Place the baking sheet under the broiler for 3 to 6 minutes, watching closely. Broil just until the edges of the bologna are caramelized and slightly charred in spots and the sauce is bubbling and sticky with a deep red, glossy sheen.
Remove the pan from the oven and let the bologna rest for a couple of minutes. Serve the slices hot with extra sauce from the slow cooker spooned over the top, or tuck them into buns for sandwiches.
Variations & Tips
For kids or picky eaters, cut the thick bologna slices into strips or small wedges before adding them to the slow cooker—little fingers love dipping bite-size pieces into extra sauce.
If you prefer less sweetness, use a more tangy or smoky barbecue sauce and swap the cola for a splash of beef broth or water (still just 3 ingredients as long as you only use the bologna, sauce, and one liquid). To add a bit of heat for the grown-ups, choose a spicy BBQ sauce or stir in a spoonful of hot sauce before cooking.
You can also score the surface of each thick slice with shallow crisscross cuts before slow cooking; this helps the sauce soak in and creates even more crispy, caramelized edges under the broiler. Leftovers reheat well in a skillet over medium heat until warmed and sticky again, or you can chop them up and fold into scrambled eggs, mac and cheese, or baked potatoes for an easy second meal.
