Throw frozen all-beef franks in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more.

This 4-ingredient slow cooker summer bites recipe is one of those busy-day miracles: you literally toss frozen all-beef franks into the slow cooker, pour on a simple sweet-and-savory sauce, and let it bubble away until everything is tender and flavorful. It reminds me of the easy potluck dishes I grew up with here in the Midwest—nothing fancy, just hearty, kid-approved food that disappears fast. It’s perfect for hot days when you don’t want to turn on the oven but still want a fun, filling meal that feels a little special.

Serve these saucy franks right in the slow cooker on the warm setting, with toothpicks for bite-size snacking or tucked into soft hot dog buns for a quick meal. They go well with classic summer sides like coleslaw, potato salad, corn on the cob, or a simple green salad. For a kid-friendly spread, add carrot sticks, apple slices, and chips. If you’re feeding a crowd, set up a little topping bar with shredded cheese, diced onions, and pickle relish so everyone can build their own perfect bite.

Servings: 6

2 pounds frozen all-beef franks

Place the frozen all-beef franks in an even layer on the bottom of a 4- to 6-quart slow cooker. There’s no need to thaw them first.

In a medium bowl, whisk together the barbecue sauce, grape jelly, and yellow mustard until the mixture is smooth and looks like a thick, glossy dark sauce.

Pour the sauce mixture evenly over the frozen franks, making sure they’re mostly coated. Use a spoon to gently nudge the franks so the sauce seeps down between them.

Cover the slow cooker with the lid and cook on HIGH for 2 to 3 hours, or on LOW for 4 to 5 hours, until the franks are heated through and the sauce is hot and bubbly.

Once hot, gently stir the franks in the sauce so they’re all well coated. Switch the slow cooker to WARM for serving, if desired.

Serve the saucy franks straight from the slow cooker as bite-size pieces with toothpicks, or tuck whole franks into buns and spoon extra sauce over the top.

For picky eaters, you can slice the frozen franks into bite-size pieces before cooking (if your knife is sturdy enough) so they’re easier for little hands and less overwhelming on a plate. If your kids prefer things less tangy, cut the mustard down to 1 tablespoon or use a sweeter barbecue sauce. For a bit of heat for the grown-ups, stir in 1 teaspoon of chili powder or a pinch of red pepper flakes with the sauce. You can also swap the grape jelly for strawberry or apricot preserves if that’s what you have on hand; the flavor will change slightly, but the sweet-and-savory balance will still be delicious. If you’d like to stretch this into more of a meal, serve the franks and sauce over cooked white rice or buttered noodles. Food safety tips: Always start with fully frozen or properly refrigerated all-beef franks that have not been sitting at room temperature. Keep the slow cooker covered while cooking so it maintains a safe temperature, and make sure the franks are piping hot all the way through before serving (at least 165°F if you’re checking with a food thermometer). Do not leave the finished dish at room temperature for more than 2 hours; switch the slow cooker to WARM if you’re serving over time, and promptly refrigerate leftovers in a shallow container within 2 hours. Leftovers will keep safely in the refrigerator for up to 3 to 4 days and can be reheated until steaming hot before eating.