Dump solid frozen cod pieces in the slow cooker and 3 other ingredients to get a meal so delicious your husband will be begging for more!

This 4-ingredient slow cooker cod using frozen cod pieces is the kind of no-fuss weeknight dinner that makes busy family life feel a little easier. You literally dump the solid frozen cod pieces straight into the slow cooker, add three simple pantry ingredients, and let it gently cook into tender, flaky fish in a flavorful, buttery lemon-garlic sauce. It’s perfect for those nights when you forgot to thaw anything and still want a meal so delicious your husband (and the kids!) will be begging for more.

This cod is wonderful spooned over hot rice, mashed potatoes, or buttered egg noodles so they soak up all that lemon-garlic sauce. Add a simple green side like steamed broccoli, peas, or a tossed salad to round out the plate. Warm crusty bread or dinner rolls are great for dipping into the juices at the bottom of the slow cooker. If you like a little extra freshness, sprinkle chopped parsley or green onions over the top right before serving.

Servings: 4

1 1/2 to 2 pounds solid frozen cod pieces (do not thaw)

Place the solid frozen cod pieces in a single, even layer on the bottom of the slow cooker. It’s okay if a few pieces overlap slightly, but try to keep them mostly in one layer so they cook evenly.

Sprinkle the minced garlic (or garlic powder) evenly over the top of the frozen cod pieces so every piece gets some flavor.

Drizzle the fresh lemon juice over the cod, then sprinkle on the lemon zest if you’re using it. This gives the fish a bright, fresh flavor that balances the butter.

Dot the butter pieces all over the top of the cod so they melt down and create a simple, rich sauce in the bottom of the slow cooker.

Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 1/2 hours, or until the cod is opaque and flakes easily with a fork. The exact time will depend on how thick your cod pieces are and how cold they were going in. Avoid cooking on HIGH, as cod can overcook and become tough.

Once the cod is cooked through, gently spoon some of the buttery lemon-garlic sauce from the bottom of the slow cooker over the top of the fish. Taste the sauce and add a pinch of salt and pepper if desired (optional fifth and sixth ingredients, not required).

Serve the cod immediately, spooning extra sauce over each portion. The fish will be very tender, so use a wide spatula or spoon to lift it out in large flakes.

For picky eaters, you can cut back on the lemon slightly and add a teaspoon of honey to the slow cooker for a milder, slightly sweet sauce. If your family likes a little extra richness, stir in 2 tablespoons of grated Parmesan cheese into the hot sauce right before serving (it will melt quickly). You can also swap cod for other sturdy white fish like pollock, haddock, or tilapia pieces—just keep them frozen and adjust the cooking time slightly if they are very thin. For a herby twist, sprinkle 1 teaspoon of dried Italian seasoning or dried parsley over the fish with the garlic. To make it dairy-free, replace the butter with a dairy-free margarine or a mild olive oil, knowing the flavor will be a bit different but still delicious. Food safety tips: Always start with solidly frozen, good-quality fish and keep it frozen until you’re ready to put it into the slow cooker. Cook on LOW only—cooking fish on HIGH can cause uneven cooking and overcooked edges before the center is done. Use a food thermometer if you’re unsure; fish should reach an internal temperature of 145°F (63°C) at the thickest part. Do not leave cooked fish sitting in the slow cooker on the “warm” setting for more than 1 to 2 hours, as the texture will deteriorate and food safety can be compromised. Refrigerate leftovers in a shallow container within 2 hours of cooking and eat within 1 to 2 days, reheating gently so the fish doesn’t dry out.