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

For picky eaters, you can substitute cream of chicken soup for the cream of mushroom to keep the flavor milder, or use petite diced tomatoes so the pieces are smaller and less noticeable. If your family likes a little kick, stir in 1/4 teaspoon crushed red pepper flakes along with the Italian seasoning.

To sneak in a bit more veggie goodness, add a drained can of sliced mushrooms or a handful of frozen mixed vegetables during the last hour of cooking so they warm through but don’t get mushy. You can also swap in cream of celery soup if that’s what you have on hand—this recipe is very forgiving and designed to work with pantry staples. For a slightly lighter version, use a leaner pork sausage or even turkey sausage, but still make sure the internal temperature reaches 160°F (71°C).

Food safety tips: Always start with sausage that has been kept frozen or properly refrigerated and is within its use-by date. Do not cook on the WARM setting; use LOW or HIGH as directed so the sausage moves through the temperature danger zone (40°F–140°F) quickly enough. Avoid lifting the lid frequently during cooking, as that can lower the temperature and extend cook time. Once done, keep leftovers refrigerated in a shallow container and use within 3–4 days, reheating until steaming hot before serving again.