Dump undrained canned herring in the crock pot and 4 cheap pantry staples to get a dinner so incredibly tasty, your husband will be begging for more!

This little slow cooker herring supper is the kind of thrifty, no-fuss recipe that would’ve made my mother proud. It starts with undrained canned herring right in the bottom of the crock pot, then just four humble pantry staples go on top. By the time it’s done, the fish has mellowed into something rich and comforting, the onions are sweet, and the potatoes soak up all that flavor. It reminds me of the kind of stick-to-your-ribs meals folks in the rural Midwest would pull together on busy chore days—simple ingredients, big flavor, and a husband who’ll be back at the pot for seconds.

I like to serve this slow cooker herring spooned into shallow bowls with plenty of the tender potatoes and onions in each serving. A side of buttered peas or green beans, and maybe a simple lettuce salad with a tangy dressing, helps round out the plate. Warm dinner rolls or a thick slice of buttered rye or whole wheat bread are perfect for soaking up the broth. If you enjoy a little bite, set out a jar of dill pickles or pickled beets alongside to brighten everything up.

Servings: 4

3 cans (about 3.5–4 oz each) herring in oil or sauce, undrained

Place the undrained canned herring in the bottom of a 4- to 6-quart slow cooker, breaking the fish into large bite-size pieces with a fork but keeping most of the liquid in the pot. This should look like a layer of herring and its juices covering the bottom.

Spread the sliced onion evenly over the herring layer so it covers the fish from edge to edge.

Scatter the potato chunks on top of the onions, making an even layer. Do not stir; you want the herring and its juices to stay at the bottom so the flavor can rise up through the potatoes as it cooks.

Drizzle the vegetable oil or melted butter over the potatoes. Sprinkle the dried thyme (or dried mixed Italian seasoning) over everything. If your herring is not very salty, add the optional salt and pepper now.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 hours, until the potatoes are very tender and the onions are soft and sweet. Avoid lifting the lid too often so the potatoes cook evenly.

Once cooked, gently stir from the bottom just enough to mix some of the herring, onions, and potatoes together without completely breaking everything down. Taste and adjust seasoning with a little more salt and pepper if needed.

Serve hot, spooning generous portions of potatoes, onions, and herring into bowls, making sure everyone gets some of the flavorful cooking juices.

If you grew up on hearty farm meals, this recipe is a blank canvas for all sorts of homey twists. For a creamier version, stir in 1/2 cup of sour cream or evaporated milk during the last 15 minutes of cooking, just until warmed through, to make it more like a rustic fish stew. If your pantry leans toward bolder flavors, use herring packed in mustard or tomato sauce instead of plain oil—both give the dish a deeper, old-fashioned flavor without extra work. You can also tuck in 2 finely chopped cloves of garlic or 1 teaspoon of garlic powder with the onions for a little more savoriness. For those who like vegetables, add a cup of frozen peas or mixed vegetables during the last 30 minutes of cooking. If you’re cooking for a smaller household, halve the recipe and use a smaller slow cooker, or make the full batch and gently reheat leftovers in a skillet with a splash of water or broth; it often tastes even better the next day. Finally, if you want a bit of crunch like my mother used to do, top each serving with crushed saltine crackers or buttered breadcrumbs right at the table.