Put a whole raw ham hock in the slow cooker with 2 other basic items to create a dish so comforting your friends will ask for the secret.

This is the kind of set-it-and-forget-it comfort food I lean on in the middle of a busy month, when I want the house to smell amazing but don’t have the brain space for a long ingredient list. You literally tuck a whole raw ham hock into the slow cooker with just potatoes and onions, walk away, and come back to something that tastes like it simmered on Grandma’s stove all day. The ham hock slowly melts into the vegetables, turning them buttery, smoky, and brothy, like a cross between a hearty stew and loaded mashed potatoes. It’s humble, budget-friendly Midwest comfort that somehow still feels special enough to share with friends—just be prepared when they ask, “Okay, what’s the secret?”

Ladle the potatoes, onions, and that cozy ham-infused broth into shallow bowls, then shred a bit of the ham hock meat over each serving. I like to add a simple green side salad or steamed green beans for freshness, plus warm dinner rolls or crusty bread to soak up the broth. If you want to stretch it even further, serve it over a scoop of rice or egg noodles. A splash of hot sauce or a grind of black pepper at the table makes a nice contrast to all the richness.

Servings: 4

1 whole raw ham hock (about 1 1/2 to 2 pounds)

Place the sliced onions in an even layer on the bottom of a 4- to 6-quart slow cooker. This creates a flavorful bed and keeps the ham hock from sticking.

Arrange the potato chunks on top of the onions, spreading them out as evenly as you can.

Nestle the whole raw ham hock right in the center, on top of the vegetables. It should be sitting snugly in the middle; that’s the shot you’d see if you peeked into the slow cooker right now.

Pour in just enough cold water to barely come level with the tops of the potatoes and onions without fully submerging the ham hock. You want the hock mostly above the waterline so the skin can slowly render and flavor the pot.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the potatoes are very tender and the ham hock meat is falling away from the bone.

Once cooked, use tongs to carefully transfer the ham hock to a cutting board. Remove and discard the skin, bone, and any large chunks of fat, then shred or chop the tender meat.

Gently mash the potatoes right in the slow cooker with a spoon or fork, mixing them with the onions and broth until they’re creamy but still a bit chunky. Taste and add a pinch of salt only if needed; ham hocks are naturally salty.

Stir the shredded ham back into the slow cooker, folding it through the potatoes and onions. Ladle into bowls and serve warm, with extra broth spooned over the top if you like it extra cozy.

If you like a creamier, almost chowder-like texture, lightly mash more of the potatoes and stir in a splash of milk or cream right before serving (this technically adds another ingredient, but it’s a nice upgrade when you’re not sticking to the 3-ingredient rule). For extra flavor without changing the core idea, you can tuck in a bay leaf or a smashed garlic clove before cooking and fish them out at the end. Swap in sweet potatoes for half the regular potatoes for a slightly sweeter, more autumnal version. If you prefer a soupier bowl, simply add more water at the beginning, then season to taste. Leftovers reheat well on the stove with a bit of extra water to loosen; you can also use them as a filling for savory hand pies or to top baked potatoes. For a lighter meal, serve smaller portions alongside roasted or steamed vegetables, and if you have a particularly large ham hock, freeze half the shredded meat and some of the broth for a future quick dinner.