Slow Cooker Fish Triangle Bake

Slow Cooker Fish Triangle Bake: This creamy slow cooker fish dinner is quick, cozy, and perfect for busy nights. Frozen fish triangles rest on soft potatoes, veggies, and a rich mushroom sauce, all cooked low and slow until warm and tender. With just four simple ingredients and almost no prep, it’s an easy, comforting family meal everyone will enjoy.

This simple slow cooker fish triangle dinner is a great meal for busy weeknights. It uses frozen battered fish triangles as the main part, along with three easy pantry and freezer items, to make a warm and filling dinner with barely any prep work. It brings together the cozy flavors of fish, potatoes, and a creamy sauce, turning basic convenience foods into a warm, family-friendly meal.

You can serve it with buttered peas, steamed green beans, or a crunchy cabbage slaw to balance out the richness. Warm dinner rolls or thick buttered bread slices are great for dipping into the creamy sauce, and a lemon wedge on the side adds a nice, fresh taste to every bite.

Servings: 4

Ingredients

• 1 bag frozen battered fish triangles (about 24 to 28 ounces)
• 1 can condensed cream of mushroom soup (10.5 ounces)
• 1 cup frozen mixed vegetables
• 3 cups frozen diced hash brown potatoes

Slow Cooker Fish Triangle Bake: Directions

1. Get the slow cooker ready. If you want easier cleanup, spray the inside of the slow cooker with a little nonstick spray. Then, pour the frozen diced hash brown potatoes into the bottom and spread them out into an even, flat layer.
2. Add the creamy soup layer. Scoop the condensed cream of mushroom soup on top of the potatoes. Use a spoon to gently spread it around so it covers most of the potato layer like a blanket.
3. Layer the veggies and fish. Sprinkle the frozen mixed vegetables evenly over the soup. Then, carefully place the frozen battered fish triangles on top, trying to lay them in a single flat layer so they cook evenly.
4. Cover and cook. Put the lid on the slow cooker and set it to Low. Let everything cook for 4 to 5 hours. You’ll know it’s done when the potatoes feel soft, the vegetables are hot all the way through, and the fish is fully cooked. Note: the crispy breading will turn soft during cooking, more like a fluffy dumpling than a crunchy coating.
5. Serve it up. Use a big spoon to scoop the fish, potatoes, and creamy sauce into bowls or onto plates. Serve while it’s still hot. If you’d like, sprinkle on some black pepper or chopped parsley for extra flavor — but really, just the four main ingredients are all you need for a tasty meal.

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