Dump a frozen chub of raw ground pork sausage in the crock pot and 3 extra pantry staples to create a supper so tasty your husband will be begging for

Place the frozen chub of raw ground pork sausage in the bottom of a 4- to 6-quart slow cooker. Leave it whole; no need to thaw or crumble at this point.

Pour the can of diced tomatoes (with all their juices) evenly over the frozen sausage.

Spoon the condensed cream of mushroom soup over the top, spreading it out a bit so it mostly covers the sausage and tomatoes.

Sprinkle the dried Italian seasoning evenly over everything.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the sausage is fully cooked through and very tender. The internal temperature of the sausage should reach at least 160°F (71°C).

Once the sausage is cooked, use two forks to break it up right in the slow cooker into bite-size crumbles, stirring well so the meat mixes with the creamy tomato sauce.

Taste and adjust seasoning if you like (a pinch of salt and pepper, or extra herbs). If the sauce seems too thick, you can stir in a splash of water or milk to loosen it a bit.

Serve the hot sausage and sauce over cooked rice, egg noodles, or mashed potatoes, and spoon extra sauce over the top.

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