Some of the best country suppers come from a handful of shelf-stable ingredients and a little patience, and this slow cooker sardine dish is a fine example of that old-fashioned kitchen wisdom. Using a tin of sardines in mustard sauce as the backbone gives the recipe a savory richness with hardly any fuss at all, while a few pantry staples round it out into a humble, hearty meal that feels bigger than the sum of its parts.
This dish is especially good spooned over hot rice, buttered noodles, or creamy mashed potatoes to catch every bit of the tangy sauce. A side of green beans, braised cabbage, or simple skillet corn makes it feel like a complete supper, and a slice of warm bread is mighty welcome for swiping the bowl clean.
5-Ingredient Slow Cooker Mustard Sardines
Servings: 2
Ingredients
1 undrained tin sardines in mustard sauce
1 medium onion, thinly sliced
1 can cream of mushroom soup, 10.5 ounces
1 tablespoon yellow mustard
1/2 teaspoon black pepper
Directions
1. Lightly coat the inside of the slow cooker crock with a little cooking spray or a thin smear of oil if you like for easier cleanup. Add the sliced onion to the bottom, then pour in the undrained tin of sardines in mustard sauce.
2. Spoon the cream of mushroom soup over the sardines and onions. Add the yellow mustard and black pepper, then gently spread everything together without breaking up the fish too much.
3. Cover and cook on low for 2 to 3 hours, until the onions are tender and the sauce is hot and well blended. Give it one gentle stir about halfway through if your slow cooker runs hot around the edges.
4. Spoon the mustard sardines over rice, noodles, toast, or mashed potatoes and serve hot.
Variations & Tips
Add a little tang: If you enjoy a sharper mustard bite, stir in a teaspoon of Dijon or a splash of pickle juice right before serving. That little extra zip brightens the creamy sauce nicely.
Stretch it further: To make this feed more folks, add a drained can of white beans or a couple of cups of cooked potatoes during the last hour of cooking. It turns a modest pantry meal into something fit for a full family table.
Handle gently: Sardines are tender, so try not to over-stir. A light hand keeps some larger pieces intact, which makes the finished dish look and eat better.
Watch the salt: With sardines and canned soup both bringing plenty of seasoning, it is best to taste before adding any salt. Most times, black pepper is all this dish needs.