My uncle asked me to bring these to the summer cookout and everyone begged for the secret. Just 4 ingredients sealed up tightly in little silver pockets so the savory goodness melts perfectly inside.

These slow cooker 4-ingredient creamy crab pasta packets are one of those almost-too-easy dishes that somehow feel special enough for a summer cookout. The whole idea is simple: you tuck everything into little foil packets, seal them up tight so the savory, creamy goodness melts together, and let the slow cooker do the work. My version came from trying to bring something different to a family gathering without heating up the whole kitchen. The packets stay neat and tidy in the slow cooker, and when you open them at the table, that steamy crab aroma makes everyone think you fussed a lot more than you did.

Serve each foil packet right out of the slow cooker, opening them carefully so the steam escapes away from your face. A simple green salad with a light vinaigrette helps balance the richness, and some garlic bread or crusty rolls are perfect for catching any creamy sauce left in the foil. Lemon wedges on the side brighten the crab, and a bowl of steamed veggies like green beans or broccoli rounds out the plate. For a cookout, you can set the slow cooker on a picnic table, drizzle a little extra melted butter over the top of the packets, and let everyone grab their own.

Servings: 6

12 oz dry short pasta (such as rotini, penne, or shells)

Lightly spray the inside of a large slow cooker with nonstick cooking spray to make cleanup easier.

Bring a large pot of salted water to a boil. Add the dry pasta and cook for about half of the time listed on the package (usually 4–5 minutes) so it is very firm and undercooked. Drain well and let it steam off for a minute so excess water evaporates.

In a large mixing bowl, combine the undercooked pasta, Alfredo sauce, and lump crab meat. Gently fold everything together so the crab stays in nice chunks. Pour in the melted butter and stir until the pasta and crab are evenly coated and the mixture looks creamy.

Tear off 6 large rectangles of heavy-duty aluminum foil, each about 12x18 inches. If using regular foil, double-layer each piece so the packets stay sturdy and don’t leak.

Spoon an equal amount of the creamy crab pasta mixture into the center of each foil piece, forming a small mound. Try to keep plenty of sauce in each portion so the pasta finishes cooking in the packet.

Fold each foil piece up into a tight packet: bring the long sides together over the pasta, fold them down several times to seal, then roll and crimp the ends tightly. The goal is to create little silver pockets with no gaps so the steam and buttery sauce stay inside.

Arrange the sealed foil packets in a single layer in the bottom of the slow cooker, seam side up. It’s okay if they overlap slightly, but avoid stacking them too high so they cook evenly.

Drizzle a little extra melted butter over the tops of the foil packets inside the slow cooker to match that glossy, buttery look when they’re done.

Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 hours, or until the pasta is tender and everything inside the packets is hot and bubbly. Avoid opening the lid too often so you don’t lose heat.

When ready to serve, turn the slow cooker to WARM. Use tongs to lift out each foil packet and place on plates or in shallow bowls. Carefully open the packets away from your face to avoid steam burns, then serve the creamy crab pasta right out of the foil or slide it onto plates.

You can easily tweak these packets to fit your family’s tastes. For picky eaters who aren’t crazy about seafood, swap half or all of the crab for cooked, chopped chicken or diced ham while still keeping the total protein amount the same. If someone loves extra richness, use a creamier Alfredo and add an extra tablespoon or two of melted butter to their packet. For a lighter feel, choose a lighter Alfredo sauce and use imitation crab, which is typically a bit leaner. If you want a little kick, stir in a pinch of red pepper flakes or cracked black pepper before filling the packets. You can also use different short pastas—just keep them undercooked by about half the package time so they don’t turn mushy in the slow cooker. Food safety tips: Keep crab meat refrigerated until you’re ready to use it, and don’t let it sit at room temperature for more than 1–2 hours. If using canned crab, drain it well and discard any liquid. Always cook the packets until they are piping hot in the center; the mixture should reach at least 165°F if checked with a food thermometer. Once served, discard any leftovers that have been out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at a cookout). Store cooled leftovers in an airtight container in the refrigerator and eat within 2 days, reheating until steaming hot before serving.