My college roommate taught me this hack. Just 4 ingredients and the savory steam when you open them is unreal.

My college roommate taught me this little hack during finals week, and it’s still one of my favorite low-effort dinners. You toss everything into individual foil packs, nestle them into the slow cooker, and a few hours later you get hit with the most unreal savory steam when you peel them open. It’s just 4 ingredients, no browning, no fancy prep—perfect for busy workdays, game days, or when you want something cozy but don’t want to hover over the stove.

These foil packs are pretty hearty on their own, but I like to round them out with a simple green salad or some steamed green beans to balance the richness of the sausage and potatoes. A crusty baguette or dinner rolls are great for soaking up the garlicky, buttery juices that collect in the bottom of each pack. If you’re serving a crowd, set the slow cooker on warm and let everyone grab a packet, then offer a little extra chopped parsley and black pepper at the table.

Servings: 4

1 1/2 pounds baby potatoes, quartered (or small Yukon Golds cut into 1-inch chunks)

Prep the slow cooker and foil: Line the bottom of your slow cooker with a single layer of heavy-duty foil (this makes cleanup easier but is optional). Tear off 4 large sheets of foil, each about 12 x 16 inches, and set them on the counter.

Combine potatoes and sausage: In a large bowl, add the quartered baby potatoes and the sliced smoked sausage. Toss them together so they’re evenly mixed.

Make the simple seasoning: In a small bowl or measuring cup, whisk together the melted salted butter and garlic powder until the garlic powder is fully dispersed.

Coat everything: Pour the butter–garlic mixture over the potatoes and sausage. Toss well until every piece is lightly coated. This is where all the flavor comes from, so make sure to scrape out every last bit of the buttery goodness.

Fill the foil packs: Divide the sausage and potato mixture evenly among the 4 sheets of foil, piling it in the center of each sheet.

Seal the packets: Bring the long sides of the foil up and over the filling, then fold them together tightly to seal. Fold up the short ends to create a snug, sealed packet so steam can’t escape. You want them well wrapped so they steam in their own juices.

Load the slow cooker: Arrange the foil packs in the slow cooker, seam side up. It’s okay if they overlap a bit, just try not to smash them flat.

Cook: Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are tender when pierced with a fork.

Serve and enjoy the steam: Carefully lift the foil packs out of the slow cooker with tongs—they’ll be hot. Place each pack on a plate, then open the foil slowly, facing it away from you to avoid the hot steam. Sprinkle with chopped fresh parsley if using, and serve right in the foil for easy cleanup.

Swap the sausage: Use andouille for a spicier kick, kielbasa for a smoky flavor, or chicken sausage if you prefer something lighter—just keep it fully cooked so the timing stays the same. Change up the potatoes: Baby reds, Yukon Golds, or even fingerlings all work well as long as you cut them into similar bite-sized pieces so they cook evenly. Extra seasoning (if you don’t mind going beyond 4 ingredients): Once you’ve tried the basic version, you can add a pinch of black pepper, smoked paprika, or dried Italian seasoning to the butter mixture. Make-ahead tip: Assemble the foil packs the night before, keep them in the fridge, and in the morning just pop them into the slow cooker before work. When you get home, dinner is waiting and your kitchen smells amazing. For crispier edges, carefully open the cooked packets and slide them under the broiler for a few minutes on a baking sheet to brown the tops before serving.