Some of the best suppers come from the kind of recipe you can put together without much fuss, and this 5-ingredient slow cooker cod is just that sort of meal. It is especially handy on warm end-of-summer days when the kitchen is already busy and nobody wants to stand over the stove. Using frozen cod pieces keeps things simple and practical, and the slow cooker turns them tender in a gentle sauce that tastes like you took far more trouble than you really did.
This cod is lovely served over fluffy rice, buttered egg noodles, or a scoop of mashed potatoes to catch every bit of the cooking juices. For a lighter plate, pair it with green beans, sweet corn, a cucumber salad, or sliced tomatoes from the garden. A wedge of lemon on the side brightens everything up, and a basket of warm rolls makes it feel just right for a casual cookout table.
5-Ingredient Slow Cooker Cod
Servings: 4
Ingredients
1 1/2 pounds frozen cod pieces
1 can (14.5 ounces) diced tomatoes, undrained
4 tablespoons butter, cut into pieces
1 tablespoon lemon juice
1 teaspoon Italian seasoning
Directions
1. Lightly grease the slow cooker insert if you like for easier cleanup, then spread the frozen cod pieces in an even layer across the bottom.
2. Pour the diced tomatoes and their juices over the fish, then drizzle over the lemon juice. Sprinkle the Italian seasoning evenly across the top and dot with the pieces of butter.
3. Cover and cook on LOW for 2 1/2 to 3 1/2 hours, just until the cod is opaque and flakes easily with a fork. Try not to overcook, since fish cooks faster than many slow cooker meats.
4. Carefully spoon the cod and sauce onto plates or into a serving bowl. Scatter with a little chopped parsley if you have it, and serve hot with rice, noodles, or potatoes.
Variations & Tips
Add a little richness: If you want a silkier sauce, stir in 2 or 3 tablespoons of heavy cream right at the end. It gives the dish a gentle, old-fashioned supper-table feel without making it complicated.
Use another white fish: Haddock, pollock, or halibut pieces can be used in place of cod if that is what you have in the freezer. Just keep an eye on the cooking time, since thicker pieces may need a bit longer and thinner ones may finish sooner.
Brighten the flavor: A little fresh garlic, a pinch of red pepper flakes, or extra lemon zest can wake up the sauce nicely. Those small touches can make the recipe feel a bit dressier when you are setting out food for company.
Handle the fish gently: Once the cod is cooked, it will be quite tender, so use a large spoon or spatula to lift it out in pieces. That way it stays nice and flaky instead of breaking all apart in the pot.
Check for doneness early: Slow cookers can vary a good deal, especially newer models that run hot. Start checking at the 2 1/2-hour mark so the fish stays moist and delicate.