Toss frozen pork potstickers in the crock and 3 extra items to make a meal so incredible your friends will be begging for more

For a spicier version, add 1 to 2 tablespoons of chili-garlic sauce or sriracha along with the teriyaki. If you prefer a slightly thicker, more glazed sauce, whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water and stir it into the slow cooker during the last 20 minutes of cooking on HIGH.

You can easily turn this into a more vegetable-forward Earth Day meal by increasing the frozen vegetable blend to 3 cups or by adding sliced mushrooms or shredded cabbage on top of the potstickers before cooking. For a different flavor profile, swap the teriyaki for a bottled Korean BBQ or gochujang sauce, keeping the same quantity.

If sodium is a concern, choose low-sodium broth and a reduced-sodium sauce, and taste before adding any extra seasoning.

Food safety notes: Always add the potstickers to the slow cooker fully frozen; do not thaw them at room temperature, as that increases the risk of bacterial growth. Make sure the dish reaches at least 165°F/74°C in the center of several potstickers before serving. Do not leave cooked potstickers at room temperature for more than 2 hours (1 hour if your kitchen is very warm). Cool leftovers quickly, store them in the refrigerator within 2 hours, and eat within 3 to 4 days, reheating until steaming hot before serving again.