Toss a whole block of imitation crab in the crock with 3 simple ingredients and you'll get a dinner so rich and comforting, your husband will be beggi

In a medium bowl, whisk together the condensed cream of mushroom soup and heavy cream until smooth and fully combined. This creates a rich, pourable sauce that will slowly baste the crab.

Pour the soup-and-cream mixture evenly over the block of imitation crab in the slow cooker, making sure the top is well coated. It’s fine if some of the block is still peeking through; the sauce will settle as it cooks.

Dot the top with the pieces of unsalted butter, spacing them out so they melt and enrich the sauce evenly as the mixture warms.

Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours, or until the imitation crab is heated through and very tender. Avoid lifting the lid frequently so you don’t lose heat and moisture.

Once heated through, gently use tongs or two forks to break the block of imitation crab into large, bite-sized chunks or loose strands directly in the slow cooker. Fold the pieces into the creamy sauce until everything is well coated, being careful not to overwork it into mush.

Taste the sauce and add a small pinch of salt or freshly ground black pepper if desired, keeping in mind that imitation crab and condensed soup already carry some seasoning.