When the middle of July feels too hot to think about standing over the stove, this 5-ingredient slow cooker supper is the kind of dinner that earns a permanent spot in the rotation. Using raw bulk pork breakfast sausage as the flavorful base keeps the ingredient list short while still building a hearty, comforting meal that practically cooks itself. It is the sort of low-effort recipe that works especially well on a busy workday or any afternoon when you want dinner handled early so you can stay cool and let the slow cooker do the heavy lifting.
This rich, cozy dish is best served with simple sides that balance its savory, cheesy comfort-food feel. Spoon it over cooked rice, buttered egg noodles, toast, or mashed potatoes to stretch it further, and add something fresh like sliced tomatoes, a cucumber salad, steamed green beans, or a crisp bagged salad on the side. If you want an easy drink pairing, iced tea or sparkling water with lemon fits the laid-back summer supper vibe perfectly.
5-Ingredient Slow Cooker Lazy Summer Supper
Servings: 6
Ingredients
1 pound raw bulk pork breakfast sausage
1 medium yellow onion, thinly sliced
1 can (10.5 ounces) condensed cream of mushroom soup
1 can (14.5 ounces) cut green beans, drained
2 cups shredded cheddar cheese, divided
Directions
1. Lightly coat the inside of the slow cooker with nonstick spray or a thin swipe of oil if desired for easier cleanup. Add the raw pork sausage and sliced onion, breaking the sausage into large chunks with a spoon.
2. Spoon the condensed cream of mushroom soup over the sausage and onions, then add the drained green beans. Sprinkle in 1 cup of the shredded cheddar cheese.
3. Stir gently to distribute the ingredients without overmixing, then cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the sausage is fully cooked and the onions are tender.
4. Break up the sausage into smaller bite-size pieces if needed and stir everything well. Scatter the remaining 1 cup of cheddar over the top, cover again, and cook for 10 to 15 minutes more until the cheese is melted and glossy.
5. Serve hot straight from the slow cooker, spooned over rice, noodles, toast, or mashed potatoes if you like.
Variations & Tips
Swap the soup: Cream of chicken or cream of celery both work well here if that is what you already have in the pantry. The finished dish will keep the same creamy, cozy texture with a slightly different flavor.
Add a starch: If you want this to feel more casserole-like, serve it over cooked rice or fold in hot cooked egg noodles right before serving. That is an easy way to make the meal stretch for leftovers.
Brown first if you have time: The recipe is designed to be easy, but you can brown the sausage in a skillet before adding it to the slow cooker for a deeper, more caramelized flavor and a little less rendered fat in the final dish.
Choose your cheese: Sharp cheddar gives the boldest flavor, but Monterey Jack or a cheddar blend melts nicely too. If the top ever looks too thick, just stir some of the melted cheese into the mixture before serving.
Make it work for your schedule: For a busy weekday, assemble everything in the slow cooker insert the night before, refrigerate it, and set it into the cooker in the morning. If your insert is very cold, let it sit at room temperature briefly before turning on the heat so it warms more gradually.