'Church Crowd Pleaser': Just 3 ingredients. Even picky eaters stack their plates.

If you like a little texture, you can brown the beef strips in a skillet with a touch of oil before adding them to the slow cooker; it’s not necessary, but it adds a deeper, roasty flavor that reminds me of Sunday pot roasts. For a bit of heat, stir in a pinch of red pepper flakes or a drizzle of hot sauce with the teriyaki and brown sugar. You can also stretch this dish by adding a bag of frozen stir-fry vegetables during the last hour of cooking—just stir them in, cover, and let them heat through until tender-crisp. If you prefer a thicker, almost gravy-like sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 20–30 minutes on HIGH. For a slightly lighter version, use low-sodium teriyaki sauce and reduce the brown sugar to 1/3 cup; it will still be pleasantly sweet without feeling heavy. Leftover beef is wonderful tucked into tortillas with shredded cabbage, or piled on a baked potato for an easy next-day supper.