My Irish grandmother swears by this hearty comfort meal for chilly March nights. It is cheap, filling, and tastes like home.

This slow cooker 5-ingredient Irish coddle is the kind of meal my Irish grandmother would put on the table when March still felt like winter—cheap cuts, humble vegetables, and a pot that quietly does the work while you get on with your day. Dublin coddle is traditionally a leftover-friendly dish of sausages, bacon, potatoes, and onions simmered together until everything is tender and the broth is rich and savory. This version pares it down to five core ingredients and lets the slow cooker handle the long, gentle cooking, so you end up with a hearty, comforting one-pot meal that tastes like home with very little hands-on effort.

Serve this Irish coddle straight from the slow cooker into warm bowls with plenty of crusty bread or Irish brown soda bread to soak up the broth. A simple side of buttered peas or steamed cabbage keeps things traditional and inexpensive. If you’d like to round it out a bit more, a green salad with a sharp vinaigrette cuts through the richness nicely, and a pint of stout or a cup of strong black tea fits the cozy, pub-style mood.

Servings: 4

1 1/2 pounds thick pork sausages (Irish bangers or mild pork sausages)

Brown the sausages: In a large skillet over medium heat, add the pork sausages and cook, turning occasionally, until they are nicely browned on the outside, about 8–10 minutes. They do not need to be cooked through at this stage. Transfer the browned sausages to a cutting board to cool slightly.

Crisp the bacon: In the same skillet, add the chopped bacon. Cook over medium heat, stirring occasionally, until the fat renders and the bacon is browned and crisp around the edges, 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving most of the drippings in the pan for flavor if you like.

Slice the sausages: Once the sausages are cool enough to handle, cut them into thick chunks, about 1 1/2 inches each. This size holds up well to slow cooking while still giving you those hearty, satisfying bites.

Layer the vegetables in the slow cooker: Add the potato chunks to the bottom of a 4- to 6-quart slow cooker in an even layer. Scatter the sliced onions over the potatoes. Lightly season the vegetables with a small pinch of salt and pepper if you’re using them; remember the bacon and broth will also add salt.

Add the meats: Arrange the sausage chunks over the onions and potatoes. Sprinkle the crisped bacon evenly over the top so you’ll get some in almost every scoop later.

Pour in the broth: Slowly pour the chicken or vegetable broth over everything in the slow cooker. You want the broth to come most of the way up the sides of the ingredients without completely submerging them; the potatoes and onions will release more liquid as they cook, creating that rich, steamy coddle you see in the pot.

Slow cook until tender: Cover the slow cooker with the lid. Cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the potatoes are very tender, the onions are soft and translucent, and the sausages are cooked through. The broth should be flavorful and slightly thickened from the starch of the potatoes.

Adjust seasoning and serve: Taste the broth and add a bit more salt and pepper if needed. Give the pot a gentle stir to mingle the bacon, sausages, potatoes, and onions without breaking the potatoes down too much. Ladle the coddle into warm bowls, making sure each serving gets plenty of broth, sausage, bacon bits, and vegetables. Garnish with chopped fresh parsley if you have it, and serve hot, right from the slow cooker.

To keep the spirit of a thrifty Irish coddle, feel free to adapt this based on what you have. If you can’t find traditional Irish bangers, use any mild, high-quality pork sausage; avoid strongly flavored Italian or smoked varieties, which can overpower the simple broth. For a slightly lighter version, use turkey sausages and leaner bacon, or reduce the bacon to 4 ounces. You can also stretch the meal for more people by adding an extra potato or a handful of sliced carrots between the potato and onion layers; just be sure your slow cooker isn’t filled past about two-thirds full and add an extra 1/2 cup of broth if needed. For a deeper, pub-style flavor, deglaze the sausage-and-bacon skillet with 1/2 cup of the broth (or a splash of stout beer if you don’t mind going beyond five ingredients) and scrape up the browned bits before pouring it into the slow cooker. If you prefer a thicker, stew-like consistency, lightly mash a few potato pieces into the broth at the end of cooking. Leftovers reheat very well on the stovetop or in the microwave, and like many simple, slow-cooked dishes, the flavors often improve by the next day.