Slow Cooker Frozen Cod 4-Ingredient

Slow Cooker Frozen Cod 4-Ingredient. No thawing needed! Just dump frozen cod straight into the crock pot with 3 simple ingredients and let it do all the work. Dinner has never been this easy! Just grab frozen cod from the freezer, toss it in the crock pot with 3 things from your kitchen, and walk away. That’s dinner — done!

Ever forget to take meat out of the freezer? Yeah, me too. That’s why I love this recipe so much. You don’t have to thaw anything. You don’t have to do any fancy cooking. You just pull the frozen fish right out of the bag, drop it in the slow cooker, add some butter, garlic, and lemon juice, and put the lid on. A couple of hours later, you’ve got soft, flaky fish sitting in the most delicious buttery lemon sauce. The whole family will love it — and they’ll have no idea how easy it was to make. It’s one of those meals that feels like a treat but takes almost zero effort. Perfect for those crazy busy weeknights when you just need dinner to happen!

Slow Cooker Frozen Cod 4-Ingredient

Servings: 4

Ingredients

• 1.5 pounds frozen cod pieces → solid frozen, not thawed
• 4 tablespoons unsalted butter → cut into pieces
• 3 pieces garlic cloves → minced
• 3 tablespoons lemon juice → fresh or from a bottle
• 0.5 teaspoons salt → optional
• 0.3 teaspoons black pepper → optional
• 1 tablespoons fresh parsley → chopped (optional garnish)

Slow Cooker Frozen Cod: Steps

1. Add frozen cod to crock pot: Take the 1.5 pounds frozen cod pieces (solid frozen, not thawed) straight from the freezer — no need to thaw! Put them in one flat layer at the bottom of your slow cooker.
2. Add garlic and lemon: Sprinkle the 3 pieces garlic cloves, minced all over the fish. Then pour the 3 tablespoons lemon juice (fresh or from a bottle) on top. This mix gives the cod a bright, fresh flavor as it cooks.
3. Add butter: Lay the 4 tablespoons unsalted butter, cut into pieces right on top of the fish. Try to spread them out evenly so the butter melts all over when the heat kicks in.
4. Season: If you like, add a little 0.5 teaspoons salt (optional) and 0.3 teaspoons black pepper (optional) on top. You can always taste and add more at the end too.
5. Slow cook: Put the lid on and cook on LOW for 2 to 120 minutes. The fish is ready when it breaks apart easily with a fork. Do not lift the lid too soon — letting the steam stay inside is what makes the fish so soft and tender.
6. Check and serve: Carefully scoop the cod onto plates — it will be very soft, so be gentle. Spoon some of that yummy lemon garlic butter sauce from the pot over the top. Sprinkle on some 1 tablespoons fresh parsley, chopped (optional garnish) if you have it, and serve warm with rice, bread, or veggies!

Notes

Helpful tips:

No need to thaw the cod first — that’s the whole beauty of this recipe!
Any mild white fish works here too, like tilapia or haddock.
Serve over rice or with crusty bread so you can soak up all that lemony butter sauce.
Leftovers stay good in the fridge for up to 2 days.