Toss raw bratwurst links in the slow cooker and 3 other ingredients to get a meal so delicious your friends will be begging for more.

These 4-ingredient slow cooker Memorial Day brats are the kind of set-it-and-forget-it meal that lets you enjoy your guests instead of hovering over the grill. Raw bratwurst links go straight into the slow cooker with just three simple ingredients to keep them juicy, flavorful, and party-ready. This is a Midwest-style, no-fuss way to feed a crowd—perfect for backyard gatherings, potlucks, or those chilly early-summer days when you still want all the cookout flavors without standing outside.

Serve these brats tucked into soft brat buns or sturdy hot dog buns with plenty of yellow mustard, spicy brown mustard, or ketchup on the side. Add classic cookout favorites like potato salad, coleslaw, baked beans, corn on the cob, or a simple green salad. A tray of sliced pickles, onions, and cheese slices lets everyone build their own perfect brat. For kids or picky eaters, offer plain brats with just ketchup and a side of chips or carrot sticks.

Servings: 8

2 pounds raw bratwurst links (about 8 regular-size links)

Place the raw bratwurst links in a single layer on the bottom of a 4- to 6-quart slow cooker. If needed, slightly overlap them, but try to keep most of them touching the bottom. This should look like a close-up top-down view of raw brats sitting right in the slow cooker crock.

Scatter the sliced onions evenly over and around the bratwurst links, tucking some down between the brats so they can soften and flavor the cooking liquid.

Pour the beer (or chicken broth) gently over the brats and onions, making sure most of the brats are at least partially surrounded by liquid. They do not have to be fully submerged.

Dot the top with the small pieces of butter, spacing them over the onions and brats so they melt evenly as the mixture cooks.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the bratwurst are cooked through (an internal temperature of 160°F) and the onions are very soft.

Once cooked, you can serve the brats straight from the slow cooker with plenty of the tender onions and a spoonful of the buttery cooking juices over the top.

Optional but tasty: For a grilled finish, transfer the fully cooked brats to a preheated grill or grill pan and sear over medium-high heat for 3 to 5 minutes, turning occasionally, just until browned and lightly charred. Return them to the slow cooker to keep warm if serving later.

Turn the slow cooker to WARM for serving, and keep the lid on when not dishing up so the brats stay juicy. Serve with buns and your favorite toppings.

For picky eaters, use chicken or turkey bratwurst and choose chicken broth instead of beer so the flavor stays mild and familiar. You can also skip the onions for kids who don’t like them and just cook the brats in broth and butter. For a sweeter twist, add 1 to 2 tablespoons of brown sugar or a sliced apple on top of the onions before cooking. To lean into classic game-day flavors, stir in 1 teaspoon of caraway seeds or a teaspoon of whole-grain mustard with the liquid. If you prefer a richer, more savory brat, use a darker beer like an amber or Oktoberfest-style lager. For a lower-sodium option, choose low-sodium broth and unsalted butter, and avoid adding extra salt until you taste the finished brats. Food safety tips: Always start with fully raw, refrigerated bratwurst and keep them cold until you’re ready to cook. Do not place frozen brats directly into the slow cooker—thaw them fully in the refrigerator first so they heat evenly and safely. Cook on LOW or HIGH as directed until the internal temperature of the thickest brat reaches at least 160°F, checking with an instant-read thermometer. Do not leave cooked brats sitting at room temperature for more than 2 hours (1 hour if it’s very hot outside); keep them on the WARM setting in the slow cooker for serving. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating until hot all the way through before serving again.