Pour sliced canned pork luncheon meat in the slow cooker and 4 simple additions to get a meal so delicious your husband will be begging for more.

If you need to stretch the meal, add a drained can of sliced potatoes or a cup of baby carrots on top of the pork before pouring on the sauce, then cook as directed, making sure everything is tender before serving.

Food safety tips: Canned pork luncheon meat is fully cooked and shelf-stable until opened, but always check the can for any damage, bulging, or off odors once opened; discard if anything seems questionable. Use a clean can opener and utensils, and avoid leaving the opened can at room temperature for long—transfer the slices directly into the slow cooker.

Even though the meat is pre-cooked, it should be heated thoroughly; aim for it to be piping hot in the center before serving. Keep the slow cooker covered while cooking to maintain a safe temperature. Once cooked, do not leave the dish at room temperature for more than 2 hours. Cool leftovers promptly, store them in a covered container in the refrigerator, and use within 3 to 4 days, reheating until steaming hot before eating.