Dump raw ground pork in the slow cooker and 2 additional ingredients to get a meal so satisfying your friends will be begging for the recipe!

This little 3-ingredient slow cooker recipe reminds me of the kind of hearty, no-fuss dishes farm wives used to tuck into the back of the church kitchen before Sunday service. You start by dumping raw ground pork straight into the slow cooker, add just two pantry staples, and let time do the work. The pork turns into tender, savory bites with a rich, oniony gravy that tastes like it simmered on a farmhouse stove all afternoon. It’s the sort of meal you can put on in the morning, forget about while you tend to your day, and then proudly serve when friends stop by—just be ready to write the recipe down, because they’ll ask.

Serve these savory pork bites over a bed of hot mashed potatoes, buttered egg noodles, or plain white rice so all that flavorful gravy has somewhere to soak in. A simple green side—steamed green beans, peas, or a tossed salad—keeps the plate balanced. Warm dinner rolls or a slice of crusty bread are perfect for sopping up the last bit of sauce in the bowl. If you like, add a spoonful of tangy coleslaw or sliced pickles on the side to cut through the richness.

Servings: 4

2 pounds raw ground pork

Place the raw ground pork in the bottom of a 4- to 6-quart slow cooker. Gently break it up with a spoon or clean hands into large chunks, but do not fully crumble it; you want bite-sized pieces to form as it cooks.

Sprinkle the dry onion soup mix evenly over the top of the pork, making sure most of the meat has some seasoning on it.

Spoon the condensed cream of mushroom soup over the pork and onion soup mix. Use the back of the spoon to spread it lightly so it covers as much of the surface as possible. Do not add water; the pork will release juices as it cooks and create its own gravy.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork is cooked through and very tender. The mixture will look separated at first as the fat and juices release, but it will come together.

About 30 minutes before serving, remove the lid and stir the pork mixture well, breaking up any larger clumps into bite-sized pieces. Stir until the gravy is smooth and coats the pork evenly. Taste and adjust seasoning if needed with a little salt and black pepper.

Cover again and let it cook on LOW for the remaining 30 minutes so the flavors meld and the gravy thickens slightly. Serve the savory pork bites hot with your favorite starch and sides.

For a creamier sauce, stir in 1/4 to 1/2 cup of sour cream at the very end of cooking, just before serving—this gives the gravy an old-fashioned stroganoff feel. If you like a bit more texture, add 1 to 2 cups of sliced fresh mushrooms or a handful of chopped onions on top of the pork before you add the soup; they’ll cook down and melt into the sauce. You can swap the cream of mushroom soup for cream of chicken or cream of celery for a slightly different flavor, depending on what you keep in your pantry. For a touch of color and sweetness, stir in a cup of frozen peas or mixed vegetables during the last 20 to 30 minutes of cooking. If you prefer a leaner dish, you can carefully spoon off some of the fat that rises to the top before the final stir. Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in a skillet with a splash of water or broth; they’re wonderful tucked into baked potatoes or spooned over toast for a simple next-day supper.