Throw frosty frozen calamari rings in the slow cooker and 2 other ingredients to get a meal so delicious your family will be begging for more!

This 3-ingredient slow cooker calamari using frozen calamari rings is one of those toss-it-in-and-walk-away dinners that makes busy weeknights feel a little more special. You literally throw the frosty rings straight into the slow cooker with a jar of marinara and a splash of broth, then let it gently simmer into a cozy, saucy seafood meal. It’s a simple, family-friendly twist on Italian-style calamari, without any frying or fuss, and perfect for nights when you want something a little different but don’t have the energy for a complicated recipe.

Serve the saucy calamari spooned over hot cooked pasta, creamy mashed potatoes, or steamed rice to soak up all that tomatoey goodness. A simple green salad with Italian dressing or a side of roasted vegetables rounds out the meal nicely. Add some crusty bread or garlic toast for dunking into the sauce, and if your family likes a little extra richness, finish the bowls with grated Parmesan or a drizzle of good olive oil at the table.

Servings: 4

2 pounds frozen calamari rings (do not thaw)

Place the frozen calamari rings directly into the bottom of a 4- to 6-quart slow cooker. They should be in an even layer as much as possible, but it’s fine if they overlap a bit.

Pour the marinara sauce evenly over the frozen calamari rings, making sure most of the rings are coated in sauce.

Add the chicken or vegetable broth around the edges and gently shake or tilt the slow cooker (without stirring too much) so the liquid and sauce settle down around the calamari.

Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, just until the calamari rings are opaque, tender, and cooked through. Avoid lifting the lid too often, as that will release heat and extend the cooking time.

Once cooked, gently stir the calamari into the sauce to make sure everything is well combined. Taste the sauce and add a pinch of salt or pepper at this point if desired (optional, not counted as an ingredient).

Serve the calamari and sauce hot over pasta, rice, or with crusty bread, making sure everyone gets plenty of rings and sauce in their bowl.

For picky eaters, you can chop the cooked calamari rings into smaller bite-size pieces before serving, so it feels more like a saucy seafood pasta than distinct rings. If your crew likes a little heat, stir in a pinch of red pepper flakes (this would be a bonus ingredient) during the last 30 minutes of cooking. To make it creamier, swirl in 1/4 cup of heavy cream or half-and-half right at the end (also a bonus ingredient, not required). You can swap the marinara for a tomato basil pasta sauce or even a roasted garlic tomato sauce if that’s what you have on hand. For a lighter option, serve the calamari over zucchini noodles or alongside steamed green beans instead of pasta. Food safety tips: Keep the calamari frozen until you’re ready to cook, and do not leave the slow cooker on WARM for more than 2 hours after cooking, as seafood is perishable and can spoil quickly. Make sure the calamari reaches an internal temperature of at least 145°F (63°C) before serving. Refrigerate leftovers within 2 hours in a shallow container, and reheat gently on the stovetop over low heat or in the microwave until steaming hot; avoid reheating multiple times, as calamari can become tough and rubbery.