Tender sirloin steak and creamy baby potatoes are coated in Cajun seasoning and slowly cooked inside sealed foil packets. This simple three-ingredient slow cooker dinner delivers bold flavor with minimal preparation and cleanup.

Ingredients

• 1½ pounds 680 g sirloin steak, cut into 1-inch cubes
• 1 pound 450 g baby potatoes, halved
• 2 tablespoons Cajun seasoning
• Optional for serving:
• Chopped fresh parsley
• Melted butter
• Sour cream or ranch dressing

Instructions

Wash the baby potatoes thoroughly and cut any larger potatoes in half so the pieces are similar in size.
Place the cubed sirloin steak and halved potatoes in a large mixing bowl.
Sprinkle the Cajun seasoning evenly over the steak and potatoes. Toss gently until every piece is well coated.
Lay out four large sheets of heavy-duty aluminum foil on a clean work surface.
Divide the seasoned steak and potato mixture evenly among the four sheets, placing each portion in the center.
Bring the foil edges together and fold them securely to create tightly sealed packets. Leave a small amount of space inside each packet so the steam can circulate.
Arrange the foil packets inside the slow cooker, keeping them in a single layer when possible.
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender and the steak is cooked through.
Carefully remove the packets from the slow cooker. Open each packet away from your face to avoid the hot steam.
Garnish with chopped parsley and drizzle with melted butter, if desired. Serve immediately with sour cream or ranch dressing.
Notes
Cut the potatoes into small, evenly sized pieces so they become tender at the same time as the steak. Slow cookers vary in temperature, so begin checking the packets near the lower end of the recommended cooking time.