My uncle used to make this on a budget when baseball season started. Just 3 ingredients for the most tender juicy meal you will ever make this April.

Every April when baseball season rolled around, my uncle would pull out his old slow cooker and a pack of brats, and that was our signal that spring had really arrived. Money was tight back then, so he kept it simple: just bratwursts, onions, and a cheap can of beer. Those three ingredients melted together into the most tender, juicy brats you could imagine, perfect for listening to the game on the radio. This slow cooker 3-ingredient beer brats recipe sticks to his budget-friendly tradition—no fuss, no fancy extras—just honest Midwestern comfort that practically cooks itself while you get on with your day.

Serve these beer brats tucked into soft brat buns or sturdy hot dog rolls, spooning plenty of the soft onions and a bit of that savory amber broth over the top. Classic ballpark sides like potato salad, coleslaw, baked beans, or a simple bag of kettle chips fit right in. A dill pickle spear and some yellow mustard or spicy brown mustard on the table won’t hurt a thing. If you like, ladle a little extra broth over boiled or mashed potatoes on the side so nothing goes to waste.

Servings: 6

2 pounds fresh bratwurst sausages (about 6–8 brats)

Slice the onions: Peel the yellow onions and cut them in half from root to tip. Lay each half flat and slice into thin half-moon strips. This helps them cook down soft and sweet in the slow cooker.

Layer onions in the slow cooker: Scatter all the sliced onions evenly over the bottom of a 4- to 6-quart slow cooker. These will act as a bed for the brats and soak up the beer as they cook.

Nestle in the bratwursts: Lay the fresh bratwursts on top of the onions in a single layer as much as you can. It’s fine if they overlap a little; they’ll shrink slightly as they cook and settle down into the onions and broth.

Pour in the beer: Slowly pour the beer over the brats and onions, trying to wet all of the sausages. The liquid doesn’t need to cover everything completely; the brats will release some juices as they cook and create more broth.

Cover and cook on LOW: Place the lid on the slow cooker and cook on LOW for 6 to 7 hours, or until the bratwursts are fully cooked through, very tender, and the onions are soft and almost translucent. Avoid lifting the lid too often so the heat and moisture stay trapped inside.

Optional check for doneness: If you have a meat thermometer, check that the internal temperature of the brats has reached at least 160°F (71°C) in the thickest part. The sausages should be firm, plump, and no longer pink in the center.

Keep warm until serving: Once done, switch the slow cooker to the WARM setting if your model has one. Let the brats sit in the hot onion-beer broth until you’re ready to eat; they’ll stay juicy and flavorful.

Serve: Spoon the bratwursts straight from the slow cooker into buns or onto plates, topping each with a generous scoop of the soft onions and a spoonful of the light amber broth. Serve hot.

If you want a little more color on the brats, you can brown them in a skillet over medium heat for 3–4 minutes per side before adding them to the slow cooker. This adds a bit of caramelized flavor but isn’t necessary for tenderness. Any mild beer works here—an inexpensive light lager or amber beer is closest to what my uncle used, but avoid very bitter or heavily hopped beers, which can turn harsh as they cook. For a slightly richer broth, you can choose a darker amber or simple brown ale. If you need to avoid alcohol, use a non-alcoholic beer; it will still give you that familiar flavor without the alcohol content. To stretch this meal for a crowd, tuck halved bratwursts into hot dog buns so each person can start with a smaller portion, or serve the brats sliced over boiled potatoes or buttered noodles with the onions and broth poured on top. Leftovers keep well: cool them quickly, store brats and onions in the broth in an airtight container, and refrigerate for up to 3–4 days. Reheat gently on the stove or in the microwave until steaming hot. Food safety tips: Always use fresh bratwursts that have been kept refrigerated, and don’t leave them at room temperature for more than 2 hours (or 1 hour if it’s very warm in the kitchen). Make sure the brats reach an internal temperature of at least 160°F (71°C) to be safely cooked. Do not cook frozen brats directly in the slow cooker; thaw them fully in the refrigerator first so they heat evenly and safely. Once the brats are done, don’t leave the slow cooker on the WARM setting for more than about 2–3 hours before refrigerating leftovers.