When August lays that heavy heat over the house and the thought of turning on the oven feels downright foolish, this little slow cooker supper earns its keep. It is the kind of practical, old-fashioned meal Midwestern home cooks have always appreciated: simple ingredients, very little fuss, and a warm, savory dish waiting at the end of the day. Using frozen pre-cooked pork sausage crumbles keeps it easy, and with just four ingredients, you can have a rich, comforting meal without heating up the kitchen.
This spoonable sausage-and-gravy style dish is mighty good served over mashed potatoes, buttered egg noodles, rice, or split biscuits if you do not mind using a toaster oven early in the day. For a cooler-weather feel without extra effort, add a side of green beans, sweet corn, or a sliced tomato salad straight from the refrigerator, and a glass of iced tea fits right in on a hot evening.
4-Ingredient Slow Cooker August Heatwave Saver
Servings: 4 to 6
Ingredients
1 bag (20 to 24 ounces) frozen pre-cooked pork sausage crumbles
1 can (10.5 ounces) condensed cream of mushroom soup
1 packet (0.87 to 1 ounce) brown gravy mix
1 1/2 cups low-sodium chicken broth
Directions
1. Lightly coat the inside of a 4- to 6-quart slow cooker with a little cooking spray or a thin swipe of oil if you like easier cleanup.
2. Add the frozen pre-cooked pork sausage crumbles to the slow cooker.
3. In a medium bowl, whisk together the condensed cream of mushroom soup, brown gravy mix, and chicken broth until smooth.
4. Pour the gravy mixture over the sausage crumbles and stir well so everything is evenly coated.
5. Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, stirring once if convenient, until the sausage is heated through and the gravy is hot and thickened.
6. Spoon hot over mashed potatoes, noodles, rice, or biscuits and serve right away.
Variations & Tips
For extra richness: Stir in 2 to 4 ounces of cream cheese during the last 20 minutes of cooking for an even silkier gravy. This makes it especially nice over noodles or toast.
Stretch it farther: If you need to feed a few more folks, serve it over a bigger base of rice, potatoes, or biscuits. This dish is hearty and the gravy goes a long way.
Make it peppery: A generous shake of black pepper or a pinch of crushed red pepper added with the broth gives it a little more backbone without changing the simplicity of the recipe.
Swap the soup: Cream of chicken or cream of celery can stand in for cream of mushroom if that is what you have in the pantry. The finished dish will still be savory and comforting.
Keep the texture right: If the gravy gets thicker than you like after sitting on warm, stir in a splash more broth until it loosens to your liking. If it seems thin, leave the lid slightly ajar for 10 to 15 minutes so a bit of moisture can cook off.