Toss frozen chicken sausage links in the slow cooker and 4 simple pantry staples to get a meal so delicious your family will be begging for more!

This 5-ingredient slow cooker tax relief chicken is my kind of weeknight win: you literally toss frozen chicken sausage links into the slow cooker with four pantry staples, flip it on, and walk away. On those weeks when work is wild, the kids’ schedules are packed, and the budget needs a break, this recipe feels like a little refund of time and energy. The sausages simmer in a tangy-sweet tomato sauce that tastes like you worked way harder than you did, and the smell alone is enough to pull everyone to the table without a single reminder.

Serve the saucy chicken sausage over fluffy white or brown rice, egg noodles, or your favorite small pasta to soak up every bit of the tomato-garlic goodness. It’s also great spooned into toasted hoagie rolls with a sprinkle of shredded mozzarella for an easy sandwich night. Add a simple green salad or steamed frozen veggies on the side to keep things balanced without adding more work. If you’re meal prepping, portion the sausage and sauce into containers with rice or quinoa for grab-and-go lunches that reheat beautifully.

Servings: 4

1.5 to 2 pounds frozen chicken sausage links (uncooked or fully cooked, keep frozen)

Place the frozen chicken sausage links in an even layer on the bottom of a 4- to 6-quart slow cooker. They can touch and overlap slightly, but try to keep them mostly in a single layer so they cook evenly.

Pour the jar of marinara or tomato pasta sauce evenly over the frozen sausages, making sure they are mostly covered.

Add the can of diced tomatoes (with their juices) on top of the sauce. Do not drain the tomatoes; the extra liquid helps everything simmer and stay saucy.

Sprinkle the Italian seasoning and minced garlic (or garlic powder) over the top. Use a spoon to gently stir just the sauce layer so the seasonings are mixed in, leaving the sausages mostly on the bottom.

Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the sausages are cooked through (if using raw) or heated all the way to the center (if using fully cooked). The sauce should be bubbling gently around the edges.

Once cooked, taste the sauce and adjust seasoning if needed with a pinch of salt or extra Italian seasoning. If you’d like a slightly thicker sauce, remove the lid and let it cook on HIGH for an additional 15 to 20 minutes, stirring once or twice.

Serve the chicken sausage links whole or sliced into thick coins, spooned with plenty of the tomato-garlic sauce over rice, pasta, or into toasted rolls.

You can easily customize this 5-ingredient slow cooker tax relief chicken sausage to fit your family’s tastes and what you have on hand. For a little heat, add 1/4 to 1/2 teaspoon crushed red pepper flakes with the Italian seasoning. If you like a slightly sweeter sauce, stir in 1 to 2 teaspoons of sugar or honey at the end of cooking to balance the tomatoes. Swap marinara for any tomato-based pasta sauce you love (basil, roasted garlic, or even arrabbiata for spice). If you only have plain tomato sauce instead of marinara, add 1/2 teaspoon salt and an extra teaspoon of Italian seasoning to boost the flavor. For more veggies without extra prep, toss in 1 to 2 cups of frozen bell pepper strips or frozen mixed vegetables on top of the sausages before adding the sauce; they’ll cook right along with everything else. To keep this lower-carb, skip the pasta and serve the sausages and sauce over sautéed zucchini, spaghetti squash, or a bed of steamed green beans. Food safety tips: Always start with sausages that are meant to be cooked from frozen or are fully cooked and safe to thaw in the slow cooker environment; check the package instructions. Make sure your slow cooker is at least half full (but not more than two-thirds full) so it heats properly. If using raw frozen chicken sausage, confirm doneness with a meat thermometer—chicken sausage should reach an internal temperature of 165°F (74°C) in the center. Refrigerate leftovers in shallow containers within 2 hours of cooking and use within 3 to 4 days, or freeze for up to 2 to 3 months. Reheat leftovers until steaming hot all the way through before serving.