow cooker as much as possible so it stays at a safe temperature; only vent in the last 30–45 minutes to help the top brown.

Any leftovers should be cooled, then stored in a shallow container in the refrigerator within 2 hours of cooking and eaten within 3–4 days. Reheat leftovers until steaming hot in the center before serving.