Place the unopened slow cooker insert on a stable, heat-safe surface and make sure it is dry and clean.
Remove the solid block of vacuum-packed imitation crab meat from its packaging, draining off any excess liquid. Do not separate or shred the crab; keep it as a single block.
Lay the whole block of imitation crab flat on the bottom of the slow cooker insert so it sits in one solid piece, as a base layer.
Imitation crab block placed in a slow cooker insert
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.
Creamy sauce poured over imitation crab in the slow cooker
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.
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