Dump raw pork crown roast sections in the slow cooker with 5 other things and get a dinner so incredible your husband will be asking when you're making it again

This 6-ingredient slow cooker late April feast is the kind of set-it-and-forget-it dinner that makes weeknights feel special without a lot of fuss. You literally dump raw pork crown roast sections into the slow cooker with five pantry-friendly ingredients, switch it on, and walk away. By dinnertime, the pork is fall-apart tender, the onions and apples have melted into a savory-sweet sauce, and the whole house smells like you’ve been cooking all day. It’s a cozy, Midwestern-style family meal that feels Sunday-fancy but is easy enough for a busy Tuesday.

Serve the pork crown roast sections spooned with plenty of the onions and apples from the bottom of the slow cooker, plus an extra drizzle of the juices. This is wonderful over creamy mashed potatoes, buttered egg noodles, or simple white rice to soak up all the sauce. Add a bright side like steamed green beans, roasted asparagus, or a crisp salad with a tangy vinaigrette to balance the richness. Warm dinner rolls or crusty bread are great for sopping up every last bit of the juices, and if you want to keep dessert simple, a bowl of fresh berries or a scoop of vanilla ice cream finishes the meal nicely.

Servings: 6

3–4 pounds pork crown roast sections, raw (cut into 2–3 bone sections if needed to fit)

Lay the sliced onions in an even layer on the bottom of your slow cooker. This creates a flavorful bed and keeps the pork from sticking.

Scatter the sliced apples over the onions in the slow cooker.

Nestle the raw pork crown roast sections on top of the onions and apples, bone-side up if possible so the meat is down in the juices. It’s okay if they overlap a bit; just tuck them in snugly.

In a small bowl or large measuring cup, whisk together the chicken broth, apple cider, Dijon mustard, kosher salt, black pepper, and dried thyme (if using) until the mustard is dissolved.

Pour the broth mixture evenly over the pork crown roast sections and the onions/apples in the slow cooker. You don’t need to stir; just make sure the liquid gets all around the meat.

Cover the slow cooker with the lid. Cook on LOW for 7–8 hours, or on HIGH for 3 1/2–4 hours, until the pork is very tender and easily pulls away from the bone and an instant-read thermometer inserted into the thickest part of the meat reads at least 145°F (63°C).

Once cooked, carefully lift the pork crown roast sections out of the slow cooker and place them on a serving platter. Spoon some of the onions and apples over the top to keep them moist while you get the rest of dinner ready.

Stir the juices, onions, and apples left in the slow cooker. Taste and adjust seasoning with a pinch more salt or pepper if needed. You can leave the mixture chunky as a rustic sauce, or use a slotted spoon to separate some of the solids if your crew prefers less texture.

Serve the pork crown roast sections hot, topped with the onion-apple mixture and a generous spoonful of the slow cooker juices over each portion.

For picky eaters, you can peel the apples and slice the onions very thin so they almost melt into the sauce; kids often don’t even notice them. If anyone in your family doesn’t like visible fruit, strain the cooking liquid at the end and serve just the smooth juices as a gravy alongside the pork. For a slightly richer flavor, brown the pork crown roast sections in a hot skillet with a little oil for 2–3 minutes per side before adding to the slow cooker; this is optional and adds a step, but it deepens the flavor nicely. You can also swap the apple cider for more chicken broth if you don’t want any sweetness, or use pear slices instead of apples if that’s what you have on hand. To make it feel extra special for company, finish the cooked pork under the broiler for 3–5 minutes to lightly crisp the edges—just watch closely so it doesn’t burn. Food safety tips: Always start with raw pork that has been kept refrigerated at 40°F (4°C) or below and use it by the sell-by date. Do not put frozen pork directly into the slow cooker; thaw completely in the refrigerator first so it heats evenly and safely. Make sure the internal temperature of the pork reaches at least 145°F (63°C), then let it rest a few minutes before serving. Refrigerate leftovers within 2 hours in shallow containers, and reheat to at least 165°F (74°C) before eating. Discard any leftover sauce or meat that has been left out at room temperature for more than 2 hours.