There is something mighty satisfying about turning a handful of shelf-stable ingredients into a savory, crowd-pleasing supper, and this little slow cooker dish does exactly that. Anchovies have long been treasured for the deep, salty richness they bring to Mediterranean cooking, and here that same old-fashioned pantry wisdom meets easy modern crock pot cooking. If you have a Labor Day gathering coming up and want something unexpected, hearty, and simple, this recipe lets those humble canned fillets melt down into a bold, delicious sauce with hardly any fuss at all.
Spoon these slow-cooked anchovies over hot pasta, creamy polenta, or thick slices of toasted country bread to catch every bit of the sauce. They also pair nicely with a crisp green salad, roasted potatoes, grilled late-summer vegetables, or a platter of olives and sliced tomatoes for an easy spread that feels right at home on a holiday weekend table.
5-Ingredient Slow Cooker Anchovies
Servings: 4
Ingredients
2 cans undrained anchovy fillets, about 2 ounces each
1 can crushed tomatoes, 15 ounces
4 cloves garlic, minced
1/4 cup olive oil
1/2 teaspoon red pepper flakes
Directions
1. Pour the undrained anchovy fillets and all the oil from the cans into the bottom of the slow cooker. Add the crushed tomatoes, minced garlic, olive oil, and red pepper flakes.
2. Stir gently to combine, spreading the anchovies out so they cook evenly in the tomato mixture.
3. Cover and cook on low for 2 to 3 hours, until the anchovies are very tender and have mostly melted into the sauce.
4. Give the sauce a final stir, then spoon it over toasted bread, pasta, or polenta and serve hot.
Variations & Tips
Pasta Supper: If you want this to eat more like a full main dish, toss the finished sauce with hot spaghetti or linguine and a splash of pasta water. The starch helps the sauce cling beautifully, and it stretches the salty richness of the anchovies just right.
Milder Flavor: For folks who are unsure about anchovies, reduce the red pepper flakes or leave them out entirely. The long cooking softens the fish into the tomatoes, giving a deep savory flavor instead of a strong fishy taste.
Toast Topping: This mixture makes a fine little appetizer spooned onto toasted baguette slices for a holiday gathering. Keep the bread crisp and serve the warm anchovy mixture in a bowl nearby so guests can help themselves.
Watch the Salt: Anchovies bring plenty of seasoning all on their own, so do not add extra salt until after tasting the finished dish. A little olive oil drizzled over the top at serving time can round everything out without making it saltier.