Toss frozen thick-cut pork chops in the crock and 3 basic pantry staples to get a meal so tasty the whole family will be begging for more!

For a slightly lighter version, you can use a reduced-fat condensed cream of chicken soup. If you don’t have honey, swap in brown sugar or regular sugar to taste for a similar sweetness. Want a little kick? Add 1 teaspoon of garlic powder and 1/2 teaspoon of black pepper to the sauce, or a pinch of red pepper flakes for heat—just keep the base three pantry staples (condensed soup, yellow mustard, and honey/sweetener) the same so the sauce stays that bright sunny color.

If your chops are thinner, start checking for doneness on LOW around 5 hours so they don’t overcook. For food safety, always place the frozen pork chops directly into the slow cooker without letting them sit out at room temperature, and avoid using a slow cooker smaller than 4 quarts so the food heats evenly. Use a meat thermometer to ensure the pork reaches at least 145°F (63°C) in the thickest part, and refrigerate leftovers within 2 hours of cooking.

Leftovers reheat well on the stovetop over low heat with a splash of water or broth to loosen the sauce.