Toss frozen pork potstickers in the crock and 3 extra items to make a meal so incredible your friends will be begging for more!

This 4-ingredient slow cooker potsticker dish is my kind of Earth Day cooking: minimal fuss, minimal waste, and maximum comfort. We’re leaning on a bag of frozen pork potstickers and just three pantry-style additions to build a complete, shareable meal that tastes far more elaborate than it is. Potstickers, originally from northern China, are usually pan-fried, but here they simmer gently in a flavorful broth, soaking up sauce instead of oil. It’s a set-it-and-forget-it approach that lets you celebrate the day with friends while the slow cooker does the work—and yes, they will absolutely ask how you made something this good with so little effort.

Serve the potstickers in shallow bowls, ladling plenty of the savory broth and vegetables over the top. I like to pile on fresh garnishes if I have them—sliced green onions or a handful of cilantro—but they’re optional. Pair this with steamed brown rice or quinoa to soak up the extra sauce, or a simple side of roasted or stir-fried vegetables for more color on the plate. A crisp green salad with a sesame or ginger vinaigrette also plays nicely with the flavors and keeps the whole meal feeling light but satisfying.

Servings: 4

1 (24–32 ounce) bag frozen pork potstickers (about 18–24 pieces, unthawed)

Place the frozen pork potstickers in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they touch, but try not to stack them more than two layers deep so they cook evenly.

Pour the chicken or vegetable broth over the potstickers, making sure most of them are at least partially submerged. Gently nudge them with a spoon if needed so the broth can circulate.

Sprinkle the frozen stir-fry vegetables evenly over the top of the potstickers. There’s no need to thaw the vegetables first; they’ll release moisture and help create more flavorful cooking liquid.

Drizzle the teriyaki sauce over the vegetables and potstickers. Do not stir; leaving everything mostly undisturbed helps the potstickers hold their shape instead of falling apart.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1½ to 2 hours. The potstickers are done when they’re piping hot in the center (at least 165°F/74°C) and the vegetables are tender.

Once cooked, taste the broth and add a splash more teriyaki sauce or a pinch of salt if you’d like a stronger flavor. Gently lift the potstickers out with a slotted spoon to keep them intact, then spoon the vegetables and broth over the top for serving.

For a spicier version, add 1 to 2 tablespoons of chili-garlic sauce or sriracha along with the teriyaki. If you prefer a slightly thicker, more glazed sauce, whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water and stir it into the slow cooker during the last 20 minutes of cooking on HIGH. You can easily turn this into a more vegetable-forward Earth Day meal by increasing the frozen vegetable blend to 3 cups or by adding sliced mushrooms or shredded cabbage on top of the potstickers before cooking. For a different flavor profile, swap the teriyaki for a bottled Korean BBQ or gochujang sauce, keeping the same quantity. If sodium is a concern, choose low-sodium broth and a reduced-sodium sauce, and taste before adding any extra seasoning. Food safety notes: Always add the potstickers to the slow cooker fully frozen; do not thaw them at room temperature, as that increases the risk of bacterial growth. Make sure the dish reaches at least 165°F/74°C in the center of several potstickers before serving. Do not leave cooked potstickers at room temperature for more than 2 hours (1 hour if your kitchen is very warm). Cool leftovers quickly, store them in the refrigerator within 2 hours, and eat within 3 to 4 days, reheating until steaming hot before serving again.