Toss frozen crab claws in the slow cooker and 3 other everyday items to get a meal so delicious your family will be begging for more.

This 4-ingredient slow cooker crab Alfredo is the sort of recipe I lean on when the day has run longer than I planned but I still want something that feels a little special. It starts just the way the headline promises: you toss frozen crab claws straight into the slow cooker, add three everyday items, and let the gentle heat do the work. It’s not fussy or fancy—just simple, creamy comfort with a touch of seaside flavor, the kind of dish that would have made my farm family feel downright spoiled on a weeknight. The slow cooker turns pantry staples into a rich sauce while the crab gently steams, so you can go about your day and come back to a meal that tastes like you fussed over it for hours.

Serve this crab Alfredo ladled over hot cooked fettuccine or egg noodles, with a green side salad dressed simply with vinegar and oil to cut through the richness. A basket of warm garlic bread or buttered dinner rolls is perfect for soaking up the extra sauce. If you like, add a side of steamed broccoli or peas—they’re classic Midwestern table vegetables and tuck nicely alongside the pasta. A sprinkle of extra black pepper at the table and maybe a wedge of lemon for those who like a little brightness will round things out.

Servings: 4

2 pounds frozen cooked crab claws (do not thaw)

Place the frozen crab claws in an even layer on the bottom of a 4- to 6-quart slow cooker. They can overlap a bit, but try to spread them out so the heat and sauce can reach them easily.

In a medium bowl, whisk together the jarred Alfredo sauce, half-and-half (or whole milk), and garlic powder until smooth and well combined.

Pour the Alfredo mixture evenly over the frozen crab claws in the slow cooker, making sure the claws are mostly coated. Use a spoon to gently nudge the claws so some of the sauce seeps down between them.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the crab claws are heated through and the sauce is hot and slightly thickened. Avoid opening the lid during the first 2 hours so the heat stays steady.

Once the crab is hot and the sauce is bubbling around the edges, taste the sauce and season with a little salt and black pepper if needed. Stir the sauce gently around the claws, being careful not to break the shells.

To serve, use tongs to arrange crab claws on plates or over bowls of hot cooked pasta or egg noodles. Spoon plenty of the warm Alfredo sauce over the top. Offer extra sauce at the table for anyone who wants more.

If you’d like a bit more flavor without adding extra ingredients, you can crack a few of the crab claws slightly before cooking so more of the crab juices mingle with the Alfredo sauce. For a touch of color, sprinkle a little dried parsley or extra black pepper over the finished dish. If your family prefers a lighter sauce, use all whole milk instead of half-and-half, understanding the sauce will be thinner. For a richer, almost special-occasion taste, stir in 1 to 2 tablespoons of grated Parmesan cheese at the end (this technically adds a fifth ingredient, but it’s a common pantry staple in many Midwestern kitchens). You can also skip serving this over pasta and instead offer it with crusty bread for dipping, or spoon the crab and sauce over baked potatoes for a hearty farmhouse-style meal. Food safety tips: Always start with fully cooked, frozen crab claws from a reputable source; check the package to confirm they are precooked. Keep the crab claws frozen until you’re ready to add them to the slow cooker, and do not leave them sitting out at room temperature for long. Cook on LOW, not the “keep warm” setting, so the internal temperature of the dish reaches a safe level (at least 165°F/74°C in the sauce). If your slow cooker is older or runs cool, allow closer to 4 hours and verify that the sauce is simmering around the edges. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat gently on the stovetop or in the microwave until steaming hot before serving again. Discard any leftovers that have been left out at room temperature too long or show any off smells.