Toss frozen shredded imitation crab in the crock pot and 4 other ingredients to get a meal so amazing your husband will be begging for more!

This 5-ingredient slow cooker Cinco de Mayo crab taco recipe is the kind of simple, hands-off supper that feels like a little celebration at the end of a long day. It starts the way the headline promises: you just toss frozen shredded imitation crab into the crock pot with four other pantry-friendly ingredients, switch it on, and let it quietly turn into something your husband will absolutely ask for again. While crab tacos aren’t exactly old-time Midwestern church-supper fare, the spirit is the same—stretching a humble, budget-friendly ingredient into a warm, shareable meal that brings everyone to the table with smiles and second helpings.

Serve these creamy crab tacos tucked into warm flour or corn tortillas with simple toppings like shredded lettuce, diced tomatoes, sliced green onions, and a squeeze of lime. On the side, I like to put out a bowl of warm canned black beans or refried beans, and maybe some skillet corn or a simple cabbage slaw for crunch. A pot of Mexican rice or plain buttered rice makes it feel like a full Sunday-style spread, and a basket of tortilla chips with jarred salsa rounds everything out without much extra work.

Servings: 4

1 (16-ounce) bag frozen shredded imitation crab

Place the frozen shredded imitation crab in an even layer on the bottom of a 3- to 4-quart slow cooker, keeping it frozen—no need to thaw.

In a medium bowl, stir together the salsa, sour cream, diced green chiles (with their juices), and taco seasoning until well combined.

Pour the salsa mixture evenly over the frozen crab in the slow cooker, gently spreading it so most of the crab is coated. Do not stir; just let it sit on top.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 hours, or on HIGH for about 1 1/2 hours, until the crab is heated through and very tender. The mixture should be hot and steamy in the center.

Once heated through, gently stir the crab and sauce together right in the slow cooker, breaking up any larger clumps of crab so everything is well coated and creamy.

Taste the filling and adjust the seasoning if needed, adding a pinch of salt or a little more taco seasoning if you prefer a stronger flavor.

Switch the slow cooker to WARM to hold the crab mixture while you warm tortillas and set out your favorite taco toppings.