Dump raw thick-cut pork medallions in the slow cooker and 4 other simple ingredients to get a meal so delicious your family will be begging for more!

This 5-ingredient slow cooker dad's day delight is the kind of set-it-and-forget-it meal that makes a busy weeknight or a relaxed Sunday feel special with almost no effort. Thick-cut pork medallions go straight into the slow cooker raw—no searing, no fuss—then get bathed in a simple mix of barbecue sauce, apple cider, onion, and garlic. The result is tender, saucy pork with a sweet-smoky Midwestern barbecue vibe that feels right at home for Father’s Day or any family dinner where you want big flavor from very little hands-on time.

Serve the pork medallions spooned over creamy mashed potatoes, buttered egg noodles, or steamed rice to soak up the extra sauce. A crisp green salad, coleslaw, or simple steamed green beans balance the richness nicely. If you’d like more of a cookout feel, pair the pork with cornbread and grilled or roasted vegetables. Leftovers are excellent sliced onto toasted rolls with extra sauce for easy sandwiches the next day.

Servings: 4

2 pounds thick-cut pork medallions (about 1- to 1 1/2-inch thick, raw)

Place the raw thick-cut pork medallions in a single, even layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap slightly, but try to avoid stacking them too high so they cook evenly.

Scatter the sliced onion evenly over and around the pork medallions in the slow cooker, tucking some slices down between the pieces of meat so the flavor can permeate as they cook.

Sprinkle the minced or sliced garlic over the onions and pork, distributing it as evenly as you can so every bite picks up some of that gentle garlic aroma.

In a small bowl or measuring cup, whisk together the barbecue sauce and apple cider (or apple juice) until smooth and pourable. This thins the sauce just enough so it can circulate and keep the pork moist.

Pour the barbecue-apple mixture evenly over the pork, onions, and garlic, making sure all of the medallions are coated. Use a spoon to nudge any exposed pieces so they’re at least partially submerged in the sauce.

Cover the slow cooker with its lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork medallions are very tender and reach an internal temperature of at least 145°F (63°C). Thicker cuts may lean toward the longer end of the time range.

Once the pork is done, taste the sauce and adjust seasoning if you like, adding a pinch of salt or a splash more apple cider for brightness. Gently stir to coat the medallions in the sauce, being careful not to break them apart too much.

Serve the pork medallions hot, spooning some of the onions and plenty of the sauce over each portion. If desired, let the slow cooker sit uncovered on WARM for 10 to 15 minutes to let the sauce thicken slightly before serving.

For a smokier profile, use a smoky-style barbecue sauce and add 1/2 teaspoon smoked paprika to the sauce mixture (this keeps you within the 5-ingredient limit if you swap it in for the garlic or onion). For a tangier version, choose a vinegar-forward barbecue sauce and use hard apple cider instead of sweet apple juice. To lean more savory than sweet, pick a low-sugar or no-sugar barbecue sauce and use unsweetened apple cider. If your family prefers shredded pork, cook toward the longer end of the time range, then use two forks to gently pull the medallions into larger shreds right in the slow cooker and stir them back into the sauce. For a little heat, choose a spicy barbecue sauce or add a pinch of red pepper flakes in place of the garlic. Food safety tips: Always place the pork in the slow cooker fully thawed; starting from frozen can keep the meat in the temperature “danger zone” for too long. Keep the lid on during cooking to maintain a safe, steady temperature, and verify that the pork reaches at least 145°F (63°C) in the center using an instant-read thermometer before serving. Refrigerate leftovers within 2 hours of cooking and consume within 3 to 4 days, reheating until hot and steaming throughout.